Butterscotch-Chocolate Chip Cookies
Chewy butterscotch and chocolate chip cookies with rich flavors and a delightful balance of sweetness, perfect for cookie lovers and family gatherings.
Ingredients
Instructions
- Cream together brown sugar, white sugar, butter, Crisco, vanilla, and vegetable oil until creamy; add eggs and beat for 2 minutes.
- Add sifted flour, cream of tartar, baking soda, and salt slowly to the mixture.
- Mix in butterscotch chips and chocolate chips.
- Drop by teaspoon onto a lightly greased cookie sheet.
- Bake in a 350°F oven for 10 to 12 minutes.
Tips & Substitutions
For a chewier cookie, chill the dough for at least 30 minutes before baking. You can substitute half of the butter with unsweetened applesauce for a lighter version. If you don't have Crisco, use an equal amount of butter, but the texture may vary slightly. Make sure to use fresh baking soda for optimal rise.
Serving Suggestions
These Butterscotch-Chocolate Chip Cookies are perfect for an afternoon snack or dessert. Serve them warm with a glass of cold milk or alongside a scoop of vanilla ice cream for a delightful treat. They also pair beautifully with Mary'S Pudding for a comforting dessert spread that everyone will love.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To keep them soft, include a slice of bread in the container. If you want to freeze them, layer the cookies between parchment paper in a freezer-safe bag, and they will last for up to three months. Reheat in the microwave for a few seconds to enjoy them warm.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch-Chocolate Chip Cookies contains roughly 227 calories, with 1g protein, 22g carbohydrates, and 13g fat. Note that it is relatively high in sodium, at 538mg per serving (23% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of chips in this recipe?
Absolutely! Feel free to mix and match with your favorite types of chips, such as peanut butter or white chocolate chips. Just keep the total amount of chips roughly the same to maintain the cookie's texture and flavor balance.
What can I do if my dough is too dry?
If your cookie dough is dry and crumbly, add a tablespoon of milk or water gradually until the desired consistency is reached. Ensure that the butter and Crisco are softened adequately before mixing, as this helps create a better dough texture.
Can I make these cookies gluten-free?
Yes, you can use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure to check that your baking soda and other ingredients are gluten-free as well. The cookies may have a slightly different texture, but they will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).