COOKIES
1 c All purpose flour
1/2 ts Baking soda
1/4 ts Salt
1/4 ts Ground cinnamon
1/2 c (1 stick) unsalted butter,
-room temperature
1/2 c Sugar
1/2 c Packed dark brown sugar
1 lg Egg
1 ts Vanilla extract
1 c Old-fashioned oats
1/2 c Chopped English toffee candy
-(such as Skor or Heath
-bars, about two 1.4-oz
-bars)
2 pt Crushed toffee frozen
-yogurt, slightly softened
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, 1/2 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 1 1/2 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 3/4-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 1/3 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.
Yields
12 cookies