Butterscotch Cookies

Cory actually picked out this recipe and did a lot of the work. I directed him, though and cleaned up after so I feel justified in posting it. These cookies were super tasty.

I had a little trouble finding a butterscotch chip cookie that didn't use oatmeal. Apparently that is a popular combination, but we didn't have oatmeal and didn't want to go back to the store. The batter itself was butterscotch-y and very tasty. That was the other important roll I played in their production: chief taste tester.

Butterscoth Cookies

2 1/2 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, room temperature
1 cup light brown sugar, firmly packed
2 large eggs

1 1/2 teaspoons vanilla extract

1 cup chocolate chips

1 cup butterscotch chips

1. Mix together the flour, baking soda, and salt. Set aside. 

2. Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract.

3. Stir flour mixture into the creamed mixture. Fold in butterscotch chips and chocolate chips.

4. Shape dough into 1-inch balls, using about 1 tbsp of dough. Place balls about 2 inches apart on greased baking sheets. Flatten each cookie slightly.

5. Bake in a 350 degree F for about 10 to 15 minutes, or until lightly browned. Cool in pan for a minute then move to rack to cool completely.

Recipe from About.com

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