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
- Eggs
- Vanilla
- Flour (all-purpose)
- Oats (quick cooking for this recipe)
- Baking Soda
- Salt
- 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
Oatmeal Butterscotch Toffee Cookies
- Total Time: 15 minutes
- Yield: 20–24 cookies 1x
Description
These Oatmeal Butterscotch Toffee Cookies are going to win you over! Loaded with butterscotch chips, toffee bits, and oatmeal, they are a definite winner.♡
Ingredients
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all purpose flour
- 3/4 cup quick oats
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 2 cups butterscotch chips
- 2/3 cup toffee bits
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper.
- In stand or electric mixer, cream butter and sugars until light and fluffy. Add eggs and vanilla.
- Add flour, oatmeal, salt and baking soda and mix until combined. Add butterscotch chips and toffee bits and mix until combined.
- Scoop the dough by heaping tablespoons onto the prepared baking sheets, spacing at least 2-inches.
- Bake for 10 to 12 minutes, or until edges just start to turn golden brown. If cookies have spread or are funny shaped, use the back of a plastic spoon around the edges to reshape the cookies.
- Let cool on cookie sheet for a few minutes before transferring to a cooling rack.
Notes
- The cookies may still look slightly underdone when you take them out of the oven, but remember they will continue cooking on the baking sheet for a couple of minutes.
- Prep Time: 5 mins
- Cook Time: 10 mins
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