Butterscotch Chocolate Chip Cookies are very much like a classic chocolate chip cookie, but with two important differences: They have butterscotch chips and dark chocolate chips instead of the classic semi-sweet. Also, a sprinkling of sea salt on top gives these an extra little sweet and salty kick.

The orange and dark chocolate give these an autumnal, even Halloween look. I love that a simple, quick to make cookie can still look subtly festive without having to make cutout cookies with icing and such.

A Note on Chips:

These cookies call for butterscotch chips. I recommend checking the ingredients of butterscotch chips before buying as some brands include artificial colors. While butterscotch chips may not be the most wholesome thing on the market, some options are still better than others. I’ve found butterscotch chips at Aldi that use natural coloring and for one of the better prices, too!

While any flavor of chocolate chips can be used in these, milk, semi-sweet, or dark, I really enjoy dark chocolate chips or chunks. The bitterness from the dark chocolate helps to cut the sweetness of the butterscotch chips while also complimenting the sea salt.

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Butterscotch Chocolate Chip Cookies

Makes about 24-30 cookies

Ingredients:

• 3/4 cup / 168g neutral-flavored cooking oil

• 3/4 cup / 150g sugar

• 3/4 cup / 150g brown sugar

• 2 eggs

• 1 tsp / 5g vanilla extract

• 2 1/2 cups / 300g all-purpose flour

• 1 tsp baking soda

• 1 tsp salt

• 1 cup / 170g butterscotch chips

• 1 cup / 170g dark chocolate or semi-sweet chocolate chips

• sea salt, for sprinkling, optional

Directions:

Oven 375° / 190°C. 1 or 2 ungreased cookie sheets.

1. In a large bowl, combine oil, both sugars, eggs, and vanilla. Beat well with a spoon for about 30 seconds - 1 minute.

2. In a medium bowl, whisk together flour, baking soda, and salt.

3. Add dry ingredients along with butterscotch and chocolate chips to wet ingredients. Mix until well combined.

4. Drop by generous tablespoonfuls onto cookie sheets and bake for 8-10 minutes, or until edges are just starting to turn light golden brown and centers look mostly set.

Jenny’s Notes:

• While cookie recipes never include notes about needing to add more flour, like bread recipes often do, I often find it necessary to add more flour to get the consistency I like. If you can see cookie dough spreading in the bowl after mixing, rather than staying mostly in a mounded shape, it’s probably too soft. Add 1/4 cup flour at a time until desired thickness is achieved. If in doubt, you can always bake off a test cookie. Scoop out enough dough for just one cookie onto cookie sheet and bake, adding more flour if cookie spreads too thin. Conversely, if cookie is too thick and doesn’t spread much at all, next time add less flour.