Butterscotch, Toffee and Chocolate Chip Cookies

This is one of the most amazing flavor combinations I have tasted in a cookie. I already love butterscotch, but throw in some toffee and milk chocolate chips, and whoa, deliciousness. These cookies are easy to make, and easy to eat. Now that school's out, gather the little ones you love and enjoy time together baking!

In the bowl of a stand mixer, cream butter and sugars

together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

Slowly add the flour,

salt, baking soda, and baking powder to the creamed mixture. Mix until flour is just combined. Stir in the chocolate chips,

butterscotch chips,

and toffee bits.

Drop about 2 tablespoons of dough onto a parchment paper-lined or silpat-lined baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes.

Transfer cookies to a wire cooling rack and cool completely.

Pour a tall glass of milk and enjoy!

One year ago: Snickers Cheesecake Bars
Two years ago: Strawberry Frozen Yogurt
Three years ago: Creamy Avocado and Shrimp Wontons
Four years ago: Buckeye Brownies
Five years ago: Italian Sausage and Bow Ties

Find more deliciousness at Full Plate Thursday, Showcase your Talent.

Butterscotch, Toffee and Chocolate Chip Cookies

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 1/2 tsp. baking powder
1/2 cup butter, softened
1/2 cup shortening
1/2 cup sugar
1 1/2 cup brown sugar
2 eggs
2 tsp. vanilla extract
1 cup milk chocolate chips
3/4 cup butterscotch chips
3/4 cup Heath Toffee Bits

In a large bowl, whisk together flour, sea 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 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

Slowly add the flour mixture to the creamed mixture. Mix until flour is just combined. Stir in the chocolate chips, butterscotch chips, and toffee bits.

Drop about 2 tablespoons of dough onto a parchment paper-lined or silpat-lined baking sheet, placing the cookies 2-inches apart. Bake at 350 for 12 minutes or until the edges are slightly golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.

Recipe Source: Adapted from Two Peas