We still have some butterscotch chips that need to be used. (I guess I could just throw them out, but that would cause too much personal anguish.) A few months ago we tried Chewy Oatmeal Cookies, but I wanted something different. Since we prefer chocolate over oatmeal in cookies, Chocolate Butterscotch Cookies looked promising.

They actually turned out nicely, but the butterscotch flavor was still noticeable. I had the brilliant idea to switch the chocolate chips and butterscotch chips and try the recipe again. Instead of being a chocolate cookie with butterscotch tidbits, it would be a butterscotch cookie with chocolate tidbits. Doesn’t that sound like a reasonable alternative?

It mixed up just the same, but as you can see, they definitely did not bake up the same!

We did eat these cookies, but we didn’t share them as I had originally planned. Maybe I’ll try it again with peanut butter chips instead of butterscotch. That would be better received in our house.

Chocolate Butterscotch Cookies

1/4 cup all-purpose flour
1/4 teaspoon baking powder
3 tablespoons butter
1 cup semi-sweet chocolate chips
2 eggs
1/2 cup sugar
2 teaspoons vanilla extract
1 cup butterscotch chips (or peanut butter chips?)

Sift together the flour and baking powder; set aside. Melt the butter and the chocolate chips together and stir until smooth; set aside. Crack the eggs in a large mixing bowl, add in the sugar and vanilla. With the electric mixer on medium speed, beat the mixture for 5-10 minutes, or until pale and creamy. Stir the flour mixture into the egg mixture. Fold in the melted chocolate followed by the butterscotch chips. Let stand for 10 minutes.

Drop dough by rounded tablespoonfuls, about 2 inches apart, and a cookie sheet lined with parchment paper or a silicone mat. Bake for 9 to 11 minutes in a 350F oven, or until dry and cracked.

Left: the beaten egg mixture
Right: cookies before baking