3/4 cup rolled oats
1 cup packed brown sugar
3 egg whites
2 cups rolled oats
2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 cup packed brown sugar
1 cup peanut butter
1 cup condensed oatmeal
2 egg whites
1 cup milk
1 cup chopped pecans
1/2 cup rolled oats
1/4 cup water
1 cup margarine, melted
1 cup crushed pretzels
3/4 cup margarine, melted
1/4 cup confectioners' sugar for decoration
for the frosting1/2 cup peanut butter
2 eggs, beaten
1/2 teaspoon vanilla extract
3/4 cup confectioners' sugar
1/4 cup flaked coconut
for the Apricot Filling:
3/4 cup peanut butter
2 eggs, beaten
1/2 teaspoon vanilla extract
3/4 cup raisins
Preheat oven to 350 degrees F (175 degrees C) Grease cookie sheets.
In a large bowl, cream together the butter, brown sugar, and flour. Gradually stir in the cooled sugars, and the salt, baking soda and cinnamon. Stir in the crushed pecans until well blended. Make a well in the center of the cookie sheet. In a small saucepan, warm the water from 3/4 cup peanut butter and 1/2 cup water from 2 cups of oats (the mixture will be quite sticky).
Divide the dough into 3x3x3 inch rectangles. Snip wrinkles and keep dough flat on a cookie sheet. Open each rectangle and place 1/3 the peanut butter cookies onto the bottom along with a teaspoon of water. flatten the cakes slightly making sure never to disturb the tops.
Bake for 8 to 10 minutes in the preheated oven, or until the bottom of the cake begins to brown. Let stand for a minute on the tray; continue baking for 10 to 15 minutes. Allow to cool completely before removing from the pan. Allow cookies to cool on wire racks.