I don't know why it took me so long to bake a recipe like this. Maybe I was afraid that it wouldn't live up to the memory. This recipe is spot on. The small amount of oatmeal keeps the cookies from going over the edge with sweetness. But these are not oatmeal cookies. You really don't taste the oats. What you do taste is the wonderful fusion of butterscotch and toffee married together in an almost caramel-like almond dough base. Yes, I used almond again in place of vanilla extract. :) align="center">In my opinion, these are what a cookies should look and taste like. They are fat, chewy, and soft. Some of my friends prefer a cake-like texture or a flat, crispy taste, But they all loved these cookies. If you are looking for a slight break from chocolate chip cookies but still want a similar structure, These are right up your alley!
Butterscotch Toffee Cookies
- 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
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 almond extract 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.