Butterscotch Chocolate Chunk Cookies

Helga Glaesel de BlandingSeptember 23, 2011

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

It was friday afternoon, and we were just sitting around so I decided to bake some cookies to get Kristen busy (that’s her). She’s really gotten into it lately, so of course, I want to encourage her. I wanted something quick, that she could help me mix, so I looked for a dropped cookie recipe and found this one at the Baking Bites site. Kitty brought me some butterscotch chips from the US, but I hadn’t browsed for recipes to use them until now. If you can’t get your hands on these, you can substitue them for white chocolate chips, or almonds, crushed macadamia nuts, raisins, whatever you want!

The recipe calls for chocolate chips, so if you have them… by all means, use them. I didn’t have any, so I used my baking chocolate brick. I cut out chunks using a large knife. (be careful!)

I highly recommend this recipe, you can use it as your base for any chocolate chip, or chocolate-nut cookie. It’s easy to make and a great way to entertain a bored kid.

Helga

Butterscotch & Chocolate Chunk Cookies

Recipe from Baking Bites
Makes about 3 dozen cookies

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 ¼ cups brown sugar
2 tablespoons vanilla extract
2 large eggs
¾ cup butterscotch chips
¾ cup chocolate chips (or chocolate chunks)

Procedure:

Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in vanilla extract, then add the eggs one at a time.
Mix in flour mixture and stir in the butterscotch and chocolate chips (or chunks).
Bake for 10-13 minutes, until browned at edges (centers will be paler). Cool on pans for several minutes, then transfer to a wire rack to cool completely.