Looking for a recipe for chocolate chip cookies with a special twist? Well …. here is the recipe you’ve been looking for! Everyone’s had chocolate chip cookies, but my recipe is special. My kids beg me to make them! But, they don’t last long because they are so good!
– 2 cups shortening
– 1 cup granulated sugar
– 2 cups firmly packed light brown sugar
– 2 tsp vanilla extract
– 4 well-beaten eggs
– 4 cups & 8 Tbsp flour (I prefer Gold Medal flour)
– 2 tsp baking soda
– 1 package milk chocolate chips
– 1 package butterscotch chips
Preheat the oven to 375 degrees. Cream together the shortening and sugars. Add vanilla. Add beaten eggs and mix well. In a separate bowl, combine flour and baking soda. Gradually add the flour mixture to the shortening and sugar mixture. Mix well. Once you have a nice batter, divide the batter in half with 1/2 in one bowl and the other 1/2 in a separate bowl. Pour the milk chocolate chips in one bowl and the butterscotch chips in the other. Rather than just chocolate chip cookies, you will also have butterscotch cookies. This recipe yields a total 5-7 dozen cookies.
Note: some recipes include salt, but mine does not because the baking soda is plenty salty, but if you want to add salt you can add 1/8 tsp salt along with the flour and baking soda.
Place rounded spoonfuls of dough on a non-stick cookie sheet approximately one inch apart. Cook the first batch for about 12 minutes, but keep an eye on them so they aren’t too brown. After the first batch, the cookie sheet is warm, so the next batches can be left in for about 10-11 minutes. Don’t worry if the cookies seem undercooked, they will harden and be nice and soft when you enjoy them. If you prefer crispy cookies, leave them in the oven until they are a nice brown color.
If you’ve never had cookies using butterscotch morsels, trust me you have to try them. They are so delicious! Enjoy these and don’t be surprised when they don’t last long — they are so good!