This month’s recipe is courtesy of my daughter. She needed cookies to take to a friend and sent me a text that these would be a great one to share in the newsletter. She was right! I’ve made these a couple of times since then and now have a batch in my freezer for when I need last-minute cookies. These work well with just chocolate chips, too (in case you don’t care for vanilla chips or butterscotch chips). Peanut butter chips would be a good addition to try. They are big cookies, so fight the urge to eat more than one, or maybe two, in a sitting.
- 1 cup butter or margarine, softened
- 1 cup shortening
- 1 cup granulated sugar
- 1 ½ cups packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 3 ¾ cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups white baking chips
- 1 cup semi-sweet chocolate chips
- ½ cup butterscotch chips
- Preheat oven to 350°F.
- In large bowl, cream together the butter, shortening, and sugars. Beat in vanilla and eggs until combined.
- Mix in flour, baking soda, and salt, just until combined. Stir in baking chips.
- Drop dough by ¼ cupfuls (I use a large cookie scoop) about 3 inches apart onto ungreased cookie sheets. These cookies will spread, so don’t crowd them on the cookie sheets. (I bake 6 per sheet.)
- Bake for 12-15 minutes or until edges are light golden brown. Cool for 5 minutes on cookie sheet before moving to cooling racks to cool completely.
Makes 24 big cookies.