15ab90ce-0779-4c10-b624-e68f8fb0ed3dCookie Biscotti SticksI 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!

Cookie Biscotti Sticks-2

Cookie Biscotti Sticks-3I 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.

Cookie Biscotti Sticks-4You definitely have to let these set, so be patient. They are well worth the wait!

Cookie Biscotti Sticks-5

Cookie Biscotti Sticks-6

Cookie Biscotti Sticks
  • 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
  1. 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.
  2. 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.
  3. Lift uncut cookies out of pan using foil as handles. Cut crosswise into approximately 1"-thick sticks using a large chef's knife.