http://creativecomputingweb.com/cooking/

Peanut Butterscotch Fudgies

ID: 729 Cookies

Ingredients:

Cookie Base and Topping:
1 cup butter
1 1/2 cups firmly packed brown sugar
1 egg
1 tsp. pure vanilla
2 cups all-purpose flour
1 tsp. soda
1 tsp. salt
2 1/2 cups Quaker Oats (uncooked) Filling:
1 - 15 oz. can sweetened condensed milk
1 - 6 oz. (1 cup) butterscotch flavored pieces
1 cup chunk-style peanut butter
2 tbs. butter
1/2 tsp. salt
1 tsp. pure vanilla

Instructions:
For cookie base and topping, beat together butter and sugar until light and fluffy. Blend in egg and vanilla. Add combined flour, soda and salt; mix well. Stir in oats. Press half of mixture onto bottom of greased 13 x 9 inch baking pan. Reserve remaining mixture for topping.

For filling, melt together condensed milk, butterscotch pieces, peanut butter, butter and salt in heavy saucepan over low heat until smooth. Stir in vanilla.

Spread evenly over base mixture. Sprinkle reserved cookie base and topping mixture evenly over filling; press down slightly. Bake in preheated moderate oven (350 degree) 35-40 minutes. Cool; cut into 1 to 1 1/2 inch squares. Makes 13 x 9 inch pan of cookies.

To freeze: Wrap securely; store in freezer 2 to 3 months. Thaw, wrapped at room temperature, 2 to 3 hours.

Lunchbox lovelies! Condensed milk, chunky peanut butter and butterscotch pieces form the fudge filing sandwiched between oatmeal cookie layers.

Recipe Source: Quaker
Submitted by:
Creative Cooking
USA

© Copy & Copyright 1998 - 2002 Creative Computing All rights reserved.
Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.

[ Close window to return to record ]

Peanut Butterscotch Fudgies
ID: 729 Cookies


Ingredients:
Cookie Base and Topping: 1 cup butter 1 1/2 cups firmly packed brown sugar 1 egg 1 tsp. pure vanilla 2 cups all-purpose flour 1 tsp. soda 1 tsp. salt 2 1/2 cups Quaker Oats (uncooked)	Filling: 1 - 15 oz. can sweetened condensed milk 1 - 6 oz. (1 cup) butterscotch flavored pieces 1 cup chunk-style peanut butter 2 tbs. butter 1/2 tsp. salt 1 tsp. pure vanilla

Instructions: For cookie base and topping, beat together butter and sugar until light and fluffy. Blend in egg and vanilla. Add combined flour, soda and salt; mix well. Stir in oats. Press half of mixture onto bottom of greased 13 x 9 inch baking pan. Reserve remaining mixture for topping. For filling, melt together condensed milk, butterscotch pieces, peanut butter, butter and salt in heavy saucepan over low heat until smooth. Stir in vanilla. Spread evenly over base mixture. Sprinkle reserved cookie base and topping mixture evenly over filling; press down slightly. Bake in preheated moderate oven (350 degree) 35-40 minutes. Cool; cut into 1 to 1 1/2 inch squares. Makes 13 x 9 inch pan of cookies. To freeze: Wrap securely; store in freezer 2 to 3 months. Thaw, wrapped at room temperature, 2 to 3 hours. Lunchbox lovelies! Condensed milk, chunky peanut butter and butterscotch pieces form the fudge filing sandwiched between oatmeal cookie layers.

Recipe Source: Quaker Submitted by: Creative Cooking USA © Copy & Copyright 1998 - 2002 Creative Computing All rights reserved. Recipes are for personal use only. You may NOT use our recipes in collections of recipes, cookbooks, web sites, etc. without permission from Creative Computing.