Search

Join Culinate! Login or Register

Join Culinate

With a free Culinate membership, you can:

Create your own recipe collections
Queue recipes for later use
Blog your culinary endeavors
Be part of our online community of cooks
And much more…

Join Now

Chocolate Butterscotch Chip Cookies

By Sharon Hunt, from the Sharon Hunt collection

Yield

18 cookies

Introduction

This recipe, contributed by a Mrs. Harold Schmitt, comes from the 1973 community cookbook Homemaker’s Delight.

Ingredients

	2¼	cups sifted all-purpose flour
	½	tsp. baking soda
	1	tsp. salt
	½	cup vegetable shortening, softened (see Note)
	½	cup unsalted butter, softened
	⅓	cup white sugar
	⅓	cup light brown sugar
	2	eggs
	2	tsp. vanilla extract
	¾	cup semisweet chocolate chips
	¾	cup butterscotch chips (see Note)
	1	cup chopped walnuts

Steps

Preheat the oven to 375 degrees. Grease two cookie sheets.
Combine the flour, baking soda, and salt in a bowl and set aside.
In a large bowl or stand mixer, beat the softened shortening, butter, and white and brown sugars together until creamy. Add the eggs and vanilla and beat until light and fluffy, then add flour mixture and beat until combined. Using a wooden spoon, stir in the chocolate and butterscotch chips and the walnuts.
Using a teaspoon, scoop up the dough, roll it into balls, and place the balls 2 inches apart on the greased sheets. Bake at 375 degrees for 8 to 10 minutes. Remove to a rack to finish cooling.

Notes

Culinate editor’s notes: The original recipe probably assumed home cooks would use Crisco for the vegetable shortening, but contemporary cooks can use trans-fat-free vegetable shortening, such as Earth Balance. And if you can’t find butterscotch chips that aren’t loaded with artificial colors and flavors, just skip ‘em and use regular chocolate chips or white chocolate chips instead.

Think before you type

Culinate welcomes comments that are on-topic, clean, and courteous. For the benefit of the community we reserve the right to delete comments that contain advertising, personal attacks, profanity, or which are thinly disguised attempts to promote another website.

Please enter your comment

Comment

I recommend this recipe

Format: Bare URLs are automatically linked; use this style: [http://www.example.com "place text to be linked here"] for prettier links. You may specify *bold* or _italic_ text. No HTML please.