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Wednesday, November 21, 2012

White Chocolate Butterscotch Cookies

My husband does not care for chocolate chip cookies. Do I dare say he actually might hate them! Yes, hate is a strong word but I do believe it is not a far stretch from the truth. It isn't that simple though. He actually likes the cookie, just not the chip! This works out rather well for us. You see, I like chocolate chip cookies but love the cookie. Growing up I'd ask my mom to make one or two chocolate chip cookies without the chips! Sometimes I make chocolate chip cookies but most of the time I make white chocolate chip and butterscotch chip cookies. The cookies have always been pretty good but have gotten exceptionally better after my attempt (and success) of finding the best chocolate chip cookie recipe on Pinterest. 

Barely Adapted from Apple Day

3/4 c. salted butter, softened (originally calls for unsalted but I love the salty sweet flavor the salted provides)
3/4 c. brown sugar 
1/4 c. granulated sugar 
1 egg 
2 tsp. vanilla extract 
2 c. all purpose flour 
2 tsp. cornstarch 
1 tsp. baking soda 
1/2 tsp. salt 
1/2 c. butterscotch chips
1/2 c. white chocolate Ghirardelli chips 

1.  Preheat oven to 350 degrees F.

2.  In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in.

3.  Mix in flour, cornstarch, baking soda and salt. Stir in chips.

4.  Using a standard-sized cookie scoop or tablespoon, drop dough onto a prepared baking sheet.  Bake for 8-10 minutes, until barely golden brown around the edges.  (The tops will not brown, but do NOT cook longer than ten minutes.) Cookies will come out of the oven looking not finished but they will settle with time on the cooling rake. 

5.  Let cool, on the sheet, on a wire rack for five minutes.  Remove from baking sheet and let cool completely.  Makes approximately 2 dozen. 

We've shared these cookies with a number of people and always receive rave reviews! Hope you like them too! 

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