Monday, November 28, 2011

RECIPE: Butterscotch & Chocolate Chip Cookies

Today I decided to bake some cookies. I usually bake my favorite chocolate chip cookies, but I had some butterscotch chips in my cupboard, so I added them to the recipe. I used the chocolate chip cookie recipe from the Martha Stewart Cookie Book. The cookies turned out delicious! I cut the amount of chocolate chips in half and substituted the butterscotch chips. I will be making these from now on. I hope you enjoy the recipe!


  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 cup packed light-brown sugar
  • 1 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 2 large eggs
  • 1 cup semisweet and/or milk chocolate chips
  • 1 cup butterscotch chips



Preheat oven to 350 degrees. In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. Add flour mixture; mix until just combined. Stir in the chocolate chips.

Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper. Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.

Makes about 3 dozen.


Rachel said...

I am guessing the butterscotch only ramped up the yum factor on this cookie.

S.V. said...

butterscotch and chocolate chip sound pretty fantastic!

Uae Gold Rate said...

Great cookies they are. I must try these by making these my self.

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