Oatmeal Scotchies (with Toffee)
Servings: 25 -26 cookies
Calories: 257kcal
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- pinch salt
- 1 teaspoon cinnamon
- pinch nutmeg
- 1 cup unsalted butter softened
- 2 cups dark brown sugar
- 2 eggs
- 1 tbs vanilla extract
- 1 tbs dark molasses
- 2 ½ cups old-fashioned rolled oats
- ½ cup butterscotch chips
- ½ cup toffee bits
Instructions
- In a large bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg. Set aside.
- Cream butter and brown sugar together until smooth. Add eggs, vanilla and molasses and mix until well combined. Add dry ingredients and mix until everything is just incorporated. Fold in butterscotch chips and toffee bits until evenly dispersed throughout dough. Cover the dough tightly and chill for a minimum of 1 hour. The longer you chill your dough, the thicker your cookies will be due to less spreading in the oven.
- Once cookies are done chilling, preheat oven to 350°F and line a pan with parchment paper.
- Roll dough into two round tablespoon of dough per cookie and place 1 ½" apart on baking sheet. Bake cookies for 10-12 minutes or until the edges just start to lightly brown. Allow to cool on pan for 5 minutes before transferring to a wire rack to finish cooling.
Notes
Storage instructions: Oatmeal scotchies will stay fresh for up to 5 days stored in an airtight container at room temperature.
Freezing instructions: Freeze unbaked or baked cookies for up to 3 months in an airtight container.
Nutrition
Calories: 257kcal | Carbohydrates: 39g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 38mg | Sodium: 92mg | Potassium: 89mg | Fiber: 1g | Sugar: 24g | Vitamin A: 304IU | Vitamin C: 0.01mg | Calcium: 38mg | Iron: 1mg