Regardless of how consistently gorgeous the weather was all throughout last week, we started getting warning for “storm & hail” on Friday night. We ended up getting a cloudy Saturday and I even had to put on my little spring coat when we went for our grocery run. In the up side, however, we thought that this was a perfect baking weather.
Red has been asking for some kind of cookies, plus we’re heading to a friend’s house for dinner. So we decided that we would try making these chocolate butterscotch chip cookies that I saw from an old Martha Stewart magazine.
We really enjoyed this recipe, but they turned out a little bit thinner than what I would normally like my chocolate chip cookies be. And the amount of butter can also be cut down. But the cookies in overall have great flavor from the combination of chocolate chip and butterscotch chips.
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/4 cups (2 1/2 sticks) butter, room temperature
- 1 cup sugar
- 3/4 cup dark brown sugar
- 2 large eggs
- 1 teaspoon pure 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.