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Chocolate Butterscotch Chip Cookies
(recipe, Sharon Hunt)
This recipe, contributed by a Mrs. Harold Schmitt, comes from the 1973 community cookbook Homemaker’s Delight.
- 2¼ cups sifted all-purpose flour
- ½ tsp. baking soda
- 1 tsp. salt
- ½ cup vegetable shortening, softened (see Note)
- ½ cup unsalted butter, softened
- ⅓ cup white sugar
- ⅓ cup light brown sugar
- 2 eggs
- 2 tsp. vanilla extract
- ¾ cup semisweet chocolate chips
- ¾ cup butterscotch chips (see Note)
- 1 cup chopped walnuts
- Preheat the oven to 375 degrees. Grease two cookie sheets.
- Combine the flour, baking soda, and salt in a bowl and set aside.
- In a large bowl or stand mixer, beat the softened shortening, butter, and white and brown sugars together until creamy. Add the eggs and vanilla and beat until light and fluffy, then add flour mixture and beat until combined. Using a wooden spoon, stir in the chocolate and butterscotch chips and the walnuts.
- Using a teaspoon, scoop up the dough, roll it into balls, and place the balls 2 inches apart on the greased sheets. Bake at 375 degrees for 8 to 10 minutes. Remove to a rack to finish cooling.
Culinate editor's notes: The original recipe probably assumed home cooks would use Crisco for the vegetable shortening, but contemporary cooks can use trans-fat-free vegetable shortening, such as Earth Balance. And if you can't find butterscotch chips that aren't loaded with artificial colors and flavors, just skip 'em and use regular chocolate chips or white chocolate chips instead.