Oatmeal Butterscotch Toffee Cookie
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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.
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