Sumptuous Butterscotch Chocolate Chip Cookies

Few things are as cheery and familiar as a chocolate chip cookie. This recipe takes an old favorite and changes it up, adding depth of flavor and a softer texture.




2½ Cups All Purpose Flour 1 Tsp. Baking Soda ½ Cup Granulated (white) Sugar 1 Cup Firmly Packed Light Brown Sugar ½ Tbsp. Cinnamon (or cinnamon to taste) 1 Tsp. Salt (or salt to taste) 2 Eggs 1½ sticks European-style Unsalted Butter (room temperature) 3 Tsp. Vanilla Extract 6 Oz. Milk chocolate chips 6 Oz. Butterscotch chips

Nutritional information

No nutrition information available


Preheat an oven to 350°F. Spray a cookie sheet with nonstick unflavored organic spray. Sift together dry ingredients. Set aside. In a Cuisinart mixer, beat the butter on medium-low speed until smooth and light yellow, about 30 seconds. Add the sugars. Increase the speed to medium and beat for 1 minute, until slightly fluffy. Add the eggs one at a time, beating well after each addition, then beat in the vanilla. Reduce the speed to low; gradually add the flour mixture and beat until it's combined (but don't over mix). Using a rubber spatula, fold in the chocolate and butterscotch chips. Drop the dough by rounded tablespoonfuls onto the prepared pan, spacing the cookies about 2 inches apart. Bake until light golden brown for approximately 9 minutes. Let them cool on the baking sheet for about 30 seconds to 1 minute before transferring them to the cooling rack.