Butterscotch Toffee Cookies

Why am I baking so many cookies lately? I wish I could answer that. When the urge to bake hits I just let my stomach rule my brain. Apparently it has been craving cookies! Lucky for me ( and my stomach ) Most of my friends and coworkers like cookies too. I have this odd vision of Cookie Monster at the helm of my brain with a bunch of buttons in the shape of Oreos and biscotti shaped levers. For my sake I hope that isn't the case. : These cookies have no chocolate. There isn't a zest or squirt of lemon either. Much to my amazement, I loved 'em anyway! When I was little there was a small bakery/produce market at my bus stop. If I came off the bus with a lot of stars or a great report card, or if I had cleaned my room the previous day, I was treated with a visit to the bakery. The smell was a mix of honey drenched baklava, almond, baking cakes, and the unforgettable smell of toffee cookies.
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

* printer friendly Recipe *

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

Method:

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.