Sunday, September 11, 2011

Deluxe Toffee Oatmeal Scotchie Cookies

Alright Friends. Here's one amazing cookie!  I've been making oatmeal scotchies every fall for several years, and we have loved them!  

(But these are a little different:)

What is it about old fashioned oats, cinnamon, and butterscotch that is reminiscent of cool autumn days?  I guess there is that bit of nostalgia that comes from oatmeal cookies, but this is not just an oatmeal cookie.  It's not even just an oatmeal's an toffee oatmeal  scotchie!  These golden and crispy edged cookies are loaded with not only butterscotch, but buttery Heath bar toffee and (of course!) chocolate chips!!! 

I am happy to say that I still have a roll of this dough in the refrigerator.

What joy it is to make a big batch, refrigerate the dough, and bake it in increments as you want it.  The hard part is done, all you have to do is bake them off or just eat the delicious cookie dough!  (Yes, I'm a batter eater. It's problem.)

Please do try these cookies out if you want something irresistibly delicious to taste and to smell baking in the oven!  What a yummy treat to bring along on the family hayride or to a football game!
 I think I'm off to the finish what I've started :)......

Deluxe Toffee Oatmeal Scotchie Cookies

1 1/4 cups all-purpose flour

              1/2 teaspoon baking soda               

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup (2 sticks) butter or margarine, softened

3/4 cup graulated sugar

3/4 cup packed brown sugar

2 large eggs

1 teaspoon vanilla extract or grated peel of 1 orange

3 cups quick or old-fashioned oats

1 bag Heath chocolate covered toffee bits
1 c. butterscotch morsels

1 c. semi sweet chocolate chips


PREHEAT oven to 375° F.

COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats, toffee bits, butterscotch and chocolate chip morsels.

Divide in half, make in logs and wrap in cling wrap.  Put in the refrigerator for overnight, if you can wait that long!  (This will intensify the delicious cookie flavor, so I think it's worth it.:)

Take the dough logs from the fridge and slice or break off evenly.

Place on cookie sheets lined with parchment paper.  These cookies have a tendency to stick, otherwise.

BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 5 minutes; remove to wire racks to cool completely.

Today, 9-11-11, is a sobering day.  To the families who have lost loved ones I am incredible sorry and pray for God's peace and comfort to you always.  To all who were very courageous in that day and those days surrounding the attack, THANK YOU for all of your incredible sacrifice and dedication to our country!!!
Thank the Lord Almighty for His hand on us
and for his mercy and grace!
This day will always be remembered.


I'm linking up with:

Jam Hands


Maria said...

These sound and look so good! I love any kind of oatmeal cookie, and add some toffee... sounds amazing!!!!

laurie said...

This looks like a great recipe!

Purabi Naha said...

Wow, this is amazing! I loved this treat... gorgeous cookies and these look very yummy!

Leslie said...

Thanks Friends, for having sweet things to say about the cookies! They are a favorite of mine, so I hoped you all would like them! Toffee = my weakness. :p

Julie said...

Sounds completely awesome...yum!

Lady Behind The Curtain said...

YUM! Your recipe looks really good! I would love it if you came over to Cast Party Wednesday tomorrow and shared this recipe with us.
I hope to see you there!

Christina @ This Woman Cooks! said...

Hi Leslie! I love how these cookies look with all their nooks and crannies! If only I could try one right now!