Ingredients:
1 Cup Of Toll House Butterscotch Morsels
1 Cup Of Nestle Real Semisweet Chocolate Morsels
2 Cups Of Gold Medal Unbleached All Purpose Flour
1 Teaspoon Of Pure Mexican Vanilla Extract
1/4 Teaspoon Of Fine Grain Table Salt
1 1/4 Cups Of Softened Real Butter
1 Cup Of C&H White Sugar
3/4 Cup Of Firmly Packed C&H Brown Sugar
1 Teaspoon Of Arm And Hammer Baking Soda
2 Large Fresh Eggs
Information:
Serving Size 20
211 Calories Per Serving
8 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 grease it well, once you're done set it aside. Moving along, next you will need to take out a large mixing bowl, and then add in your butter and both the white and brown sugar. Whip these initial ingredients together until they are light and fluffy. Next add in the baking soda, all purpose flour, and table salt, steadily stirring as each of these ingredients is added. From here you will need to add in your Mexican vanilla extract and eggs, vigorously stirring until both ingredients disappear into the cookie dough. Around this time you will notice your cookie dough start to firm in the bowl, so now it's time to add in both the butterscotch and chocolate chips, stirring them until they are evenly distributed throughout the dough. Now that your dough is ready, begin placing spoonfuls of it on to your greased cookie sheet, making sure each clump as sufficient room to expand. Once the cookie sheet it full, slide it into the oven to bake for twelve minutes, or until the cookies begin to turn golden. Let each batch cool for at least five minutes before serving. These cookies are excellent with a tall glass of cold milk.
