Giant BUTTERSCOTCH TOFFEE Chip OATMEAL COOKIES
1 stick (1/2 cup) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
2 level TB granulated sugar……….................…………………1 egg
3/4 cups all-purpose flour……………................………………1 tsp vanilla extract
1/2 tsp baking soda…………………………………................…1/2 tsp butterscotch extract
(NOTE: You can find butterscotch extract at kitchen or craft stores; if you don't have it, you can substitute caramel extract from the grocery store)
1/2 tsp cinnamon……................…………………………………pinch of salt
1-1/2 cup plus 2 TB old fashioned oats
1/2 to 3/4 cup butterscotch chips..........................................1/2 cup Heath or toffee bits
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Preheat oven to 350; line baking sheets with parchment paper.
In a small bowl, whisk together flour, baking soda, cinnamon and salt.
In a large bowl, beat butter and sugars until creamy. Add eggs and extracts; beat well. Add flour mixture gradually and beat well. Add oats and chips; mix well.
Drop dough by heaping ice cream scoop (or large cookie scoop) onto baking sheets.
For soft cookies, bake 9-11 minutes or until golden brown ~ or 11-15 minutes if you like slightly harder cookies. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Makes about 12-15 large cookies.