Having a baby makes you re-think the way you approach your every day tasks. You master the art of taking 5-minute showers, you get more accomplished during a 2 hour nap than you did during 4 day weekends, and you become skilled at typing with one hand while juggling a crying baby in the other. So when I wanted dessert I had to think of something that I could make with the ingredients I already had. These cookies are quick, easy, and delicious! Here is what you need:
Now butterscotch chips are not always available in Jordan, so you have to look in the major supermarkets. When I found these I grabbed 3 bags to stock up because I knew they would be disappearing soon. Don’t worry if you can’t find them, this recipe still makes a great chocolate chip cookie, just omit the butterscotch chips and double the semi-sweet.
The cookies are best enjoyed fresh out of the oven, they have crispy edges and chewy centers. If you have any left the next day, you can blast them in the microwave for 15 seconds to get a warm gooey cookie.
1 stick unsalted softened butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips
1 cup chocolate chips
- Preheat oven to 180 degrees C. and line a large baking sheet with nonstick paper.
- Place butter and sugars into a large bowl, mix until well combined, about 2 minutes. Add egg and vanilla, mixing until well combined.
- Add flour, baking soda and salt to bowl, mix just until incorporated then add butterscotch and chocolate chips mixing until just combined. Scoop heaped tablespoons of dough onto prepared cookie sheet, leaving space between then. Bake for 13-15 minutes or until nice and golden brown but still semi-soft in center. Remove and let cool on baking sheet for 5 minutes before transferring to cooling rack.