Please do not read this post if you’re looking for a nutritious recipe. There’s a reason why New Year’s resolutions often revolve around instituting healthier eating and exercising habits – Exhibit one: these Chocolate Butterscotch Cookies. Consider them a final toast to 2009, ending yet another holiday season laden with baked goods and rich meals.
Let me explain. J and I will be going to a New Year’s Eve party tonight, and then heading to a football party tomorrow on New Year’s day to continue our reveling. I wanted an instant crowd-pleaser and an excuse to finish off the bags of Nestle’s chocolate chips and butterscotch morsels I have in the freezer (a holiday impulse buy). Since I’m not sure you can ever get sick of cookies, I decide it’s the perfect item to bring tonight and tomorrow along with some alcoholic bevies.
Chocolate Butterscotch Cookies
Adapted from the Inn Cuisine‘s Riverbend Inn’s Toffee Walnut Cookies. I subbed in whole wheat flour for a portion of the all-purpose, as well as brown sugar for some of the granulated sugar because I love the molasses flavor brown sugar adds to cookies. I also did not have walnuts on hand, but had a large container of peanuts that would likely take a year to finish! This recipe is very flexible.
- 2 cups all-purpose flour
- 1/2 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup butterscotch morsels
- 1/2 cup peanuts
In a medium-large bowl, sift together flours, salt and baking soda; set aside. In a separate, smaller bowl combine chocolate chips, butterscotch morsels and peanuts; set aside. In a large bowl using an electric mixer, cream butter until fluffy; add sugars and beat for a couple of minutes until light and fluffy. Beat in eggs, one at a time, then vanilla. Alternatively mix in chocolate mixture and flour mixture, a third at a time, until well blended. Chill cookie dough for at least 1 hour.
Preheat oven to 350 degrees F and line baking sheets. Spoon out dough and roll in small 1-inch balls (about the size of a large marble, these will expand). Place balls three inches away from each other on cookie sheet(s). Bake for 10-12 minutes, until edges are just starting to brown. Remove from oven and let cool on sheet for a few minutes, then transfer to a wire rack. Enjoy!