Oatmeal Butterscotch Toffee-Crisp Cookies

Recipe by Mrs Goodall
READY IN: 30mins




  • Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
  • In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
  • Stir in oats.
  • Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
  • Mix in butterscotch chips. The batter will be very thick at this point.
  • Gently but thouroughly mix in rice cereal.
  • Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
  • Bake at 350° for 12 minutes.
  • Gently slide the cookies off of the parchment paper onto wire racks to cool.