**Side notes: I didn't make mine into sandwiches. I also used creamy peanut butter for the cookies instead of crunchy and dark brown sugar since I already had an opened bag I needed to use up. Anyone know the difference between quick cooking oats and old fashioned oats? I don't cook with oats much and all I had were old fashioned and they worked great. I used a cookie scoop instead of rolling them into the balls. Less work and much cleaner. Do not overcook, mine took 9 minutes and were barely brown on the edges. I let them sit on the pan for 1 minute and then put them on the cooling rack.
Toffee Peanut Butter Sandwich Cookies
Recipe from Baking Bites
1 cup all purpose flour
1/2 cup quick cooking oatmeal
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter, room temperature
1/2 cup brown sugar
1/2 cup white sugar
1 large egg
1 tsp vanilla extract
1/2 cup crunchy peanut butter
1/2 cup finely chopped toffee bits (such as Heath)
approx 1 cup smooth peanut butter (if making sandwiches)
Preheat oven to 375F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, oatmeal, baking soda and salt.
In a large bowl, cream together butter and sugars until light. Beat in egg and vanilla until smooth, followed by crunchy peanut butter. With the mixer on low speed or working by hand, gradually blend in the flour mixture, then stir in the toffee bits. Drop scant 1-inch balls onto prepared baking sheet.
Bake for 9-11 minutes, until edges are golden. Cool on baking sheet for 3-4 minutes, then transfer to a wire rack to cool completely.
When cookies are cooled, sandwich each pair with 2-3 tsp smooth peanut butter.
Makes about 40 cookies, or 20 sandwich cookies
2 comments:
I'm making these for a baby shower in a couple weeks! I want them now though!
I tested out this recipe yesterday and they are really, really good. I baked mine the 9 minutes and will try 8 minutes next time. They didn't get hard, but just a little bit harder than I would like!
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