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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 72 |
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Christmas cookie swap, 2001-definite keeper, came in 2nd place from the swap. Thanks to Connie from Oldsmar, A bit of work but worth the effort. Ingredients:
filling |
1 cup (6-ounce package) butterscotch pieces, melted |
1 cup finely chopped salted peanuts |
1/4 cup peanut butter |
1/3 cup sweetened condensed milk 1 tablespoon softened butter |
1 teaspoon vanilla extract |
dough |
1/4 cup peanut butter |
1/2 cup softened butter |
1 cup flour |
1/2 cup sugar |
1/2 teaspoon salt |
1/2 cup quick-cooking rolled oats |
Directions:
1. Combine all ingredients for filling. Chill while preparing dough.
2. In large mixing bowl, combine ingredients for dough.
3. Blend well with mixer.
4. Divide dough in half.
5. Pat out each half on waxed paper to a 12- by 6-inch rectangle. Spoon filling down center of each rectangle.
6. Fold one side of dough around filling and then the other.
7. Gently shape into a log.
8. Wrap; chill at least 2 hours.
9. Preheat oven to 350 degrees.
10. Cut dough into 1/4-inch slices.
11. Place on ungreased cookie sheets.
12. Bake for 12 to 15 minutes. Cool 1 minute before removing from cookie sheets.
13. Makes about 6 dozen.
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