Ingredients:
4 cups Flour
1 cup Rolled Oats
2 tsp Baking Soda
1 tsp Salt
1 cup Butter
4 cups packed Light Brown Sugar
4 Eggs
2 Tbs Vanilla Extract
1 cup Butterscotch Baking Chips
½ cup Shredded Unsweetened Coconut
½ cup Dried Cranberries
1 cup HEATH Milk Chocolate English Toffee Baking Bits
1 cup Semi-Sweet Chocolate Chips
1 cup White Chocolate Chips
Sea Salt Flakes, for garnish
Directions:
In a mixing bowl beat the butter and brown sugar together until it is light and fluffy. Then add in the baking soda, salt, eggs, and vanilla extract, beat until smooth. Gradually add the rolled oats and flour to the sugar mixture and stir until the batter turns into dough. With the mixer on high, add in the butterscotch baking chips, shredded coconut, dried cranberries, HEATH Milk Chocolate English Toffee Baking Bits, Semi-Sweet Chocolate Chips, and White Chocolate Chips, mix until they are throughout the entire batter.
Place the bowl of cookie dough in the refrigerator for an hour. Preheat the oven to 350°F. Spray the cookie sheets with baking or cooking spray.
Drop spoonsful of dough on to the cookie sheet. Sprinkle each cookie ball with sea salt flakes.
Bake 10-11 minutes until they start to golden on top. Place the baking sheet on a cooling rack and allow the cookies to rest for a minute before removing them from the baking sheet.
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