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!

Ingredients

• 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

 

Preparation

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.