Butterscotch & Chocolate Chip Cookies

Butterscotch flavor reminds me of the lovely candy that is circular in shape while wrapped in a yellow cellophane wrapping.  Every Halloween season as a child, my brother and I would encounter these butterscotch candies from our trick or treating.  Butterscotch is like eating caramel and butter at the same time and lets just say, it's not for everyone.  When I came across these chips from Nestle, I couldn't resist and purchase a bag!  Simply add them to your favorite Chocolate Chip Cookie recipe!  Enjoy!

Butterscotch & Chocolate Chip Cookies
Yield:  (19) - 3" Cookies


Ingredients:
8 oz. - Butter
1 Cup - Granulated Sugar
1 Cup - Dark Brown Sugar, packed

2 Large - Eggs
2 tsp - Vanilla Extract

3 Cup - All Purpose Flour
1 tsp - Baking Soda
1 1/2 tsp - Baking Powder
1 1/2 tsp - Kosher Salt

4 oz. - Chocolate Chips
4 oz. - Butterscotch Chips

Procedure:
1.  Sift all purpose flour, baking soda, baking powder, kosher salt, and set aside.
2.  Cream butter until light, add both sugar, mix to combined.
3.  Add one egg at a time, and then add the vanilla extract until combined, do not over-mix.
4.  Add dried ingredients in two part and mix until combined.
5.  Fold in the Butterscotch and Chocolate chips until evenly distributed.
6.  Use desired scoop and place cookie dough in freezer for 20-30 minutes (this process allows the cookie to hold its shape and not melt the butter too fast).
7.  Pre-heat oven at 350F, arrange cookies at least 1 1/2 inch apart.  Bake for 20 minutes!

Taste delicious when warm!!!! MMmmmm....

Maple-Oatmeal Cookies (w/Chocolate Chips & Walnuts)

Are you one of those whom collect lots of magazines, yet rarely try any recipes?  I couldn't resist this time from the Martha Stewart's, Everyday Food - Budget Issue (March 2012).

I LOVE Oatmeal Cookies, they are well balance in sweetness and the oat gives a taste of earthiness.  I hope you'll enjoy this recipe.  As the author mentioned, they're "VERSATILE."  Hence, my addition to some chopped walnuts and chocolate chips!

Maple-Oatmeal Cookies
Yield:  5 Dozen
Adapted from:  Everyday Food - March 2012
Recipe By:  Maureen Kirk

Ingredients
3 Cups - Old Fashioned Rolled Oats
1 Cup - All Purpose Flour
1 tsp - Fine Sea Salt
1/4 tsp - Baking Soda
3/4 Cup - Unsalted Butter, @ room temperature
1 Cup - Light Brown Sugar, packed
1/2 Cup - Granulated Sugar
1/4 Cup - Pure Maple Syrup
1 Large - Egg
1 tsp - Vanilla Extract

Optional

1 1/2 Cup - Walnuts

1 Cup - Chocolate Chips

Procedure

1.  Preheat oven to 350F, with racks in upper and lower thirds.  In a medium bowl, stir together oats, flour, salt, and baking soda.  In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, 3 minutes.  Beat in maple syrup, egg, vanilla, and 1/4 cup water, scraping down bowl as needed.  With mixer on low, beat in oat mixture in 2 additions until just combined.

2.  Toast the walnuts, let cool, and coarsely chopped them.  Fold in the walnuts and chocolate chips.

3.  Drop dough in rounded teaspoons, 2 inches apart, onto parchment-lined baking sheets.  Bake until edges are golden, about 11 minutes, rotating sheets halfway through.  Let cookies cool on sheets until set, about 2 minutes, then transfer to wire racks and let cool completely.  (Store in an airtight container, up to 1 week).

*Note:  I used a #30 Scoop for my cookies, therefore, I had to bake them for 20 minutes and instead of 5 dozens yield, I end up with 29 cookies, MMmmm.

Cranberry Chocolate Oatmeal Cookies

Yum!  :D

Ingredients
1 Cup - Whole Wheat Flour
3/4 Cup - All Purpose Flour
1/4 Cup - Cocoa Powder
1 tsp - Baking Soda
1 tsp - Baking Powder
1/2 tsp - Salt
1/2 tsp - Cinnamon

2 - Large Eggs
1 tsp - Vanilla Extract
1 tsp - Almond Extract

1 Cup - Butter
1 Cup - Brown Sugar
1 Cup - Granulated Sugar