Butterscotch Chocolate Chip Cookies

There’s no cookie more iconic than chocolate chip!  And I’ve had an awesome variety of big, small, crispy, chewy and more that have all been fantastic.  This recipe though is a little twist on your favorite.  With a chewy consistency and the addition of butterscotch chips, they’re a great take on the American classic.  If you can pull yourself away from your go-to family recipe, give these a try this holiday season – or any time of year for that matter…

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BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Ingredients

  • 1 Cup Butter-Flavored Shortening
  • 2 Cups All-Purpose Flour
  • 1 Cup Sugar
  • 1/2 Cup Packed Light Brown Sugar
  • 2 Eggs
  • 1 Tsp. Baking Soda
  • 1 Tsp. Salt
  • 2 Tsp. Vanilla
  • 6 Ounces Semi-sweet Chocolate Chips
  • 6 Ounces Butterscotch Chips

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Instructions

  • Preheat oven to 375 degrees.
  • In a large mixing bowl, beat together shortening, eggs, sugar, brown sugar and vanilla until light and fluffy.
  • In a small bowl, mix together flour, baking soda and salt.
  • Add dry ingredients to wet and mix well.
  • Using a spoon, fold in both types of chips until evenly distributed.
  • Use a 1-inch cookie scoop or drop by spoonful onto a parchment-lined cookie sheet about 2 inches apart.  Bake 8-10 minutes until edges are golden brown.
  • Remove from oven and place on a cooling rack.  Store in an airtight container.

Even if you’re not a huge butterscotch fan you’re going to love these cookies.  And maybe, just maybe, they might become your new family favorite.  Get a glass of ice cold milk and belly up to the kitchen table for a few.  Dig in!