Oatmeal Butterscotch Toffee-Crisp Cookies - cooking recipe

Ingredients

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

Preparation

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\u00b0 for 12 minutes.
Gently slide the cookies off of the parchment paper onto wire racks to cool.