Oatmeal Butterscotch Toffee Cookies
A few basic cookie-baking tips:
- You know your butter is soft enough if you can easily leave a print in the butter
- over-baking can make cookies too crispy
- using cookie scoops makes cookies equal size which ensures even baking
- chilling dough before baking solidifies fats in the dough (cold fats melt slower than room-temp fats which keeps cookies from spreading too much during baking
1 cupunsalted butter, softened (2 sticks)
3/4 cupwhite granulated sugar
3/4 cuplight brown sugar, packed
1 tspvanilla extract
2 1/2 cupsall-purpose flour
1/2 cupquick cooking oats
1 tspbaking soda
1 3/4 cupsbutterscotch chips
1 cuptoffee chips (or toffee baking bits)
How to Make Oatmeal Butterscotch Toffee Cookies
- Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat mat/baking liner; set aside.
- With electric mixer, cream butter and both sugars until fluffy. Beat in eggs and vanilla until well combined.
- In a medium-size mixing bowl, combine flour, oats, baking soda and salt. Slowly add the flour mixture to the creamed butter, mixing just until flour is well incorporated into cookie dough. Stir in the butterscotch chips and toffee bits until well blended. Chill dough about 20 minutes (chilling is optional - it helps cookies from spreading too much during baking).
- With a medium cookie scoop, drop dough onto prepared baking sheets about 1 1/2 to 2 inches apart. Bake 9 to 10 minutes or until lightly golden. Let cool 5 minutes on baking sheet before transferring cookies to a cooling rack.