By Hollie Sehrt
About 2 years ago, I was planning on baking cookies for a friend's birthday, but I didn't want to bake the traditional chocolate chip cookie. I wanted to make something a little different, so I searched online for some inspiration, and came across a recipe on BettyCrocker.com that caught my eye. It didn't seem too far off from the typical chocolate chip cookie, but added a couple more ingredients that I thought would add just the right twist that I wanted. So off to baking I went.
I didn't expect as big of a reaction as I got after all my friends had a taste. They all LOVED the cookies and tried guessing what the added flavors were (which was a fun little game to add to the mix). So since they were a huge success, I decided to make them again for the holidays for my family, and no surprise, got the same reaction from them, too. Now, whenever there's an event or birthday party or holiday dinner, I get a request: "Can you make those awesome cookies? Ya know, the ones with the different kinds of chips in them?"
And you know what, I don't mind making these over and over again. Why? Because they are so easy to make and they are truly delicious. Bad thing is, I need to double my workout at the gym that day because I'd have too many spoonfuls of the cookie dough! Oh well, it's worth it.
This is the perfect recipe if you want FAST, EASY and something a little different than the traditional chocolate chip cookie.
One important thing to note is cookies will continue to bake after you pull them out of the oven, so make sure to take them out just before they look done. I always like my cookies a little raw too, so I take them out even a little earlier. Cool 4 minutes.
1 ½ cups packed brown sugar
1 cup granulated sugar
1 cup butter or margarine, softened
1 cup shortening
2 teaspoons vanilla
3 ¾ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 ½ cups white vanilla baking chips
½ cup butterscotch chips
1 bag (6 oz) semisweet chocolate chips (1 cup)
Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed until creamy. Beat in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
Roll dough into little one inch balls (or you can make them bigger for a smaller batch) and drop onto ungreased cookie sheets.
Bake about 11-13 minutes or until light golden brown. Cool 4 minutes.
Remove from cookie sheet to wire rack.
Makes about 55 cookies.
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