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.
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