Ingredients:
1/4 Cup Of Bailey's Caramel Irish Cream
1 1/2 Cups Of All Purpose Baking Flour
1/2 Cup Of Hershey's White Chocolate Chips
1/2 Cup Of Hershey's Butterscotch Chips
1/2 Teaspoon Of Tone's Spices Pure Vanilla Extract
1/2 Cup Of Softened Real Butter
1 Cup Of C&H Dark Brown Sugar
1 Large Whole Fresh Egg
1 Teaspoon Of Arm And Hammer Baking Soda
1/4 Teaspoon Of Rumford Baking Powder
1/4 Teaspoon Of Table Salt
Information:
Serving Size 20
210 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large baking sheet and line it with baking paper. Next take out a mixing bowl and cream together the real butter and brown sugar. Once you have a light and fluffy batter, whip into this mix the egg, vanilla extract, and Bailey's Caramel Irish Cream. Rapidly stir these ingredients together until you have a smooth and creamy mixture. Moving along, next take out another small mixing bowl and add in the baking flour, baking soda, and table salt. Whisk these ingredients together until you have an nice even baking mix. Next you will need to combine the ingredients in both bowls, vigorously stirring them until a nice firm cookie dough begins to take shape. Once your cookies dough is finished being mixed, add in the Hershey's White Chocolate Chips and Hershey's Butterscotch Chips. Mix this last pair of ingredients together into the mixture until they are evenly disbursed throughout the cookie dough. You can now begin dropping small spoonfuls of the cookie dough onto the greased baking sheet. Next slide the cookie sheet into the oven and bake the Bailey's Caramel butterscotch cookies for about ten to thirteen minutes per batch, or until the cookies become golden. Let the cookies cool down for at least four to six minutes before serving them. They go nicely with a tall cold glass of 2% milk.
