It seems that almost every time I go to bake something that uses chocolate chips I open the cabinet only to find that someone has eaten half the bag of chocolate chips; it's just annoying. I have a sweet tooth myself but for whatever reason when it comes to eating chips for baking I can resist...except for one kind: the butterscotch chips.
Today is Favorite Food Find Friday and today's find is none other than the irresistible Nestle Butterscotch chips. The chips are golden brown with a unique caramel flavor.
They're not always easy to find so when I do I buy a few bags and hide them so when I need them they'll be there. I love the traditional Oatmeal Scotchies and I really love creamy butterscotch fudge.
Jumbo Triple Chippers
This recipe is one a good friend of mine cut out years ago from a newspaper. But after a minor bit of research it turns out it's basically the Toll House Cookie recipe with a tablespoon of sour cream added, a little extra vanilla and margarine and shortening instead of the butter. (Not sure what the sour cream is all about...and with so little added, if you don't have it in the house just leave it out.) My friend is a wonderful baker and for our last book group meeting she decided to serve all desserts and she made these wonderful jumbo cookies. The only change I made was to replace milk chocolate and butterscotch chips for the semi sweet chips called for in the recipe...and let me tell you just that little change sends these cookies from great to superb...but then I can't resist a butterscotch chip.
2 1/4 cup flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup margarine
1/2 cup butter flavored shortening
3/4 cup sugar
3/4 cup brown sugar
1 tablespoon sour cream
1 1/2 teaspoon vanilla extract
2 large eggs
3/4 cup semisweet chocolate chips
3/4 cup milk chocolate chips
3/4 cup butterscotch chips
Preheat oven to 350 degrees. In a medium sized bowl sift together the flour, baking soda and salt.
In a large mixing bowl using an electric mixer beat the margarine, shortening and sugars until light and fluffy. Add the sour cream, vanilla and eggs and beat until combined. Gradually add the flour mixture to the butter mixture, beating just until combined. Stir in the chips.
Scoop the cookie dough by 1/4 cupfuls 3 inches apart onto a baking sheet; press down slightly to flatten. Bake the cookies 12-14 minutes.
Makes 14 jumbo cookies