Instructions

• Cut the cold butter into small pieces and place in the bowl of an electric mixer. Beat the butter until light and creamy.
• Add the brown sugar and granulated sugar to the butter and beat until the mixture is light and fluffy.
• Add the eggs one at a time, beating after each addition until incorporated. Add the vanilla extract and mix until combined.
• In a separate bowl, combine the all-purpose flour, bread flour, quick-cook/instant oats, baking powder, baking soda, and salt. Stir to combine.
• Gradually add the dry ingredients to the wet ingredients and stir or beat on low until just combined. Do not over-mix.
• Fold in the chocolate chips, butterscotch chips, and Butterfinger Bits until evenly distributed.
• Use a large cookie scoop or ice cream scoop to portion dough onto a baking sheet lined with silicone or parchment. These dough balls can be placed close together on this sheet because it will go into the freezer.
• Freeze the cookie dough on the baking sheet for 1 hour.
• When ready to bake, preheat the oven to 375°F and place an oven rack in the center position.
• Remove six frozen dough balls and place them on a separate baking sheet lined with silicone or parchment, spacing them about 2 inches apart.
• Bake the cookies for 15–18 minutes, or until the edges begin to turn golden brown.
• Remove the baking sheet from the oven and place it on a wire rack to cool. Allow the cookies to cool completely on the rack before removing from the sheet.
• Repeat steps 10–12 with the remaining frozen dough balls. Store cooled cookies in an airtight container.