These Oatmeal Butterscotch Toffee Cookies are going to win you over! Loaded with butterscotch chips, toffee bits, and oatmeal, they are a definite winner!
I’ve mentioned it before, but I will gladly say it again I love cookies♡!!!
I will take a freshly baked (or straight out of my freezer) cookie over just about anything. Now while I absolutely love chocolate chip cookies, cookies with butterscotch chips are a close second for me. I know some people don’t love butterscotch chips, but I do.
These oatmeal butterscotch toffee cookies pretty much check all the boxes for me when it comes to the perfect cookie. . . they’re buttery, soft, chewy and crispy around the edges. Cookie perfection!
In case you’re wondering, these cookies are absolutely fantastic eaten right out of the freeze, but if you want to thaw them let them sit at room temperature for about 20-30 minutes or put them in the microwave for 20-30 seconds.
Ingredients for Oatmeal Butterscotch Toffee Cookies:
- Butter (I always use salted butter in baking)
- Brown Sugar
- Granulated sugar
- Flour (all-purpose)
- Oats (quick cooking for this recipe)
- Baking Soda
- Butterscotch chips
- Toffee bits
How to make these cookies:
- Cream butter and sugars together.
- Add eggs and vanilla and mix until smooth.
- Mix in the baking soda, salt, flour and oatmeal.
- Add butterscotch chips and toffee bits and mix just until combined.
- Scoop onto cookie sheets and bake!
How to freeze these cookies:
These cookies freeze beautifully. Let the cookies cool completely before placing them in an airtight container or large Ziploc freezer bag. You can freeze the dough balls before you bake them. Also place them in a freezer bag, getting out as much air as you can. If you bake these cookies straight from the freezer, allow an extra minute or two of baking time.
I promise these cookies will not disappoint!Print