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.
Butterscotch Chocolate Chip Cookies:
- 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 the oven to 350 degrees. Line two baking sheets with parchment paper, and set them 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.