Chocolate Butterscotch Chip Cookies

Chocolate Butterscotch Chip Cookies

1 cup butter 1 tsp baking soda

¾ cup white sugar ½ tsp salt

¾ cup packed brown sugar 2 ¾ cups all purpose flour

1 tsp vanilla 1 cup chocolate chips

2 eggs 1 cup butterscotch chips

Directions:

1. Prep work: Preheat oven to 325 degrees. Spray cookie sheets with non-stick spray.
2. Mix the sugars: With a wooden spoon mix the butter, sugars and vanilla together until creamy.
3. Add eggs: Add the eggs and whip it up.
4. Sift in dry ingredients: Sift in the baking soda, salt and flour. Mix well.
5. Add the chips: Mix in the chips.
6. Bake and enjoy: Bake cookies at 325 degrees for 9-11 minutes on non-stick cookie sheets.

Notes:

1. For my family: This is based on the perfect Aunt Debbie cookie recipe. I altered a few things due to differences in altitude and my IC Diet. She usually cooks them at 350 degrees (instead of 325). She also uses 2 ¼ cups of flour (instead of 2 ¾ ). Both these alterations had to happen due to a difference of like 3000 or more feet in altitude here. She also used 1 tsp of salt (instead of ½ tsp), 2 cups of chocolate chips (instead of the mixed chips) and adds 1 cup of chopped nuts (Alexander is allergic to nuts).
2. For the ICers: As stated above, you are welcome to add nuts if you like. And of course, we aren’t supposed to do chocolate at all, but sometimes I like to indulge. You can sub the chocolate chips for white chocolate chips if you want.