Well I must say I earned my namesake in September since I did a ton of baking and averaged a big batch of home made cookies (such as these Chips & Bits Cookies) weekly. It’s fun to try and create new cookies and make existing cookie recipes.
It was a beautiful September here in Calgary, averaging almost 24 daily with only 1 Rain Day. Kind of made it hard to put the oven on since none of us want to let go of Summer but Fall is definitely in the air as it cools off nicely in the evenings.
This week they are forecasting snow and I cringe knowing this will take out the last of the late summer flowers and be the final sign Summer is officially over.
These cookies come out of the oven puffy and then they drop to a flatter state. You could substitute an actual skor bar (broken up) for the plain toffee bits. The addition of the butterscotch chips adds an extra sweetness to the cookie. And the chocolate chips, well doesn’t everyone need a little chocolate sometimes?
- 1 cup butter
- 3/4 cup brown sugar
- 1/2 cup sugar
- 1 egg
- 2 tbsp milk
- 2 tsp vanilla
- 1 3/4 cups flour
- 1/2 cup rolled oats
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 cup toffee bits
- 1/4 cup chocolate chips
- 1/4 cup butterscotch chips
- 1/2 cup slivered almonds toasted
- Preheat oven to 350F.
- Mix butter, sugars, egg, milk and vanilla in a bowl mixing until creamy.
- Whisk together flour, oats baking soda, salt and cinnamon. Add to wet ingredients and mix well.
- Stir in toffee bits, chocolate & butterscotch chips and almonds.
- Drop by rounded teaspoonfuls onto parchment lined baking sheets leaving room in between the cookies.
- Bake 8 minutes rotating pans half way through. Cool slightly in pan before removing to rack to let cool completely.