chocolate butterscotch chip cookies

These cookies are like crack.

These cookies, once baked, are impossible to eat individually. You can try, and I’m sure it would be a valiant effort, but you will fail. You will go back for “just one more” so many times, you’ll lose count. I love a good chocolate chip cookie as much as the next girl, but this butterscotch… I may never make regular chocolate chip cookies again. I’ve seen the light; I’ve converted; I’ve been shown the way. The yellow brick road is actually made of butterscotch.

I can think of a million reasons to make these cookies. I made them to thank someone who watched my cats when I was out of town. I took a dozen or so with me that weekend, and my mother, sister, and I demolished them in an evening of homemade pizza, cupcakes, and queso. I still had some left when I got home, so I finished the rest with as much self-control as I could muster while I hosted my own one-woman Sex and the City marathon. You can make them for an office party, a picnic, a birthday gift, a night in with the girls, or when you’re feeling the teeniest bit gluttonous.

Chocolate Butterscotch Chip Cookies
Adapted from Martha Stewart
Makes bout 4 dozen cookies; serves 1-48.

You will need:
2 c. flour
1 tsp. baking soda
1/4 tsp. salt
1 1/4 c. (2 1/2 sticks) butter, softened
1 c. sugar
3/4 c. brown sugar (Martha uses dark, all I had was light. Use what you have.)
2 eggs
1 c. butterscotch chips
1 c. semisweet chocolate chips

Preheat oven to 350.

Whisk flour, baking soda, and salt in a medium bowl and set aside.

In a large bowl, use a hand mixer to cream butter with both sugars until pale yellow and fluffy, about 3 minutes. Add eggs one at a time, and vanilla, beating well after each addition.  Add the flour mixture and beat until combined.

Stir in chips. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, about 2″ apart. Bake in batches until golden brown, about 12 minutes. Watch carefully, and remove from oven just before they look done. Let them set for a minute on the cookie sheet, then remove to cool on a wire rack. In my experience, they keep for five days in an airtight container.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s