Butterscotch Toffee Cookies

By Valerina

Soft,fat,and chewy. What more would you want in a cookie? :)

Ingredients

• 2 1/2 cups of all purpose flour ( I know that seems like a lot, But trust me. )
• 1 tsp. of baking Soda
• 1 tsp. of sea salt
• 1 cup of butter ( 2 sticks ) at room temp.
• 3/4 cup of granulated sugar
• 3/4 cup of packed brown sugar ( preferably light )
• 1/2 tsp. of almond extract
• 2 eggs
• 1/2 cup of quick oats
• 2 1/2 cups of butterscotch chips
• 1 cup of chopped toffee bits

Details

Adapted from pixie-baker.blogspot.com

Preparation

Step 1

Line cookie sheets with parchment paper.

In a large bowl, Sift together the flour and baking Soda. Whisk in the sea salt and set the bowl aside.

In another large bowl, Beat the butter till creamy. Add the sugars and continue to beat until light and fluffy ( about 2-3 minutes ). Scrape down the sides of the bowl and beat in the eggs and vanilla until well blended. Slowly add the flour mixture and beat to combine. With a large spatula or spoon, Stir in the oats, butterscotch chips and toffee. Cover and refrigerate for at least 30 minutes. Try a little bit of the dough. It is so good!

Preheat the oven to 375F.

Remove from refrigerator and measure out 2 tablespoon fulls. Roll into a ball and place on prepared cookie sheets. Leave about 1 1/2 inches between each cookie. Bake for about 9 minutes. Do not over bake. The cookies will not look like they are done but they will continue to bake after their trip through the oven. Allow them to cool off on the cookie sheets for 5 minutes before removing them.