Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
Best White Chocolate Butterscotch Cookies
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- #54208
serves/makes:
ready in:
30-60 minutes
30-60 minutes
3 reviews
ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup unsalted butter, softened
1 1/2 cup packed dark brown sugar
2 eggs
1 tablespoon light molasses
2 teaspoons vanilla extract
1 cup toasted, chopped pecans
3/4 cup butterscotch chips
3/4 cup white chocolate chips
directions
Preheat the oven to 300 degrees F.
Mix the flour, baking soda, and salt in a bowl.
In a large mixing bowl, cream together the butter and sugar with an electric mixer on medium speed. With the mixer running, add the eggs, molasses, and vanilla. Mix well, scraping down the sides as needed.
With the mixer running, slowly add the flour mixture. Mix on low speed for 2 minutes.
Stir in the pecans, butterscotch chips, and white chocolate chips by hand.
Drop the cookie dough by heaping tablespoons onto an ungreased baking sheet about 2-inches apart. Place in the oven and bake at 300 degrees F for 18 minutes or until done.
Remove the baking sheet from the oven and let the cookies cool for 2 minutes. Transfer the cookies to wire racks to cool completely. Store the cookies in an airtight container.
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
October 8, 2013
GREAT COOKIES!!!!
July 17, 2013
Good soft, chewy cookies and the combo of butterscotch and white chips was quite good.
September 28, 2009
The cookies are chewy and tender. The combination of butterscotch and white chocolate is perfect! Make sure to use good quality chips - the flavor is very apparent an using a cheap brand will definitely show. Because the recipe uses dark brown sugar and molasses, the cookie itself is a lovely, dark golden brown. If you don't like nuts, you can omit them (either just omit or replace with additional chips). The cookies spread quite a bit when baking so make sure to keep them small and spaced apart as directed. 18 minutes at 300F was perfect for us. Let cool on the cookie sheet for 2-4 minutes before transferring to wire racks to cool completely.