Zutaten für Oatmeal Butterscotch Toffee Crisp Cookies
- Unsalted Butter
- Sugar
- Light Brown Sugar
- 2 large eggs
- Vanilla Extract
- Almond Extract
- ¼ teaspoon ground nutmeg
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Rolled Oats
- Chocolate Covered English Toffee Bar
- 1 cup butterscotch chips
- Crisp Rice Cereal
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Zubereitung von Oatmeal Butterscotch Toffee Crisp Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar and ¾ cup packed brown sugar at medium speed with an electric mixer until light and fluffy.
- Beat in 2 large eggs, 1 teaspoon vanilla extract, and ½ teaspoon almond extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and ¼ teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in 2 cups rolled oats.
- Add 1 cup chopped toffee bars.
- Fold in 1 cup butterscotch chips.
- Gently stir in 1 cup rice cereal (to minimize crushing).
- Shape the dough into 1-inch balls.
- Place 6 cookie balls on each prepared baking sheet.
- Bake for 12-14 minutes, or until golden brown.
- Carefully transfer cookies to wire racks to cool completely.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
47g
Fat
18g
Carbs
5g
