Ingredients
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1 cup unsalted butter, room temperature
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1 cup sugar
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1 cup firmly packed light brown sugar
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2 large eggs
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1 teaspoon vanilla extract
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1/2 teaspoon almond extract
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1/4 teaspoon nutmeg, fresh grated
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1 1/2 cups flour
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1 teaspoon baking soda
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1 teaspoon salt
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2 cups rolled oats, uncooked
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1 1/2 cups butterscotch chips
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1 1/2 cups crisp rice cereal (Rice Krispies)
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2/3 cup chocolate-covered english toffee bar, crushed into small pieces (3 Skor Bars)
Instructions
- 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.