chocolate & butterscotch chip cookies

Chris thought it was wierd, at first to put the two flavors together, but they quickly became his favorite and he asks for these more often than just regular chocolate chippers.

2/3 cup shortening ( I use Butter Flavor Crisco)

2/3 cup unsalted butter

1 cup granulated sugar

1 cup light brown sugar (Bob’s Red Mill Yellow “C” for us:)

1 egg + 1 egg yolk

2 teaspoons real vanilla

1 teaspoon baking soda

1 teaspoon salt

1 cup EACH chocolate and butterscotch chips

3 cups floor (unbleached Bob’s Red Mill for us 🙂

optional # 1 is to add 1 cup chopped nuts (I prefer toasted, slivered almonds)

optional # 2 is to substitue 3 tablespoons Bob’s Red Mill whole wheat pastry flour in the bottom of each cup before measuring the rest of the unbleached flour on top of it. This is a good way to add nutrition and flavor without the heaviness that using all whole wheat seems to have.

Mix shortening, butter, eggs and sugars.

Add vanilla, soda and salt. Mix together

Stir in both chips and nuts, if desired.

Stir in 1 cup of flour at a time until just blended together.

Bake at 350 for 8 to 10 minutes

The Really Hot Day optional # 3 roll the dough out about 1/2 inch flat between 2 sheets of wax paper and place in the freezer.

After freezing, cut into 1″ by 1″ squares. Line a gallon ziploc bag with one of the wax paper sheets, toss the squares back inside to return to the freezer. Bake one batch at a time. Or eat frozen dough balls 🙂

One response to “chocolate & butterscotch chip cookies

  1. SIs

    I will personally attest to the YUMMIness of these cookies! 😀 Thanks for sharing!

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