View all Recipes

Oatmeal Butterscotch Toffee Cookie

Photo & Recipe Credit: Diane Roark - RecipesForOurDailyBread.com

15MIN
25MIN
8

Directions

1
Preheat oven to 375 degrees.


2
In a large (10 inch) cast iron skillet, melt the butter.


3
Add the brown sugar and granulated sugar and stir until dissolved.


4
Allow this to cool down until it is just warm


5
Add 2 beaten eggs.


6
Stir in 2 teaspoons vanilla.


7
Mix together the flour, oats, baking soda and salt with a whisk.


8
Stir in the flour mixture with the butter and sugar mixture.


9
Stir in the butterscotch chips and toffee bits.


10
Press the batter down into the skillet.


11
Bake for 25 minutes at 375 degrees.


12
Serve drizzled with butterscotch ice cream topping.


  • 1 cup (2 sticks) Hiland Dairy Unsalted Butter
  • 1 cup firmly packed brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups rolled oats (traditional or old fashioned oats, not quick-cooking)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 bag (11 oz.) butterscotch chips
  • 1 1/3 cups toffee bits (one 8 oz. bag or use crushed Heath bars)
Email

Nutritional Facts Coming soon.


comments powered by Disqus