Michelle from our Under 3 classroom enjoys baking these Butterscotch Chocolate Chip Cranberry cookies. They sound delicious and like a lot of family fun!
Ingredients:
2 cups and 2 tablespoons all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
3/4 cup butter, softened (1 1/2 sticks)
1 cup light brown sugar
1/2 cup granulated sugar
1 egg at room temperature
1 egg yolk at room temperature
2 tsp vanilla extract
3/4 cup butterscotch chocolate chips
3/4 cup cranberries
Instructions:
1. In a medium bowl, mix together the flour, baking soda and salt (I use a whisk), and set aside.
2. Cream the butter and sugar together with a mixer (stand or hand-held); add the egg, egg yolk and vanilla and mix well until just combined.
3. Add the flour mixture in batches, mixing to combine in between each batch, until all the flour is incorporated.
4. Stir in butterscotch chocolate chips and cranberries.
5. Cover bowl with plastic wrap and chill dough for 1 hour.
6. Preheat oven to 325 degrees. Roll dough into 1 inch balls and place on a parchment paper lined baking sheet.
7. Press in a few more butterscotch chocolate chips and cranberries onto the tops for extra flavour and presentation. Bake for 8-10 minutes or until edges are just ever so slightly browned. The centers of the cookies will look very soft and a little puffy.
8. Let cookies cool on the baking sheet for a few seconds, then transfer to a wire cooling rack.
NOTES
** If you use salted butter, omit the ¼ tsp of salt from the recipe. ** dough should be kept cold between batches. **dough can be chilled up to 5 days.
