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| Not as well-rounded as Betty, but a good 'un |
Since I've already shared my favorite chocolate chip cookie recipes, I thought I'd share another favorite in honor of the week. I discovered this one in my trusty Pillsbury Complete Book of Baking when I was trying to find a good way to use up a stray bag of butterscotch chips without resorting to "oatmeal scotchies." Even though I'm not a fan of butterscotch chips, the recipe was surprisingly good, and these cookies will appear occasionally when I'm in a mood to bake something different. And I have been known to mix half chocolate and half butterscotch chips in this recipe, with good results.
Butterscotch Chip Peanut Butter Cookies
Ingredients:
1/2 cup sugar
1/2 cup packed brown sugar
1/4 cup margarine or butter, softened (I use butter)
1/2 cup chunky peanut butter (smooth works okay too)
1 teaspoon vanilla
1 egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butterscotch chips (or half butterscotch, half semi-sweet chocolate)
Directions:
Heat oven to 375. In large bowl, combine sugars, butter and peanut butter. Cream at low speed until light and fluffy. Add vanilla and egg; blend well. Stir in flour, baking soda and salt, mix well but don't over-mix. Stir in chips. Spoon onto cookie sheets, roughly 1-inch balls, roughly two inches apart. Slightly flatten with a fork if desired (I don't, but you can :-)
Bake at 375 for 6-10 minutes or until golden brown. Remove from cookie sheets and cool completely. Makes 4-5 dozen. These hold up well for a day or two, if they last that long.
Happy baking!
