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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Loaded Butterscotch Toffee Oatmeal Cookies Recipe

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This recipe for Loaded Butterscotch Toffee Oatmeal Cookies is from Suzanne's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 1/2 Cups All-Purpose Flour
1 teaspoon Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
1 Cup Butter, Softened
1 Cup Brown Sugar, Packed
1/2 Cup White Sugar
2 teaspoons Vanilla
2 Eggs
1 10 oz package Butterscotch Baking Chips
2/3 Cups English Toffee Chips
1 Cup Quick Oatmeal
2 Cups Roughly Chopped Pecan Pieces, Optional
Directions:
Directions:
Bake at 350º F
Bake for 13-15 Minutes


*Sift together the flour, oatmeal, baking soda, baking powder and salt. Set aside
*Using an electric mixture, cream together the butter, white sugar and the brown sugar and the vanilla. Until light and fluffy.
*Add eggs one at a time, beating after each.
*Gradually add dry mixture into creamed mixture. After all the dry ingredients have been added continue to mix for 1 minute.
*By hand mix it the butterscotch chips and the toffee pieces. If adding pecans, you can add them now.
*Cover and chill for at least 1 hour.
*Use a small ice cream scoop to make a round ball to put on an ungreased cookie sheet.
*If you like them on the soft and gooey side bake for the 13 minutes.
Number Of Servings:
Number Of Servings:
Serves 48-60 Cookies
Preparation Time:
Preparation Time:
Prep. Time 20-30 Minutes

 

 

 

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