Butterscotch Toffee Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Baking & Spices

  • 3 1/2 cup All-purpose flour
  • 2 tsp Baking powder
  • 2 1/2 cup Brown sugar, light packed
  • 1 tsp Kosher salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 1/2 cup Butter, unsalted
  • 1/4 cup Milk

• Desserts

  • 1 package Butterscotch morsels
  • 1 package Heath toffee bits

Found on shugarysweets.com

Ingredients

• 1 1/2 cup unsalted butter, softened
• 2 1/2 cup light brown sugar, packed
• 2 large eggs
• 1 Tbsp vanilla extract
• 1/4 cup milk
• 3 1/2 cup all-purpose flour
• 2 tsp baking powder
• 1 tsp kosher salt
• 1 package (12oz) butterscotch morsels
• 1 package (8oz) Heath toffee bits

Directions

• In a large mixing bowl, beat butter with brown sugar until well blended. Add in eggs, vanilla and milk. Add flour, baking powder and salt. Mix until fully combined. Beat in butterscotch and toffee bits. Refrigerate for at least one hour. Preheat oven to 375 degree F. Line a baking sheet with parchment paper (a must!!) Drop by 2 Tbsp scoop on baking sheet, spacing 3 inches apart. Bake or 12-14 minutes. Cool on pan, then remove to wire rack.  Store in air tight container.