1 C. butter
1 C. dark brown sugar
1 C. granulated sugar2 eggs
2 tsp. vanilla
1/2 tsp. Butterscotch extract or butter extract
2 T. Molasses, optional
1/8 C. milk or coffee creamer
1 tsp. baking soda
1/2 tsp. pumpkin pie spice
3 C. flour
pinch of salt
1/2 oats
3 C. flour
pinch of salt
1/2 oats
1 C. mini butterscotch chips
2/3 C. each: toffee bits and chopped pecans
Heat oven to 375.
Line baking sheet with parchment paper.
Cream together sugars and butter, mix in eggs and extracts. Mix in molasses and milk/creamer. Fold in oats, flour, and baking soda. Stir in chips and nuts.
For bakery style cookies, portion dough with a 1/4 C. sized scoop. Bake at 375F for 13-15 minutes.
2/3 C. each: toffee bits and chopped pecans
Heat oven to 375.
Line baking sheet with parchment paper.
Cream together sugars and butter, mix in eggs and extracts. Mix in molasses and milk/creamer. Fold in oats, flour, and baking soda. Stir in chips and nuts.
For bakery style cookies, portion dough with a 1/4 C. sized scoop. Bake at 375F for 13-15 minutes.
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