Toffee-oatmeal-cookie frozen yogurt sandwiches - bon appe

12 cookies

Ingredients

Quantity Ingredient
1 cup All purpose flour
½ teaspoon Baking soda
¼ teaspoon Salt
¼ teaspoon Ground cinnamon
½ cup (1 stick) unsalted butter, room temperature
½ cup Sugar
½ cup Packed dark brown sugar
1 large Egg
1 teaspoon Vanilla extract
1 cup Old-fashioned oats
½ cup Chopped English toffee candy (such as Skor or Heath bars, about two 1.4-oz bars)
2 pints Crushed toffee frozen yogurt, slightly softened

Directions

COOKIES

Position racks in middle and top thirds of oven; preheat to 350'F.

Line 2 heavy large baking sheets with parchment paper. Sift flour, baking soda, salt and cinnamon into medium bowl. Using electric mixer, beat butter, ½ C sugar and brown sugar in large bowl until smooth. Mix in egg and vanilla. Add flour mixture, oats and chopped toffee candy and mix until well blended.

Rolling about 1½ T dough between pahns for each cookie, form half of dough into 12 rounds. Place 6 rounds on each prepared baking sheet, spacing evenly. Flatten each round to 2 ¾-inch diameter.

Bake until cookies are golden, about 14 minutes. Cool cookies on baking sheets 5 minutes. Transfer to racks and cool completely.

Repeat forming and baking rounds with remaining dough. (Can be stored in airtight container up to 4 days or frozen up to 3 months.) Spread scant ⅓ C frozen yogurt evenly over bottom of 1 cookie. Top with another cookie, bottom side down, forming sandwich. Wrap cookie sandwich in plastic; freeze until firm. Repeat with remaining cookies and frozen yogurt. (Can be prepared 4 days ahead. Keep frozen.) Let sandwiches stand at room temperature 5 minutes before serving.

Bon Appetit/August/94 Scanned & edited by Di Pahl & <gg>

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