Monday, October 10, 2011

Butterscotch Bliss Cookies

This week's cookies are a re-vamping of my very first entry. This time I used butterscotch chips in place of peanut butter chips.

The best part about these cookies is how soft and chewy they are, even days after baking them.

Butterscotch Bliss Cookies


1 cup melted butter (2 sticks)
1 ½ cups white sugar
¾ cup brown sugar
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla
2 eggs (beaten)
2 ½ cups flour
¾ cups chocolate chips
¾ cups butterscotch chips
2 cups coconut

Preheat oven to 350 degrees.

Melt the butter in a large microwave-safe bowl.

Then mix in the white sugar and the brown sugar. Add the salt, baking soda, and vanilla. Mix well.

In a small bowl, beat the two eggs. Add the beaten eggs to the mixture in the large bowl and stir thoroughly.

Add about half of the flour and incorporate it into the dough. Then add the chocolate chips, butterscotch chips, and coconut. Stir until the chips are evenly distributed.

Finally add the remainder of the flour and mix well. Drops by teaspoonfuls onto a greased cookie sheet.

Bake cookies at 350 degrees for 10-12 minutes. To make sure your cookies remain moist, remove them before they start to really brown.

Cool cookies for two minutes before transferring from cookie sheet to cooling rack.

Yields about 5 dozen cookies.

No comments:

Post a Comment