I brought these cookies into the office the other day and there was almost a riot when I ran out. These come highly recommended!! The secret ingredient is some cream cheese - adds an interesting texture and tang to the cookies. You'll definitely have to let me know how these go over if you end up making them.
P.S. I just realized these are the first cookies I've posted to this blog. I'm going to celebrate with a glass of wine. Fine, it's an excuse to drink wine.
You'll need... (for about 20 cookies)
1 stick of butter (room temperature)
4 oz of cream cheese (half a package)
1/2 cup of granulated sugar
3/4 cup of packed brown sugar
1 tsp vanilla
2 cups of all purpose flour
1/2 tsp of baking soda
1/2 tsp salt
8 oz of butterscotch chips
Ok! Throw in your butter and cream cheese into a mixer and cream that together really well... like 2 minutes on high well.
Should look like this when you're through.
Next you'll add both the brown and granulated sugar, and mix until fully incorporated to the cheese and butter.
It should look pretty similar to this!
You'll then want to add the egg and the vanilla and mix until everything comes together.
OK! We can move on to the dry ingredients. You'll want to mix together the flour, salt, and baking soda ... you can sift it if you like but that just dirties another tool and I am against doing dishes.
Slowly add this to the butter mixture on a low speed. You don't want to over mix it because the cookies will turn out tough. Just do it to the point where everything looks like it has come together.
You'll then want to fold in the butterscotch chips with a spatula, then cover and refrigerate the dough for about 2 hours. This will allow the butter to harden up again, and your cookies won't spread out as much when you bake them.
When the two hours is up you'll want to preheat your oven to 350 degrees, then scoop the dough into about 1 1/2 inch balls on some lined cookie sheets. If you overcrowd the pan, the cookies will all run together and not bake properly. TRUST ME. (Bad past experience).
Bake these babies for 10-12 minutes, turning the pan halfway through to make sure everything is cooking evenly. My oven is pretty hot, I took them out almost exactly at 10 minutes.
Let them sit on the pan for a couple of minutes (they will be really soft at first), then move them to cool on a wire rack.
Ta daaaaa!! You're done! Store these in a tupperware container or a ziplock bag, they should stay soft and delicious for about 3-5 days. I'm just guessing, the batch I made lasted about 3 hours.