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In the bowl of a stand mixer, or by hand, cream the butter and sugars until light and fluffy, 4 minutes. Scrape the bowl and add the egg, peanut butter, baking soda, salt, and vanilla. Mix to incorporate, 2 minutes. Add flour and rolled oats. Mix until no streaks of flour remain, 1 minute. Spray a 9×13 baking pan with nonstick spray and spread.
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Bars: Cream butter, sugar, brown sugar and peanut butter in a medium mixing bowl. Then add eggs and vanilla; mix well. Mix in flour, salt, baking soda, and oatmeal. Spread into a cookie sheet or pan. Bake at 375 degrees for 10 minutes. Remove from oven.
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Ingredients for Peanut Butter Fingers. This original recipe for peanut butter fingers requires simple ingredients that most will already have in their pantry. ¾ cup butter; ½ cup sugar; 1 ¼ cup brown sugar; 2 eggs; ¾ cup peanut butter; ¾ teaspoon baking soda; ⅛ teaspoon salt; ½ teaspoon vanilla; 1 ½ cups all purpose flour; 2 cups oats
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Let sit for 3 minutes. Whip up the cup of peanut butter and spread over still warm cookie layer. The peanut butter should melt and spread easily. Set aside and let cool. Make the frosting by melting the butter in a saucepan on low heat. Remove from stove and add the other ingredients and mix with electric beaters until fluffy.
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Preheat the oven to 350 degrees. In a mixer (or by hand), mix the butter and sugars together. Then add in the rest of the ingredients making sure they are fully mixed. Press the dough in to a greased half sheet pan. **See notes below if using a smaller jelly roll pan!!! Bake in oven for 15 minutes.
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Preheat oven to 350° F. Lightly grease the baking pan and set aside. Mix the butter, sugar and brown sugar together with a mixer until creamy. Add the egg, peanut butter, soda, salt, vanilla, and flour.
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Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle. Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets.
Peanut Butter Fingers Recipe... 2 Bees in a Pod
Directions. Spray a 9-inch square baking dish with nonstick cooking spray and line with parchment paper. Melt the candy corn in a large bowl over a double boiler, or in the microwave for 1 minute.
Peanut Butter Fingers Recipe... 2 Bees in a Pod
In a large mixing bowl, combine butter, 1 cup peanut butter, sugars, baking soda, eggs and vanilla. Mix very well. Add the flour and the oats just until combined. Stir in Reese's minis. Place into a greased jelly roll pan or a cookie sheet with sides. Bake at 350 degrees for 10-15 minutes, until the sides start to go golden brown.
Peanut Butter Fingers Recipe... 2 Bees in a Pod
Preheat oven to 400 degrees Fahrenheit. Add all ingredients into a large mixing bowl, turn the mixer on slow, stand back and smile in anticipation for the Perfect Lunch Lady Peanut Butter Fingers! Once the dough forms into a ball, smash it into a jelly-roll pan. Bake for 10-15 minutes, or until the cookie is a light, golden brown.
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Instructions. Preheat oven to 350° F. Grease a 7 x 11-inch baking pan and set aside. In a large mixer bowl beat butter until creamy. Add peanut butter and sugars, mix until combines. Add egg and mix well. Combine flour, soda, and salt, and mix into creamed mixture.
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Preheat oven to 325 degrees. Grease a 13x9 inch pan. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup of peanut butter and vanilla. Combine the flour, baking soda and salt - stir in the peanut butter mixture. Mix in the rolled oats.
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Preheat oven to 325 degrees. Grease a 13x9 inch pan. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Beat in the egg, 1/3 cup of peanut butter and vanilla. Combine the flour, baking soda and salt - stir in the peanut butter mixture. Mix in the rolled oats.
Peanut Butter Fingers Recipe... 2 Bees in a Pod
Preheat the oven to 350. In a large mixing bowl, cream shortening, sugar, peanut butter, eggs, and vanilla. Add dry ingredients. Spread onto large cookie sheet. Bake at 350. Cool partly before glazing. For glaze: combine water and butter. Bring to a boil. Remove from the heat and add cocoa.
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For the bars: In a stand mixer, cream butter with sugars until light & fluffy. Add vanilla & eggs & blend. Add 1 cup of peanut butter & mix thoroughly. Scrape bowl. In a separate bowl combine the flour, oats, baking soda & salt. Slowly add to moist ingredients in mixer. Mix until it just comes together. Make sure to scrape the bottom & mix again.
Peanut Butter Fingers Recipe... 2 Bees in a Pod
Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, oats, baking soda and salt; add to creamed mixture and mix well. Pour into a greased 15x10x1-in. baking pan. Bake at 325° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Immediately sprinkle with chocolate chips.
