These cookies are a delightful twist on the classic oatmeal cookie, featuring butterscotch chips and a hint of toffee for a rich and chewy treat.
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Using parchment paper prevents the cookies from sticking and makes cleanup easier.
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
Ensure the butter is at room temperature for easier mixing.
Beat in the egg and vanilla extract until well combined.
Scrape down the sides of the bowl to ensure everything is evenly mixed.
In a separate bowl, whisk together the flour, baking soda, salt, and nutmeg.
Sifting the dry ingredients can help prevent lumps.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Avoid overmixing to keep the cookies tender.
Fold in the oats, butterscotch chips, and toffee bits.
Gently fold to evenly distribute the mix-ins without overworking the dough.
Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Using a cookie scoop ensures uniform cookie sizes.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Rotate the baking sheet halfway through for even baking.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Cooling on the sheet helps the cookies set before moving them.
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