Sunday, April 25, 2010

Milk Chocolate Butterscotch Cookies

Take a simple sugar cookie recipe.
Add milk chocolate.
And butterscotch chips.
And oats.
With some drizzled, melted dark chocolate.

And what do you have?

Milk Chocolate Butterscotch Cookies, of course!

The recipe uses margarine instead of butter, giving the cookies a light and fluffy texture.  I liked how they turned out, but I figured they needed a little something extra... so I added some melted chocolate :)

To best describe how these cookies taste, I'd say they're rich, light, and fluffy.

Here's the recipe!

Milk Chocolate Butterscotch Cookies
  • 1 cup margarine
  • 1 1/2 cups white sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 3 1/2 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
3/4 cups oats
1/2 cup butterscotch chips
1 cup milk chocolate chunks
About 2 cups dark chocolate chips, melted

Preheat oven to 375F.
Cream margarine and sugar together.
Add eggs one at a time, mixing after each addition.
Stir in vanilla, and add flour, cream of tartar, baking soda, and salt.
Mix in oats, chips, and chunks.
Bake for about 12 minutes; cool on wire rack
While cookies are cooling, melt dark chocolate chips in double-broiler over stove.
Drizzle melted chocolate over cookies.

Makes about 3 dozen cookies.

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