Butterscotch chocolate chip cookie day!
Ahoy there, Adventurers! Today is one of my favorite days. It’s the day mamma and I make butterscotch chocolate chip cookies! It’s also another snowy day here in Moonwater Meadow. Mama has a special fun recipe I’ll share with you below my post. She makes a big pile of dough and I mush them out into big gooey cookies then she puts them in the oven. I’m not allowed near the oven when it’s hot.
Once, after a day in the snow (like today) when I was cold and the oven was on I backed my butt into the stove to get warm. Let’s just say it took a while before all my fur grew back. Now I sit at the table while my mamma bakes.
These cookies are best when they are still hot and mushy and they go great with a big glass of milk or cocoa and your favorite adventure movie. Mine is The Dashing Space Pirates of Mayonnaise Mountain.
What’s yours?
Don’t forget, if you try the recipe to let me know what you think of them. I think you’ll like them.
Here’s the recipe just in case your parents like to bake cookies. Don’t try this yourself. Trust me. I’m still getting cookie batter out of places I didn’t know I had fur.
Butterscotch Chocolate Chip Cookies
Slightly altered from Cook’s Country Butterscotch cookies
*makes approximately 32-36 cookies
Ingredients
½ cup (3 ounces) butterscotch chips
3 tablespoons unsalted butter, plus 9 tablespoons cut into 9 pieces, chilled
2 teaspoons vanilla extract
¾ cup packed (5 1/4 ounces) dark brown sugar
½ teaspoon salt
1 large egg yolk
1 ¾ cups (8 3/4 ounces) all-purpose flour
1 teaspoon baking powder
1 ¼ cups semi-sweet chocolate chips
Instructions
Microwave butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. Whisk in vanilla until mixture is smooth; let cool for 10 minutes.
Using a mixer, beat remaining 9 tablespoons (chilled) butter, sugar, and salt on medium-high speed until pale and fluffy, about 3 minutes. Add cooled butterscotch mixture and beat until thoroughly combined, about 1 minute, scraping down bowl as needed. Add egg yolk and beat until incorporated, about 30 seconds. Reduce speed to low, add flour and baking powder, and mix until dough forms, about 1 minute. Using a rubber spatula or wooden spoon, stir in the chocolate chips.
Turn out dough onto counter and roll into 9-inch log. Wrap tightly with parchment paper and roll to form even cylinder. Refrigerate until firm, at least 2 hours or up to 3 days. (Dough can be wrapped in aluminum foil and frozen for up to 1 month.)
Adjust oven racks to upper-middle and lower-middle positions and heat oven to 325 degrees. Line 2 baking sheets with parchment paper. Slice chilled dough with sharp knife into ¼-inch-thick rounds and place 1 inch apart on prepared baking sheets (16 cookies per sheet). ***If dough splits when cutting into it, leave out to soften for 10 minutes before cutting it, it may be too cold.
Bake until edges have darkened slightly, about 15 minutes, switching and rotating sheets halfway through baking. Let cool for 10 minutes on baking sheets, then transfer cookies to wire rack to cool completely. (Cookies can be stored in airtight container at room temperature for up to 3 days.)