"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Butterscotch Chocolate Chip Cookies, by Emily Smith, is from Only the Best Volume II,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup butter 1 1/2 cup brown sugar 1 cup sugar 3 eggs 1 tbsp. vanilla 1 1/2 tsp. salt 1 1/2 tsp. baking powder 4 1/4 cup flour 1 12 oz. pkg butterscotch chips 1 12 oz. pkg chocolate chips
1. Preheat oven to 350º. 2. Blend butter, brown sugar and sugar. Add eggs and vanilla, blend until creamy. 3. Add salt, baking powder and flour, 1 cup at a time. When blended, add the chips. 4. Drop by teaspoon on greased cookie sheet. Bake 10-12 minutes.
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