Baking Bites via Pinterest provided this yummy recipe. The cookies are great on their own, and even better when stuck together as a peanut butter sandwich!
Toffee Peanut Butter Sandwich Cookies
Makes about 40 cookies, or 20 sandwich cookies
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 1/2 cup 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.
Original recipe (with more explanation and photos!) is from Baking Bites
One more fall post, and then I promise some pictures from our Thanksgiving travels, followed by lots of Christmas recipes.
These cookies won Nathan’s vote for favorite fall treat. I think he grabbed one every time he walked past the cookie jar! Maybe that’s why he is almost tall enough to look me right in the eye… Love this growing young man so much!!
Pumpkin Oatmeal Cookies
These soft cookies are full of satisfactory fall flavor while still meeting my need for chocolate. I got the recipe from a good friend at a cookie exchange many years ago, and it is certainly on our autumn treat rotation. Thanks, Becki!
Preheat oven to 350. Lightly grease cookie sheets.
Beat butter and brown sugar in a large mixer bowl until well combined. Add eggs and beat well. Beat in pumpkin.
With mixer on low, add flour, cinnamon, baking soda, baking powder, salt, and nutmeg. Mix just until combined.
Stir in oats, chocolate chips, and nuts if desired. Don't overmix.
Drop by rounded spoonful or cookie scoop onto greased cookie sheets. Bake at 350 about 12 minutes or until set and beginning to brown on the bottom. Try not to overbake--Nathan loves them soft!
These were popular at a Sunday lunch gathering so I am sharing the recipe for those of you who asked. In my personal opinion they were a bit too far on the sweet side, but that didn’t seem to keep lots of other people from enjoying them!
Caramel Apple-Nut Bars
Sweet autumn bar cookie with layers of oatmeal, apple, and caramel sauce.
Heat oven to 350. Grease bottom and sides of 9x13 baking pan.
In large bowl, beat 2 cups of flour, the oats, brown sugar, baking soda, salt, and butter with electric mixer on low speed until crumbly. Press about 3 cups of mixture in prepared pan. Bake 10 minutes.
While bottom crust bakes, mix caramel topping and 3 Tbsp. flour together in a small bowl.
When crust comes out of the oven, sprinkle with apple and pecan pieces. Drizzle with caramel mixture. Sprinkle with remaining crust mixture.
Bake 25-30 minutes longer or until golden brown. Cool completely, about 1 hour. Cut into bars.
Recipe adapted from Betty Crocker: The Big Book of Cookies
I got this recipe at a cookie exchange. (Thanks, SL!) It makes rich, sweet, pretty layered bars that are always a hit. They also keep well, so they are nice for making ahead.
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a mixer bowl, combine first 6 ingredients (2 cups flour, oats, brown sugar, butter, baking soda, and salt).
Dump half of the oat/flour mixture into the prepared pan. Press to create a bottom crust with no holes. If needed, use a bit more than half the mixture to make sure the pan is well covered.
Bake bottom crust at 350 degrees for 10 minutes.
Mix the remaining 6 Tbsp. flour into the caramel ice cream topping. Stir until evenly combined. Chop nuts.
When the partially baked crust comes out of the oven, sprinkle evenly with chocolate chips. Then sprinkle nuts on top. Pour caramel/flour mixture evenly over that. Finally, crumble the remaining flour/oat mixture on top to form a final layer.
Return pan to the hot oven and bake an additional 30-40 minutes. The caramel should be hot and bubbly and the oatmeal topping lightly brown.
Allow bars to cool thoroughly before cutting. Sometimes the edges are hard to get off of the pan, but you can pick them off for nibbling after you have cut the rest of the bars out of the middle! Store in the refrigerator for best results.