Thursday, January 3, 2008

Recipe #3!

This recipe was by far my favorite of the bunch, which is saying a lot since I usually am not a fan of butterscotch flavor. The nice thing about these is that the flavor comes from the combination of white chocolate and vanilla. It depends on your tastes how long you want to bake them - whether you like them crunchy or soft - but I recommend baking them until they are just beyond doughy.

(This recipe is also adapted from Gigi Cakes, just like my previous recipe.)

Butterscotch Cookies

2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1/2 cup margarine, at room temperature
6 tablespoons butter, at room temperature
1 1/4 cups packed dark brown sugar
1 egg
1 tablespoon pure vanilla extract
8 oz white chocolate, chopped into chunks (I used 4 oz ghiradelli baking bar mixed with some chopped up white chocolate chips)

Preheat oven to 350 degrees F. In medium bowl sift together the flour, baking soda & salt; set aside.

Beat together brown sugar, butter and margarine until light & fluffy. Add egg & vanilla extract & beat until combined. Add the flour gradually and mix until just combined. Stir in the white chocolate.

Drop 2 tbsp of dough at a time about 2 inches apart. Bake until centers no longer look doughy, about 10 minutes. Let cookies cool for a few minutes on the cookie sheet, then transfer to metal racks to cool completely.

Hope you enjoy as much as I did!

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