Thursday, January 8, 2009

Milk Chocolate Scotchies

Now that the holiday season has passed I am trying to use ingredients that did not get utilized during any of my holiday baking. Today I decided to use milk chocolate and butterscotch chips. I have never combined the two, and I now am eagerly waiting for them to come out of the oven for a taste. The recipe calls for pecans, and I really wanted to add them but once I pulled everything out I realized I have every nut under the sun except pecans. I am sure they will be scrumptious no matter what!

  • 2 1/2 cups all-purpose flour

  • 3/4 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup butter, room temperature

  • 1 cup light brown sugar, firmly packed

  • 2 large eggs

  • 1 1/2 teaspoons vanilla extract

  • 1 cup chopped pecans, optional

  • 1 cup butterscotch chips

  • 1 cup semisweet chocolate chips


  1. Mix together the flour, baking soda, and salt. Set aside.

  2. Cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla extract.

  3. Stir flour mixture into the creamed mixture. Fold in pecans, butterscotch chips, and chocolate chips.

  4. Shape dough into 1-inch balls. Place balls about 2 inches apart on greased baking sheets. Flatten each cookie slightly.

  5. Bake at 350° for about 10 to 15 minutes, or until lightly browned. Cool in pan for a minute then move to rack to cool completely.

Makes about 3 dozen butterscotch chocolate chip cookies

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