Toffee & Butterscotch Oatmeal Cookies
It's grey, cold and rainy outside today. Pretty typical for early spring in upstate New York. I had a bunch of errands to run so I was forced to be out there, enduring the elements. Now that I'm back home and the babies are napping, all I want is to turn on the oven and get in my happy zone! I've got a couple hours before the rest of the family comes home and I want to treat them to sweet-smelling warmth. What better way than with a big hug and a plate of freshly baked cookies? I bet it will bring me a few toothless smiles in return!
- 1 stick unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 3/4 cups all purpose flour
- 1 1/2 cups old fashion oats
- 2 teaspoons cinnamon
- 1/2 teaspoon freshly grated nutmeg
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butterscotch chips
- 1/2 cup toffee pieces (with or without chocolate)
In the bowl of a stand mixer, beat the butter and sugar together until well Incorporated, scrape down the sides and add the egg. Beat until well mixed. Next, add the vanilla.
In a separate bowl, whisk together the flour, oats, baking soda, spices and salt. While the mixer is on low, slowly add in the dry mixture until just combined. Be careful not to over mix. By hand, stir in the butterscotch chips and toffee pieces. Cover loosely with plastic wrap and refrigerate for at least 30 minutes, or overnight.
When ready to bake, preheat the oven to 350°. With a medium cookie scoop (about 2 tablespoons), place 9 to 12 cookies on a silicon baking sheet or parchment paper. Flatten the tops slightly with the bottom of a glass. This helps them to bake evenly. Sprinkle with just a few sea salt flakes (like Maldon). Bake for approximately 9 to 10 minutes. They will look underdone and that's good! Let them sit on the sheet out of the oven for 5-10 minutes before transferring to a cooling rack. They'll be crisp on the outside and chewy in the center, appeasing most cookie lovers!
Yield: 24 cookies