Tuesday, November 10, 2015

Salted Butterscotch & Chocolate Chip Cookies

Do you ever think about slowing down? Sometimes I forget to do just that when it feels like I wake up, rush to work, rush home (Even though I am probably sitting in traffic both ways.) walk Margeaux, figure out what to have for dinner and then it's time for bed and to do it all over again.  

It's hard being in a city where everyone always gives the appearance to be in hurry, where people are racing down the roads, walking, what my husband would call "DC pace," from place to place.  I sometimes forget how much of hurry, let's go, world we live in until I go home to North Carolina or like this fall spend three weeks on and off in Park City, UT.  It has made me want to spend even just a few minutes each day taking a slower pace or going on longer walks with Margeaux to enjoy the beauty in the everyday little things.  

Being gone for so long has also made me crave a home cooked meal, and has made me want to bake.  Not just crank a cake out overnight, but be creative. I haven't gotten too just yet, but I did get to make some spicy cheddar crackers and some salted butterscotch chocolate chip cookies for a bride this past week.  And let me let you in on a little secret...you thought salt and chocolate went well together...salt and butterscotch chips are better. So putting both in this cookie was pretty dang delicious, definitely one of the best cookies I have eaten in a while! So give these soft chewy cookies a try and enjoy! By the way, please, please eat one warm...maybe served with a scoop of vanilla ice cream.

Beauty in the little everyday things...sunrise over Park City.

Donut Bar at the wedding last weekend...what's better than a donut bar though seriously?

And the cookies...

Side view, then a...

view from the top.

Salted Butterscotch & Chocolate Chip Cookies(recipe adapted from Martha Stewart)
*makes approximately 3 dozen cookies
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1 cup packed light-brown sugar
1 teaspoon salt
2 teaspoons pure vanilla extract
2 large eggs
2 cups (about 12 ounces) semisweet chocolate chips
3/4 cup butterscotch chips
1 Tablespoon sea salt

1.  Preheat oven to 350 degrees. 

2.  In a small bowl, whisk together the flour and baking soda; set aside. In the bowl of an electric mixer fitted with the paddle attachment, combine the butter with both sugars; beat on medium speed until light and fluffy. Reduce speed to low; add the salt, vanilla, and eggs. Beat until well mixed, about 1 minute. 

3.  Add flour mixture; mix until just combined. Stir in the chocolate chips and butterscotch chips.

4.  Drop heaping tablespoon-size balls of dough about 2 inches apart on baking sheets lined with parchment paper.

5.  Bake until cookies are golden around the edges, but still soft in the center, 8 to 10 minutes. Remove from oven, sprinkle with sea salt and let cool on baking sheet 1 to 2 minutes. Transfer to a wire rack, and let cool completely. Store cookies in an airtight container at room temperature up to 1 week.  Enjoy!

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