Loaded Butterfinger Chocolate Chip Toffee Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Breakfast Foods

  • 1 cup Rolled oats, old-fashioned

• Baking & Spices

  • 1 1/2 cup All-purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1 1/2 cup Brown sugar, packed
  • 1/2 cup Granulated sugar
  • 1 tsp Salt
  • 1 tbsp Vanilla extract

• Dairy

  • 1 cup Butter

• Desserts

  • 1/2 cup Butterfinger candy bars
  • 1 cup Toffee chips

Found on callmepmc.com

Description

Ingredients

• 1 cup butter, room temperature
• ½ cup granulated sugar
• 1 and ½ cup brown sugar, packed
• 2 eggs, room temperature
• 1 Tablespoon vanilla extract
• 1 and ½ cup all-purpose flour
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup old-fashioned rolled oats, pulse them 4 to 5 times in the food processor to break them down
• 1 cup toffee chips
• ½ cup Butterfinger candy bars, coarsely chopped
• 2 cup chocolate chips (I used semi-sweet. Use your favorite.)

Directions

• Cream butter and sugars until smooth. Add eggs and vanilla, beating until smooth.
• Combine flour, baking soda, baking powder, and salt. Slowly add to mixer and mix until combined. Dont over-mix.
• Combine remaining ingredients in a large bowl: oats, toffee chips, candy bars, chocolate chips. With the mixer on low, add these ingredients until just combined. Dont over-mix.
• Using a spring release scoop (like an ice cream scoop), scoop dough onto a cookie sheet that is lined with parchment paper or waxed paper. Place in the refrigerator or freezer for at least one hour. You can store the dough in the freezer up to four months.
• To bake: Preheat oven to 375 degrees F. Remove cookie dough from freezer (just the quantity you intend to bake.) Allow to sit out 15 minutes before baking.
• I used a 1 and ½ inch scoop for my cookies. At this size for a cookie with crisp edges and soft in the center, I bake for 9 minutes. Watch them closely to get the perfect doneness for you.
• Allow cookies to sit on cookie sheet untouched 3 to 4 minutes after removing from oven. After 3 to 4 minutes, using a thin spatula, remove cookies from cookie sheet to a wire rack to cool completely. Store in an airtight container up to 4 days.