Ingredients

Source

Directions

1. Heat oven to 175 °C/350°F. Lightly grease cookie sheet

2. Beat butter, granulated sugar, brown sugar, vanilla and salt in large bowl until blended. Add eggs; beat well. Stir together flour, baling soda and cream of tartar, gradually add to butter mixture, beating until blended. Stir in toffee bits.

3. Drop by heaping teaspoons onto prepared cookie sheet Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove to wire rack. Cool completely.

1 1/3 cups Toffee Bits = 8 oz = 226 g

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Ingredients

Source

Directions

A classic ice cream flavor, butter pecan, turned into a cookie. 340 g = 2 cups Butterscotch Chips

Preheat oven to 190 °C/375 °F

Combine flour and soda in a small bowl; set aside.

Cream butter, sugar, salt and vanilla in a large mixing bowl on medium speed until light Beat in egg until fluffy. Reduce speed to low, add flour one cup at a to, just until combined. Stir in pecans and butterscotch chips.

With a small scoop or 2 teaspoons, form small balls of dough less than one inch in diameter. Place on parchment lined or ungreased baking sheets, allowing 2 inches between cookies. Flatten balls with the bottom of a glass to about 1/4 inch in height. Bake for 8-10 minutes or until they begin to brown around edges. Tops should remain pale. Transfer to racks to cool. Store in airtight container.

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Ingredients

Source

Directions

Chewy, chocolate cookie packed with oats, walnuts and butterscotch chips.

340 g = 2 cups Butterscotch Chips

Preheat oven to 175 °C/350 °F. Lightly grease cooke sheets.

Melt semisweet chips in top of double boiler over low heat, stirring constantly until smooth. Set aside to cool. In medium bowl combine Ban, baking sods, salt and oats; set aside.

In large bowl of mixer blend oil, brown sugar, eggs, milk and vanilla until smooth. Blood in melted chocolate, stopping to scrape sides and bottom of bowl as needed. Gradually add dry ingredients until combined. Stir in walnuts and butterscotch chips.

Form well-rounded teaspoonfuls into balls and place 2 inches apart on cookie sheet. Bake 7-9 minutes; centers of cookies will still be soft but will harden as they cool. Let stand 3 minutes before removing to cooling racks.

Microwave instructions: Heat semisweet chips in small microproof bowl at medium power (50% or level 5) for 2-3 minutes stirring well after each minute initially, then at 30 second intervals until smooth. Proceed as directed.

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Ingredients

Source

Directions

1. Heat oven to 190 °C/ 375°F Lightly grease cookie sheet.

2. Beat butter, eggs, brown sugar and vanilla in large bowl until well blended. Add flour, baking soda, 1 cinnamon and salt; beat until blended. Stir in oats, toffee bits and coconut, if desired, with spoon.

3. Drop dough by rounded teaspoons about 2 inches apart onto prepared sheet. Bake 8 to 10 minutes 1 a until edges are lightly browned. Cool 1 minute: – eve to wire rack. Cool completely

1 1/3 cups Toffee Bits = 8 oz = 226 g

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