Sunday, March 31, 2013

Oatmeal Butterscotch Toffee Bit Cookies

Oatmeal Scotchies are one my greatest cookie weaknesses. While I don't particularly care for butterscotch candy, butterscotch chips are fair game. There are many oatmeal scotchies recipes floating on the internet, but when I saw the unique additions of toffee bits and coconut flakes, I couldn't resist trying them. And they didn't disappoint.

The coconut flakes gave this cookie a unique chewy texture, and I also loved the slight crunch from the toffee bits. I can finally say I've found my favorite oatmeal scotchie recipe.
  • 3/4 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup (1 stick) butter, room temperature
  • ¼ + 1/8 cup granulated sugar
  • ¼ + 1/8  cup packed brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1-1/2 cups quick or old-fashioned oats
  • 1/2 cup butterscotch chips
  • 1/4 cup toffee bits (I cut up a bar a SKOR bar)
  • 1/4 cup shredded sweetened coconut flakes

  1. Preheat oven to 350 degrees F. Line a Silpat or parchment paper on your cookie sheet.
  2. Combine flour, baking soda, salt and cinnamon in small bowl. 
  3. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl until light and fluffy, about 2-3 minutes. 
  4. Gradually beat in flour mixture, just until combined. 
  5. Stir in oats, butterscotch chips, toffee bits, and coconut flakes. 
  6. Using my medium cookie scoop, drop by rounded tablespoon onto ungreased baking sheets.
  7. Bake for 12-15 minutes (I baked mine for 13 minutes.) Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Yield: 2 dozen cookies

Source: Adapted from Six Sister's Stuff and Annie's Eats


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