Okay, here’s my blog post about making butterscotch white chocolate chip cookies:
Alright, folks, let’s talk cookies. Specifically, butterscotch white chocolate chip cookies. I’ve been on a real baking kick lately, and these were my latest experiment. And let me tell you, they turned out pretty darn good!
Getting Started
First things first, I grabbed all my ingredients. I’m a big believer in having everything measured out before I start. It just makes the whole process smoother, you know?
- Flour, baking soda, salt – the usual dry suspects.
- Butter, of course. I used unsalted, but you do you.
- Sugar – both granulated and brown. The brown sugar is key for that chewy texture.
- Eggs, vanilla extract – gotta have ’em.
- And the stars of the show: butterscotch chips and white chocolate chips. I went for a generous amount of both!
Mixing It Up
I started by creaming together the butter and sugars. I used my trusty stand mixer, ’cause I’m lazy like that. But a hand mixer would work just fine, or even a good old wooden spoon if you’re feeling strong.
Then, in went the eggs and vanilla. I beat those in until everything was nice and fluffy.
In a separate bowl, I whisked together the flour, baking soda, and salt. I’m not super fussy about sifting, so I just gave it a good mix with a fork.
Next, I gradually added the dry ingredients to the wet ingredients, mixing on low speed until just combined. You don’t want to overmix it, or your cookies will be tough.
The Good Stuff
Now for the fun part! I dumped in the butterscotch and white chocolate chips and folded them in with a spatula. I made sure they were evenly distributed, ’cause nobody wants a cookie with all the chips in one bite.
Baking Time
I dropped spoonfuls of dough onto a baking sheet lined with parchment paper. I like to use a cookie scoop to make sure they’re all the same size, but a regular spoon works too.
Into the oven they went! I baked them at 375°F (190°C) for about 10-12 minutes. You want the edges to be golden brown, but the centers should still be a little soft.
Cooling (and Eating!)
I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This is the hardest part, ’cause they smell so good!
But trust me, it’s worth the wait. These cookies are soft, chewy, and packed with butterscotch and white chocolate goodness. They’re perfect with a glass of milk, or just on their own. So, there you have it! My adventure in butterscotch white chocolate chip cookie land. Hope you give them a try – you won’t regret it!
Post Comment