Thursday, August 11, 2011

White Chocolate, Butterscotch Heaven

I am going to pat myself on the back right now because I really am an excellent cookie maker.  I don't know if many of you have tried the famous "Buffo's Chocolate Chip Cookies" that I came up with, but they are good.  They are so good that a cookie company in Salt Lake City featured them on their menu as cookie of the day.  I also think I'm pretty good because I'm not a big cookie eater.  I became so good at making cookies because every person around me loves cookies.  They're easy to make and delicious according to my family and friends, so I just keep coming up with more and more cookie recipes.  This recipe is my husband's favorite by far.  He doesn't really enjoy milk chocolate, but he loves white chocolate, so this cookie is for him.

1 cup sugar
1 cup firmly packed Brown sugar
1/2 cup butter softened
1/2 cup shortening
2 eggs
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 1/2 tsp. vanilla
1/2 tsp. almond extract
3 cups flour
1/2 bag butterscotch chips
1/2 bag white chocolate chips
(Sometimes for an extra treat I will add 1/2 cup of shredded coconut to the recipe which just makes it even more heavenly.  It's totally optional though.)

Pre-heat oven to 350 degrees.
In a mixer combine together sugars, butter, shortening, and vanilla until creamy.
Add eggs and almond extract and beat until fluffy.
Add all the dry ingredients, and mix until the dough is tacky, but doesn't stick to your fingers.  You want it semi sticky but not so much that it doesn't stay together or form a ball without coming off your fingers.  (If it is too sticky add a little more flour a spoonful at a time until you get it to the tacky stage.)
Add the chips and mix on low until well combined.

On a cookie sheet lay down pastry paper and lightly spray with Pam, or grease a cookie sheet.  To make the balls for the cookies, I just get a spoon and scoop a little bit up and make a ball about 1 inch high and 1 1/2 inches wide.  If you want your cookies to look perfectly round and pretty use a cookie scoop.  I like mine to look like just scoops of dough with rough edges and what not, but you do what you want.  Place about 2 inches a part on your cookie sheet and bake for 8 minutes or until they are just slightly turning golden on top.

1 comment:

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