Tuesday, July 19, 2011

Butterscotch and Chocolate Chip Cookies with Almond Slices


  • 2 1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 3/4 cup white sugar
  • 3/4 cup packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 1 to 1 1/2 cups semisweet chocolate chips (add as much as you want. I like a to add a lot)
  • 1 cup of butterscotch chips
  • 1 cup of sliced almonds (optional or add any nut you prefer)

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Sift together the flour, baking soda and salt, set aside. 
  3. In a medium bowl, cream the shortening with the brown sugar and white sugar. Stir in the eggs,vanilla extract and milk. 
  4. Then mix in the sifted dry ingredients. 
  5. Finally, stir in the chocolate chips, butterscotch chips, and almond chips,
  6. Drop cookie dough from a spoon in golf ball sized portions onto a cookie sheet sprayed with non-stick cooking spray. I recommend to bake the cookies for 9 mins the preheated oven because I prefer soft, gooey cookies. Otherwise, you can cook a few minutes longer for crunchier a cookie. Allow cookies to cool for a couple of minutes on the baking sheets before removing to cool completely on wire racks or on a plate. Either works. 


This recipe will make about two dozen cookies. I usually cut the recipe in half. The cookies are best to eat once room temperature. Enjoy! :) 

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