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I love butterscotch - forget chocolate, give me butterscotch anyday. There is a rich, potentially artery clogging butterscotch milkshake I indulge in when I have had a particularly good day. The other day I was craving cookies and my go to cookie is the oatmeal raisin - I had the oats, i had the flour, but no raisins - so that idea was scrapped very quickly - What I did have was butterscotch so butterscotch cookie it was. 

What you need

  • 3 cups of flour
  • 1 teaspoon baking powder
  • 2 sticks of butter
  • 1 1/2 cups sugar
  • 2 eggs
  • 3 teaspoon vanilla extract
  • 1 cup butterscotch chips

How to:

Preheat the oven to 325 F. In a bowl, whisk together the flour and baking soda.

In another bowl, whisk together the butter and sugar until you have a smooth consistency and there are no lumps.  Stir in the eggs (one at a time) and vanilla extract until combined. Using a wooden spoon or a spatula, stir in the flour mixture. The dough may be crumbly but you can also bring it together with your hands. Stir in the butterscotch chips till evenly distributed. 

Using a ice cream scoop or tablespoon to scoop dough onto baking tray (a few inches apart).  Bake for 20 to 25 minutes (bake for 12 to 15 minutes, if you prefer a soft chewy cookie).

Remove and let cool slightly before eating.

20 to 24 cookies / 1 hour