My Corner of the World

My Corner of the World -

Elaine’s Butterscotch Chip Cookies

A friend of mine came to my place last Saturday and both of us cooked.  We agreed we would only make things we’ve never made before.  She made Iranian meatballs with chicken inside.  I made potato bread which was ok but bland.  I don’t think it’s worth putting the recipe up for it. I also made cookies for the first time.  Absolutely worth posting the recipe.  My friend touted them as “the best cookies in the world” hehehehe  It’s derived from my grandmothers (and mother’s) chocolate chip cookies but with a few modifications here and there.  I’ve used Splenda for this recipe.  The Splenda brown sugar was supposed to be cut in half since 1/2 cup of it is equal to 1 cup of regular brown sugar.  I didn’t do that, I left it as is.  I made 3 batches; 1 with butterscotch chips, 1 with chocolate chips, 1 with dried cranberries.  All were good but the butterscotch won hands down!  A word of caution; these cookies expand when they cook! Ingredients:

  • 1/2 c.  all vegetable shortening
  • 3/4 c. Splenda white sugar
  • 1/2 c. Splenda half and half brown sugar
  • 1 beaten egg
  • 1 capful (a tsp?) of vanilla
  • 1 1/2 c. unbleached flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1 c. butterscotch chips

Preparation: Blend well the shortening, white and brown sugar until it’s a creamy texture. Add the vanilla and beaten egg and mix. Blend in the flour, baking soda, baking powder, and salt. Mix well then fold in the chocolate chips. Spoon onto a greased cooking sheet and flatten. Again I didn’t get the baking time and temperature but try 350 degrees for 15 minutes. If they’re still not done, leave them in and check every 5 minutes until cooked.

Category: Desserts