Butterscotch Chocolate Chip Cookies

We were craving some cookies so I started looking on the web for some recipe ideas. I found this recipe from Martha Stewart and decided to give it a try. I was concerned when I finished making the batter because it seemed very thin to me, but I went ahead and put the dough on the cookie sheet and popped them in the oven. When I pulled my baking sheet out of the oven it was ONE large square cookie. Buttery, thin and tasty, but ONE cookie. I cut it into squares and decided to try again. This time I added a bit more flour (about 1/4 cup) to thicken it up and then spooned VERY small amounts of dough onto the cookie sheet. They came out very thin, buttery and tasty. I really liked the butterscotch and chocolate combination.

  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/4 tsp of salt
  • 2 1/2 sticks of butter, room temperature
  • 1 cup sugar
  • 3/4 cup of brown sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.

Drop tablespoons of batter onto prepared baking sheets, two inches apart.

Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly.
Repeat until all batter has been used. Serve with a glass of ice cold milk and enjoy.

Click here for a printable version of this recipe

  Pin It

Leave a Comment