I have very few pictures of these cookies! They were consumed too fast to get many pictures.
But they were absolutely delicious.
I started with my great-grandmother's oatmeal cookies as the base...
and then I added butterscotch chips and toffee chips.
Anything would be good with these two characters.
And there's two things you want to do...
refrigerate the dough for a few hours (it will keep the cookies from spreading as they cook)
and slightly under-bake the cookies. Take them out of the oven while they still look a little under-done.
They will set up as they cool.
The interesting thing is that no one even knew these were oatmeal cookies! I guess the copious amounts of toffee and butterscotch disguised the oats?
Anyway, they were really good. Remember that whatever your needs, cookies are always a good idea.
Butterscotch Toffee Cookies
Adapted from Grandmama's Oatmeal Cookies
1 cup canola oil
1 cup packed brown sugar
1 cup sugar
2 tsp vanilla
1 tsp salt
1 tsp baking soda
1 1/2 cups flour
1 tsp cinnamon
3 cups quick-cook oats
11 oz. package butterscotch chips
8 oz. Heath toffee bits (not the milk chocolate ones - just the plain toffee chips)
Use a mixer to beat together the oil, sugars and vanilla. Add the eggs and combine. Add the salt, baking soda and flour. Mix a couple of times to begin incorporating. Add the remaining ingredients and mix until just combined. Do not overmix!
Use a medium cookie scoop to place cookie mounds on a baking sheet. Refrigerate for at least 3 hours before baking. Bake in a 350 degree oven for 8-9 minutes. Remove the cookies from the oven while they look a little underdone. They will set up as they cool.