What’s the best smell in the world? Cookies baking in your oven, of course! These bakery style cookies are buttery, soft on the inside, and have just the right amount of saltiness to keep your sweet tooth in check. If you’re so lucky to get a bite with butterscotch and chocolate, it tastes like the topping on scotcheroos – yes, these cookies are pretty much everything you want a cookie to be.
If you’re still in a turkey coma like I am, the last thing you want to do is think about food, but it’s only 4 1/2 weeks until Christmas! I’m sure you’re already procrastinating about gift buying and present wrapping (raising my hand very high), so check one thing off your list and make some cookies to freeze to gift later. I’ve tried many different cookie recipes over the years, and when I found this one I honestly stopped searching for others. I tweaked the original recipe a bit because 1) I like a little bit more salt in my cookies and 2) holiday cookies need a little bit more flair, thus the addition of butterscotch chips. Also, this recipe consistently makes 40-45 cookies! Yes, almost 4 dozen! Great neighbor gifts, teacher gifts, thank the mailman gifts, or cookie swap additions.
|Prep Time||15 minutes|
|Cook Time||12-15 minutes|
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 2 sticks salted butter room temperature
- 1/2 cup sugar
- 1 1/4 cups brown sugar
- 2 eggs room temperature
- 2 tsp vanilla extract
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup butterscotch chips
- Preheat oven to 350 degrees and line baking sheets with parchment paper.
- In a medium bowl, stir together flour, baking soda, and salt. Set aside.
- With mixer, cream butter (at room temperature) with white and brown sugars until fluffy.
- Add eggs and vanilla to butter mixture and mix for 1-2 minutes on low.
- Gradually mix flour mixture into butter/egg mixture until all is combined.
- Mix in chocolate chips and butterscotch chips.
- Place tablespoon size balls of cookie dough (or use a standard cookie scoop) onto cookie sheet.
- Bake for 12-15 minutes (mine are almost always done by 12-13 minutes) until just tan around the edges. The middle will be soft but that's okay. Let cool on cookie sheet for 5-10 minutes then transfer to cooling rack or counter.
If you like your cookies less salty, you can use unsalted butter.
Keep an eye on your cookies the last 2-3 minutes, you don't want them overdone!