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Butterscotch Oatmeal Cookies (Butterscotch Buckaroons) | Restless Chipotle

Butterscotch Oatmeal Cookies (Butterscotch Buckaroons)

Butterscotch Oatmeal Cookies (Butterscotch Buckaroons)

10 mins prepServes 40

Rich, chewy cookies with lots of butterscotch flavor! Pecans and toffee bits add texture and flavor. These butterscotch oatmeal cookies freeze well baked or unbaked.

40 servings

What you need

all purpose flour

2 cup all purpose flour

baking soda

1 tsp baking soda

salt

baking powder

½ tsp baking powder

butter

1 cup butter

sugar

light-brown sugar

1 cup light-brown sugar

organic eggs

almond extract

1 tsp almond extract

old fashioned oats

2 cup old fashioned oats, Not instant

butterscotch chips

6 oz butterscotch chips, about 1 cup

toffee pieces

6 oz toffee pieces, about 1 cup

pecan

½ cup pecan, coarsely chopped

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Instructions


1 Sift flour, baking soda, baking powder, and salt together.
2 Blend butter and sugars together, creaming well.&nbsp;
3 Add eggs, and beat until light and fluffy.&nbsp;
4 Add the almond extract and flour mixture
5 Stir in oats, nuts, toffee, and butterscotch chips.
6 Drop by teaspoon on a greased cookie sheet.&nbsp;
7 Bake at 350° for [timer minutes=0]10-12[/timer] minutes, or until golden. Do not overcook.
8 Let cool on baking sheet [timer minutes=0]5 minutes[/timer] before removing.

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