Oatmeal Butterscotch Toffee Cookie

Photo & Recipe Credit: Diane Roark - RecipesForOurDailyBread.com

  • Prep Time
    15 Minutes

  • Cook Time
    25 Minutes

  • Servings
    8

Ingredients

  • 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)

Directions

  • Preheat oven to 375 degrees.
  • In a large (10 inch) cast iron skillet, melt the butter.
  • Add the brown sugar and granulated sugar and stir until dissolved.
  • Allow this to cool down until it is just warm
  • Add 2 beaten eggs.
  • Stir in 2 teaspoons vanilla.
  • Mix together the flour, oats, baking soda and salt with a whisk.
  • Stir in the flour mixture with the butter and sugar mixture.
  • Stir in the butterscotch chips and toffee bits.
  • Press the batter down into the skillet.
  • Bake for 25 minutes at 375 degrees.
  • Serve drizzled with butterscotch ice cream topping.