Butterscotch, Chocolate Chips, Toffee

Funky combination right? I promise it works!  

I'm working hard to get my cookie weight up and this one will definitely get added to the rotation.  I sprinkled the cookies with sea salt immediately after removing them from the oven to balance out some of the sweetness but that's optional.

Butterscotch Chocolate Chip and Toffee Cookies

Adapted from: http://www.twopeasandtheirpod.com/butterscotch-toffee-chocolate-chip-cookies/

What you need:

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 1/2 teaspoons baking powder
• 1 cup unsalted room temperature butter
• 1/2 cup granulated sugar
• 1 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 3/4 cup butterscotch chips
• 3/4 cup toffee bits
• Sea Salt, for sprinkling on cookies, optional

What to do:

• Preheat oven to 350 degrees F. Lightly spray a large baking sheet with non-stick spray. Set aside.
• In a large bowl, whisk together flour, salt, baking soda, and baking powder. Set aside.
• In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 7 minutes.
• Add the eggs and vanilla extract. Beat for an additional 2 minutes.
• Slowly add the dry ingredients to the wet ingredients. Mix until flour is just combined. 
• Stir in the chocolate chips, butterscotch chips, and toffee bits.
• Drop about 2 tablespoons of dough onto prepared baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown. 
• Remove from oven and sprinkle with sea salt if using.
• Allow the cookies to cool on the baking sheet for a couple of minutes before transferring to a wire rack to cool completely.

*Note: You will get about 3 dozen cookies out of this batch of dough.  I froze the baked and cooled cookies for a week.  Just set the cookies out and allow them to come to room temperature before eating...though they were delicious frozen.