I thought making square or rectangular shaped cookies would be awesome for shipping out this year in the Great Food Blogger Cookie Swap. However, I had to play with is recipe since the first batch was crumbly and the second was hard as a rock. I’ve got it now though!
I made a double batch this time and it worked great in a half sheet pan. A double batch will take a full pound of peanut butter. So you know it’s good. I found vegan butterscotch chips online (kosher too) so I thought I would include them. If you can’t find any just add extra chocolate chips.
You definitely have to let these set, so be patient. They are well worth the wait!
Cookie Biscotti Sticks
Author: Shannon
Ingredients
- 1 cup firmly packed light brown sugar
- ⅔ cup margarine
- ¼ cup light corn syrup
- ¼ cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3½ cups uncooked regular oats
- 1 (12-oz.) package semisweet chocolate morsels
- 1 cup butterscotch morsels
- 2 tablespoons shortening
- ½ cup creamy peanut butter
- ½ cup coarsely chopped peanuts
Instructions
- Stir together brown sugar, margarine, and corn syrup in a large saucepan; cook over medium heat until sugar dissolves and butter melts. Remove from heat. Stir in ¼ cup peanut butter and vanilla. Gently stir in oats. Press into bottom of an ungreased 13" x 9" pan lined with aluminum foil. Bake at 375° for 20 to 22 minutes or until browned.
- Melt together chocolate morsels, butterscotch morsels, and shortening in a saucepan over medium heat, stirring until smooth; stir in ½ cup peanut butter. Spread over baked cookie crust; sprinkle with peanuts. Let cool in pan on a wire rack 20 minutes. Cover and chill 2 to 3 hours or until firm.
- Lift uncut cookies out of pan using foil as handles. Cut crosswise into approximately 1"-thick sticks using a large chef's knife.