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>