White Chocolate Butterscotch Cookies

The winner of the last voting poll, these beautiful white chocolate butterscotch cookies, don't need much of an introduction or description. They're so easy; I was done with everything, including baking, under 45 minutes. They don't need to be chilled, so I thought they were going to be very crisp, and even the Martha writes they should be crisp, but mine came out wonderfully chewy. Instead of using white chocolate chunks, I used white chocolate chips. I just love how chocolate chips look so uniform. But the best part about these cookies are that they taste fantastic, like a cookie you would buy from a bakery. My mother insists I rate these 5 out of 5!

White Chocolate Butterscotch Cookies recipe: Martha Stewart - Baking Handbook

Ingredients: Makes about 2 dozen
- 1 ¾ cups of flour
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 2 tablespoons unsalted butter, room temperature.
- ¾ cup of vegetable shortening, room temperature.
- 1 ¼ cups packed dark brown sugar
- 1 large egg
- 1 tablespoon of pure vanilla extract
- 8 ounces best quality white chocolate, chopped into ¼-inch chunks (I used white chocolate chips)

Instructions:
- Preheat the oven to 350F degrees. Line two baking sheets with parchment paper; set aside.
- In a medium bowl whisk together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, butter, and shortening until light and fluffy. Scrape the sides of the bowl.
- Add the egg and vanilla extract and beat until combined.
- With the mixer on low speed and the flour in two batches until just combined.
- Stir in the chocolate.
- Drop 2 tablespoons of dough at a time about 2 inches apart.
- Bake rotating the pans halfway though, until lightly golden around the edges, about 15 minutes.
- Let cookies cool on the pans for 2 minutes before transferring to wire racks to cool completely. Cookie can be kept at room temperature in an airtight container up to 4 days.


The butterscotch cookie dough looks naked without any chips.

One whole cup of chocolate chips added. You can already taste now that the white chocolate and butterscotch are a match made in cookie-heaven!

I forgot to take a picture of the cookies before they went into the oven. I took about 2 tablespoons of cookie dough and rolled it in my hand to a 1 ½ inch ball. This is how they came out:

I can't believe how perfectly circular they look, considering I didn't even used a cookie cutter.

Everyone loves them! And love is an understatement. They definitely taste as good as they look. Even better actually.