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Chewy Good Butterscotch Chocolate Chip Cookies

These chewy, delightful cookies are sure to appeal to all you butterscotch and chocolate lovers out there!
But hey, even if you aren’t a fan of butterscotch, sub out the chips for white chocolate, Craisins, nuts, caramel chips, whatever your heart desires.  The texture is soft, and with something this chalk-full of goodness, the end result is a melt-in-your-mouth, finger-licking good treat!
No matter what the add-ins, the dough creates the perfect cookie!

 

Don’t skimp on the chips! No one wants a cookie that got shorted on precious ingredients.  But maybe I’m just speaking for myself. 🙂

I just looked up a statistic that I’ve wondered about for a really long time (don’t judge, I admit that I’m a sugar-obsessed nerd), and take it for what it’s worth because you can’t believe everything you read online.  But apparently (according to Ask.com) Americans consume approximately 2 billion cookies per year.  That’s the equivalent of each individual eating around 300 cookies each!  How many of those are chocolate chip, I don’t know, but I’d bet it’s a large percentage.
I’d guess that my family ups that average by a bit, judging by how many cookies we eat around these parts.  I’m not ashamed, though.  I’m proud to contribute to such a worthy cause. 🙂
{CHEWY GOOD 
BUTTERSCOTCH 
CHOCOLATE CHIP COOKIES}
Recipe adapted from Mel’s Kitchen Cafe
 
1 c. (2 sticks) salted butter, softened
1 c. packed light brown sugar
3/4 c. granulated sugar
2 tsp. vanilla extract
2 large eggs
3 cups all-purpose flour
Scant 1/2 tsp. salt
1 tsp. baking soda
1 c. butterscotch chips
3/4 c. chocolate chips

In the bowl of an electric mixer, cream together butter, sugars, vanilla and eggs until well-combined.  In a separate bowl, stir together flour, salt and baking soda.  Add to wet mixture and mix until just combined.  Stir in chips.  Roll into walnut-sized balls and place on a cookie sheet.  Bake at 350 degrees Fahrenheit for 8-11 minutes.  Be careful not to over-bake!  Let sit on cookie sheet for 5 minutes, then remove to a cooling rack.**Tip:  To keep cookies fresh and soft longer, store them in a Ziploc bag with a crust of bread.  It works like magic!

 

Now grab a glass of cold milk to chase them down, or if you’re a cookie dunker, go to town!

Enjoy!

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For more delectable cookies, be sure to check out:

Watermelon Slice Cookies

White Chocolate Macadamia Cookie Bites

Chewy Brownie Cookies

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Comments

  3. Butterscotch chips are my all time favorite, I wish I baked with them more! I think I will make these cookies tomorrow for a house warming party we are invited to, they look delicious! Pinned :)

  9. LOVE this, Christine! What a gorgeous cookie... and what a fun way to incorporate butterscotch into it. I've been a butterscotch fan ever since I was a kid, and I'm drooling over these now!

    Thanks for sharing this in last week's That's Fresh Friday link-up! This was one of my favorites, so I'm sharing it at my blog tonight! Thanks, again, and happy cooking to you!

  10. These cookies look like something my whole family will love. That bread crust tip works really well - my mom told me about it a couple of years ago. I have been trying to remember to do it so the cookies don't get so hard but I forget sometimes.

  12. Christine, I really can't believe how yummy these are. I won't tell you how many I ate today. Thanks for the awesome recipe!

    • Ha ha! Love it, Lindsay! Keep right on commenting. :) These are the last thing I made in the final hours before my kitchen was torn apart for the remodel. They're so good!
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