White Chocolate-Butterscotch Cookies

December 17, 2014

Christmas cookie recipes: White Chocolate Butterscotch Cookies | One Hungry Mama

It’s hard to wrap up cookie month. Apparently, once you start eating cookies, it’s hard to stop. (Or is it just me?) Christmas is next week, though, and I’m wrapping up the holiday baking this weekend. I’ll be prepping and freezing cookie and pie dough (here’s my my tutorial for make-ahead pie dough) so that next week is all about simple prep leading up to Christmas dinner.

It’s a genius plan (if I say so myself), except that we’re having a hard time deciding which cookies we should make for Santa. I know for sure that he wants these Coconut, Almond & Raspberry Thumbprint Cookies because HE TOLD ME. I personally believe that he’s also craving these Chewy Gingerbread Cookies with Lemon Glaze. The kids, on the other hand, believe that Santa would greatly appreciate a batch of these Cornflake Chocolate Chip Candy Cane Cookies. I mean, who wouldn’t love those, but I think that maybe they are a bit much. After all, the guy will be eating a ton of cookies. Maybe he wants something a little lighter like these Nutmeg Butterscotch Cookies? Or a new twist on a classic these Crispy-Chewy Sugar Cookies?

And now there are these White Chocolate Butterscotch Cookies in the mix.

Decisions, decisions.

I adapted this recipe ever so slightly from Martha Stewart’s Baking Handbook which is a go-to baking resource for me. (If you don’t have it already and love to bake, consider adding it to your holiday wish list.) The original recipe calls out butterscotch because of the flavor of the cookie batter. Being the butterscotch fan that I am, I decided to amp the flavor but halving the amount of white chocolate chips and substituting butterscotch chips. So, I guess, these are technically White Chocolate Double Butterscotch Cookies.

Think Santa is gonna hate on that?

Yea, me either.

White Chocolate-Butterscotch Cookies
Hardly adapted from Martha Stewart’s Baking Handbook
(Can be shared with kids 12+ mos)*
Makes about 2 dozen

1 3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons unsalted butter, room temperature
3/4 cup vegetable shortening, room temperature
1 1/4 cups packed dark-brown sugar
1 large egg
1 tablespoon pure vanilla extract
4 ounces white chocolate, chopped into 1/4-inch pieces
4 ounces butterscotch chips

1. Preheat the oven to 350 degrees, with racks in the upper and lower thirds. Line two large baking sheets with parchment paper; set aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment (or using an electric mixer), beat the butter, shortening, and brown sugar on medium speed until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Beat in the egg and the vanilla until combined. With the mixer on low speed, add the flour mixture in two batches, beating until just combined. Stir in the white chocolate and butterscotch chips.

3. Drop 2 tablespoons of dough at a time about 2 inches apart on prepared baking sheets. Bake, rotating sheets halfway through, until lightly golden brown around the edges, about 15 minutes. Let the cookies cool on sheets for 2 minutes, then transfer parchment and cookies to a wire rack to cool completely. Cookies can be kept in an airtight container at room temperature for up to 4 days.

*Note: While there is nothing in these that is unsafe for younger eaters, I recommend them starting at 12 months due to the high sugar content. No matter how old your eaters, be sure to serve an age appropriate portion. A little of these sweet treats goes a long way with wee ones.

One Response

  1. mxf says:

    I agree, they are rather short nowadays..

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