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Butterscotch Chocolate Chip Cookies

January 19, 2011

This week I love that I’m starting to feel…normal again. And although the sweet tooth is still not quite back, it’s coming. One day I absolutely crave sugar, the next three or four days I can’t even touch it. But at least it’s better than not craving it all. My love for chocolate is slowly coming back too. Hooray!!

Since my love of chocolate is slowly coming back, I’m celebrating by sharing this recipe for butterscotch chocolate chip cookies. Made with butterscotch chips and chocolate chips, it’s the perfect cookie combination. P.S. Use Guittard butterscotch chips. They melt wonderfully and aren’t waxy like other butterscotch chips. And they taste like butterscotch chips!



  • 2 1/4 cups unbleached all purpose flour
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 1 cup butter, softened
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 eggs
  • 1 cup butterscotch chips
  • 1 cup semisweet chocolate chips


In a medium sized bowl, mix together flour, salt, and baking soda. Set aside for later use. In a large mixing bowl on medium high speed, cream the sugars and butter until light and fluffy. Turn the mixer speed down to low and slowly add the flour mixture in. Continue mixing until well incorporated. Turn mixer off and fold in the chocolate and butterscotch chips.

Drop dough by rounded spoonfuls onto a cookie sheet. Bake cookies at 375 degrees for 8-10 minutes.

Remove cookies from oven, allow to cool for several minutes before moving to cooling rack.

Nutrition Facts: (Per cookie) Calories: 97, Fat: 5g, Saturated Fat 3g, Carbohydrates: 12.5g, Sugars: 9g

One Comment leave one →
  1. January 20, 2011 12:55 am

    I’ll have to save this one for sure!

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