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BUTTERSCOTCH & CHOCOLATE CHIP COOKIES




Source of Recipe


Belinda


List of Ingredients




2-1/2 cups flour (I use unbleached)
3/4 tsp baking soda
1/2 tsp salt
1 cup unsalted butter, room temperature
1 cup light brown sugar, firmly packed
2 large eggs
1-1/2 tsp pure vanilla extract
1 cup butterscotch chips
1 cup semisweet chips
1 cup chopped pecans, optional (I never use nuts)



Recipe



In a medium bowl, mix together flour, baking soda and salt. Set aside.

In a large bowl, cream butter and brown sugar until light and fluffy. Beat in eggs, one at a time, beating after each addition. Stir in vanilla.

Stir flour mixture into the creamed mixture. Fold in pecans (if using), and both chips.

Shape dough into 1-inch balls and place 2" apart on greased cookie sheet. Flatten each cookie slightly. (now here I use an ice-cream scoop to make large soft-style cookies and I do not flatten mine)

Bake at 350° for about 10-15 minutes (more like 15 minutes for the large-style ones), or until lightly browned. Cool on cookie sheet for about a minute then remove to rack to cool