Butterscotch Toffee Cookies

These cookies are buttery, crispy, soft in the middle, and just plain yummy!   I love a good cookie with butterscotch chips and with the added bits of toffee in these, I was in heaven.  I made large cookies and got about 2.5 dozen (baked for 14-16 minutes).  I'm sure if you made average size you would get close to 4 dozen yummy cookie goodness to share!

Enjoy!

Butterscotch Toffee Cookies

4.5 Cups Flour
1 Tsp Salt
1 Tsp Baking Soda
1 Tsp Cream of Tarter
1 Cup Butter, softened (do NOT substitute)
1 Cup Brown Sugar, packed
1 Cup Granulated Sugar
1 Cup Oil
1 Tsp Milk
2 Tsp Vanilla
1 Egg
1 - 12 oz Pkg Butterscotch Chips
1 Cup Toffee Pieces

Preheat oven to 350 degrees.  In large bowl, sift together (or us my trick: mix with a whisk) flour, salt, baking soda, and cream of tarter then set aside.  Next, cream together butter and sugars with mixer until fluffy.  Slowly add in oil, milk, vanilla, and egg - mix until well combined.  Add in reserved flour mixture a little at a time.  Stir in chips and toffee pieces.  Drop by tablespoonfuls, flattening the dough with the back of scoop/spoon (these will not spread much).  Bake for 8-10 minutes, edges will just be starting to brown - let sit on pan for 5 minutes before transferring to wire rack to finish cooling.

Chicken & Rice {Hotdish}

I have been making this hotdish for a looong time.  In fact, I first got the recipe from a family I babysat for when I was 14. With a busy family, this is really easy to put together - I bet even your babysitter could do it! :)

Enjoy!

Chicken & Rice Hotdish

1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Cup Chicken Broth (1 Cup Hot Water + 3 Bullion Cubes)
1 Cup Milk
3 Cups Instant Rice (such as Minute Rice
3 Chicken Breasts, cut-up
1 Bag Frozen Sliced Carrots

Preheat oven to 350 degrees.  Mix all ingredients in 9x13 glass pan (yay for no extra dirty bowls!) and bake for 60-75 minutes until nice and bubbly.