I have been in a cookie mood lately. I just don’t think there is any thing wrong with wanting a freshly baked cookie to go with my lunch or after dinner snack and I blame my mother for that…she spoiled me rotten! This cookie sounded heavenly to me and I was quite surprised to see that butterscotch chips aren’t even listed as an ingredient. I was tempted to add some in, but then my curiosity got the best of me and I had to try it without first. The brown sugar really takes on the flavor of butterscotch and even though I could have added the butterscotch chips to bring in even more flavor they were quite good without. I’m so happy to have cookies in my life!!
White Chocolate-Butterscotch Cookies
Printer Friendly Version1 3/4 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
3/4 cup vegetable shortening, room temperature
1 1/4 cups packed dark brown sugar
1 large egg
1 tablespoon pure vanilla extract
8 oz white chocolate, chopped into 1/4 inch pieces
Preheat oven to 350 degrees, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, shortening, and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg and the vanilla until combined. With the mixer on low speed, add the flour mixture in two batches, beating until just combined. Stir in the white chocolate.
Drop 2 tablespoons of dough at a time about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until lightly golden brown around the edges, about 15 minutes. Let cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely.
Source: Martha Stewart’s Baking Handbook
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