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.
Servings 30two-inch cookies
Ingredients
1/2poundbutter2 sticks softened to room temperature
1cuppacked brown sugar
1/2cupwhite sugar
2large eggs
2teaspoonsvanilla extract
3cupsall-purpose flour
1teaspoonsalt
1teaspoonbaking soda
2cupsbaking chips –we use a variety of chips, including dark chocolate, milk chocolate, and butterscotch
* For an alternative cookie use white chocolate chipsor peanut butter chips or chopped pecans along with chocolate chips.
Instructions
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!