Oatmeal Butterscotch Toffee Crisp Cookies
Indulge in the irresistible allure of Oatmeal Butterscotch Toffee Crisp Cookies—soft, chewy delights packed with layers of flavor and texture. This crowd-pleasing recipe blends hearty old-fashioned rolled oats with rich butterscotch chips and crunchy toffee bits for a dynamic cookie experience that's both sweet and satisfying. Enhanced with warm cinnamon spices and a dash of vanilla, these cookies boast golden crisp edges and tender centers that melt in your mouth. Quick and easy to prepare, with a mere 15-minute prep time, they’re perfect for busy bakers seeking an elevated treat. Whether served fresh from the oven or stored for a convenient indulgence, these cookies are ideal for family gatherings, bake sales, or a cozy afternoon snack. Don’t miss the chance to create this comforting fusion of caramelized sweetness and rustic goodness in your kitchen today!
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Recipe Information
Ingredients
- 1 cup Unsalted butter, softened
- 0.75 cup Granulated sugar
- 0.75 cup Brown sugar, packed
- 2 Large eggs
- 2 teaspoons Vanilla extract
- 1.5 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Salt
- 3 cups Old-fashioned rolled oats
- 1 cup Butterscotch chips
- 0.75 cup Toffee bits
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until creamy and smooth, about 2-3 minutes using an electric mixer.
Add the eggs, one at a time, beating well after each addition. Mix in the vanilla extract.
In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Fold in the rolled oats, butterscotch chips, and toffee bits, ensuring everything is evenly distributed.
Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheets about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges of the cookies are lightly golden. The centers may still look slightly underbaked, but they will set as they cool.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 5 days, or freeze for longer storage.
Nutrition Facts
Calories |
169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.1 g | 10% | |
| Saturated Fat | 4.7 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 26 mg | 9% | |
| Sodium | 90 mg | 4% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 12.8 g | ||
| Protein | 1.8 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 12 mg | 1% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 42 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
