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Oatmeal Butterscotch Toffee Skillet Cookie

Oatmeal Butterscotch Toffee Skillet Cookie

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WELCOME TO RECIPES FOR OUR DAILY BREAD!

Use your cast iron skillet to make this easy Oatmeal Butterscotch Toffee Skillet Cookie.  No mixer required!

#Oatmeal Butterscotch Toffee Skillet Cookie #cookies

You will often find me blogging about the combination of Butterscotch and Toffee.  The flavors work so well together that I had to try it in an Oatmeal Skillet Cookie.   Skillet cookies are so easy to make because you simply melt the butter in a skillet, whisk in the eggs, add the flour and then the chips, and bake.  It is really pretty drizzled with chocolate, butterscotch, or caramel, and served with a scoop of ice cream.  YUM!  You only need your cast-iron skillet to make this dessert.  You use it on top of your stove to melt the butter and then in the oven to bake the cookie.  It is truly so simple and taste amazing.

Please Help Me Share This Delicious Skillet Cookie on Pinterest using the picture below.

Oatmeal Butterscotch Toffee Skillet Cookie http://recipesforourdailybread.com/wp-content/uploads/2014/07/Hiland-Dairy-Post-Oatmeal-Butterscotch-Toffee-Skillet-cookie/

Hiland Dairy Products

I hope you noticed the Hiland Dairy Milk and butter in some of these pictures.  I have always used Hiland Dairy products, so it was a perfect match for me to help promote.  I was excited when they offered me free products to try in recipes.  Yes, Hiland Dairy gave me products to use in this recipe, however, the opinions expressed are my own.  Hiland Dairy is farmer owned.  They make delicious tasting products which are free of artificial growth hormones.  This is important to me which is why I love using their dairy products.

If you live in Missouri, Nebraska, Kansas, Oklahoma and Arkansas, you are probably already familiar with Hiland Dairy.  Did you know they not only make milk, cheese, ice cream, half & half, heavy cream, butter, buttermilk, dips, and yogurt, but they also distribute fresh fruit juices, Red Diamond Teas, almond milk, and soy milk?

For more information about Hiland Dairy, Follow Hiland Dairy on Twitter, like them on Facebook for special deals and announcements, and follow Hiland Dairy’s Pinterest page.

Oatmeal Butterscotch Toffee Skillet Cookie http://recipesforourdailybread.com/wp-content/uploads/2014/07/Hiland-Dairy-Post-Oatmeal-Butterscotch-Toffee-Skillet-cookie/

 

Oatmeal Butterscotch Toffee Skillet Cookie
 
Ingredients
  • 1 cup (2 sticks) unsalted real butter
  • 1 cup firmly packed brown sugar
  • ¾ cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1-1/2 cups rolled oats (traditional or old fashioned oats) not quick-cooking
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 - 11 ounce bag Butterscotch chips
  • 1-1/3 cup (1- 8 ounce bag) toffee bits (or crushed heath bars)
Instructions
  1. In a large (10 inch) cast iron skillet, melt the butter.
  2. Add the brown sugar and granulated sugar and stir until dissolved.
  3. Allow this to cool down until it is just warm.
  4. Add 2 beaten eggs.
  5. Stir in 2 teaspoons vanilla.
  6. Mix together the flour, oats, baking soda and salt with a wisk.
  7. Stir in the flour mixture with the butter and sugar mixture.
  8. Stir in the butterscotch chips, and toffee bits.
  9. Press the batter down into the skillet.
  10. Bake for 25 minutes at 375 degrees.
  11. SERVE drizzled with Butterscotch Ice Cream topping

Oatmeal Butterscotch Toffee Cookies http://recipesforourdailybread.com/2014/05/04/oatmeal-butterscotch-toffee-cookies/

Oatmeal Butterscotch Toffee Cookies

Twix Skillet Cookie Unwrapped Bites  Twix Skillet Cookie Unwrapped Bites  http://recipesforourdailybread.com/2014/06/20/twix-skillet-cookie-with-caramel/

 

Twix Skillet Cookie – YUM!

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11 Responses to Oatmeal Butterscotch Toffee Skillet Cookie

    • Mary,

      I am so sorry I was not clear about it. I added the oats with the flour. I hope you enjoy this cookie. I made several other cookies including my Twix skilet cookie that was extremely delicious.

      Thanks so much for stopping by,
      Diane Roark

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