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.

Sugar Cookies

Sugar Cookies

For the cookies:                                                  For the icing:

¾ cup butter, softened                                          1 cup powdered sugar

1 ½ cups white sugar                                              4 tsp milk

2 eggs                                                                     1 tsp light corn syrup

1 tsp vanilla extract                                               1 tsp almond extract

2 ½ cups all purpose flour                                      food coloring

1 tsp baking powder

½ tsp salt

Directions:

Cookies:

1.   Make the dough: In a large bowl, cream together the butter and sugar (using a hand mixer on a low setting) until smooth. Beat in the eggs and vanilla. With a wooden spoon, stir in the flour, baking powder and salt.

2.   Chill the dough: Cover the bowl with saran wrap and chill in the fridge for at least one hour, or overnight.

3.   Roll them out and bake: Preheat your oven to 400 degrees. Line your cookie sheets with parchment paper and roll the dough out onto the parchment paper. Sprinkle the paper with powdered sugar and use powdered sugar instead of flour to keep the dough from sticking as you roll it out. Make it about ¼ inch thick. Cut out the shapes and pull the excess dough off. These will still spread a little, so don’t put them too close together. Bake for about 6-8 minutes and let them cool completely. Makes about 30 cookies.

Icing:

1.   Make the icing: In a small bowl, mix the powdered sugar and the milk together (using a hand mixer) until smooth. Beat in corn syrup and almond extract until icing is smooth and glossy. If icing is too thin, add more corn syrup. If it is too thick, add more milk.

2.   Add the color: Add whatever color you want to the bowl and mix.  

3.   Frost: You will want to frost the cookies with a base layer and let them completely dry. Then you can make up a batch of frosting and separate them into small bowls with different colors for cute designs.