Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
- Cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Add eggs one at a time, mixing well after each addition, and then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients.
- Fold in butterscotch chips and semi-sweet chocolate chips until evenly distributed.
- Preheat the oven to 350°F (175°C). Drop dough onto a lined baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown. Cool on the baking sheet before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- For longer storage, freeze cookies for up to three months.
- Serve warm with milk or vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120 Kcal
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 5g
- Cholesterol: 30mg
