These chocolate chip cookies are tough to beat with butterscotch chips in addition to dark and milk chocolate chips. This cookie is the kissing cousin to 7-Layer Bars but without the coconut or graham cracker crust. I like to use three cups of flour to make the cookies thicker and taller, but if you like thin chewy cookies, just cut the flour back to 2 ½ cups and you’ll have flatter gooier cookies. Either way, you are going to love these! Also, add nuts if you like nutty chocolate chip cookies. Toasted pecans are a great complement to the butterscotch in this recipe.
- 1/2 pound butter 2 sticks softened to room temperature
- 1 cup packed brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 cups baking chips – we use a variety of chips, including dark chocolate, milk chocolate, and butterscotch
- * For an alternative cookie use white chocolate chips or peanut butter chips or chopped pecans along with chocolate chips.
- Beat butter in a large bowl with an electric beater until creamy.Add both sugars to butter and continue beating until light and fluffy.Add eggs and vanilla and beat until well incorporated.
- In another separate bowl mix flour, and all other dries.Add to butter mixture and blend well. Stir in all of the chips.
- Using a soup spoon, drop dough two inches apart on cookie sheet that has been lined with parchment paper or sprayed with PAM.Bake at 350 degrees 12-14 minutes or until golden brown.Transfer to cooling racks.These cookies may never reach the cooling rack as the kids like them best while still warm and gooey – that is, if the dough ever reaches the oven!But, once baked, these cookies can be frozen and thawed to serve later. I love them frozen!