Butterscotch Toffee Chip Cookies

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
2 eggs
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.