YOU HAVE TO TRY OATMEAL BUTTERSCOTCH TOFFEE COOKIES
Print Recipe Add to Collection
0 from 0 votes

Oatmeal Butterscotch Toffee Cookies

Prep Time15 mins
Cook Time18 mins
Course: COOKIES
Cuisine: American
Author: Diane @Recipe for our Daily Bread

Ingredients

  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter 1 stick, at room temperature
  • 3/4 cup light brown sugar packed
  • One large egg
  • And 1 teaspoon pure vanilla extract
  • 1 & 1/4 cups rolled oats traditional or old fashioned oats not quick-cooking
  • 1 cup chopped chocolate-covered toffee bars such as Heath bars
  • 1 cup butterscotch chips

Instructions

  • Pre-heat oven to 350 degrees.
  • Line 2 baking sheets with parchment paper.
  • In a medium bowl with an electric mixer on high-speed, cream the butter, brown sugar and vanilla.
  • Mix in dry ingredients; just until blended.
  • Fold in oats, toffee bars, and butterscotch chips.
  • Chill the dough for 20 minutes in the refrigerator.
  • Drop cookies in large spoonfuls onto the baking sheets lined with parchment paper.
  • Bake 15 to 18 minutes until the edges are golden but still wet looking in the middle.
  • Cool on a wire rack.
  • This cookie dough freezes well. Scoop out with an ice cream scoop and freeze. Store in a freezer bag. If baking frozen cookies, it takes about 20 minutes.