Buttery Butterscotch Chip Cookies
Tom is a butterscotch-aholic, so when I saw Guittard's butterscotch chips in the store for the holidays, I bought him a bag promised to make cookies for him.
The package says Guittard is a San Francisco company -- well, Burlingame, CA, 94010.
The recipe on the back of the bag looked hard to beat so I decided to go with it.
Once again, it goes to show that recipes on the back of boxes and containers are often very good!
Butterscotch Chip Cookies
Makes 4 dozen 3 inch cookies
2.5 cups unsifted all-purpose flour
3/4 t. baking soda
1/2 t. salt
1 cup (2 sticks) butter, softened
1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1 large egg
1/2 t. vanilla
2 cups (12 oz.) Guittard Butterscotch Chips
Preheat oven to 375 degrees. Line cookie sheets with parchment or use ungreased.
In a small bowl, combine flour, baking soda and salt; set aside.
In a large bowl (I used a stand mixer), cream butter and sugars until light. (Takes about 3 to 4 minutes.) Beat in egg and vanilla until smooth. Gradually add flour mixture until combined.
Stir in chips.
Drop by rounded teaspoonfuls onto cookie sheets. Bake about 10 minutes (mine took 11) or until golden brown around the edges. Cool for several minutes on cookie sheets before transferring to racks to cool completely. Store in an airtight container.
This would be a good butter cookie if you left out the chips. I might try to do it around Easter time. They remind me of the the butter cookies sold as Chessmen by Pepperidge Farms.