OH..... MY..... GOODNESS.
Having gotten tired of the traditional chocolate chip cookie, I started looking and came across this one. I am SO glad I did!! I divided the dough in half and used white chocolate chips in one half, butterscotch in the other, at 5000 feet elevation I baked them EXACTLY 10 minutes and they're absolutely PERFECT. Now all I can think about is how this dough would be with mint chips... peanut butter chips, triple chocolate (white, light & dark) chips, and even those Andes Peppermint Crunch ones.... Thank you SO much for this recipe!
I used your WONDERFUL recipe to make Chocolate Chocolate Chip Cookies (because I didn't have butterscotch chips on had) and they were delicious! I will come back and give a rating when I buy butterscotch chips, as I believe they will be magnificent then. Thanks for a yummy snack!
Tasty cookies, perfect for lunchboxes. I used salted butter, and next time would use only 1/2 t salt. Thanks for sharing the no-cake-mix recipe!
Splendid! These are about the best cookies I've made yet!
These were amazing! Soft and delicious. My 9 yr old scarfed down 5!!! I halved the recipe for the two of us and it worked out easily. Thanks for sharing. Chocolate & butterscotch together was perfect. The dough was very easy to work with, not stiff at all.
Delicious - I used liquid egg substitute and Blue Bonnet butter and still chewy and flavorful.
Kids loved these cookies. They were super chocolatey and wonderful. Did need a few extra minutes to bake, but otherwise easy to follow and tasted wonderful!!!!
I had some trouble with the batter being too thick. I found to hard to even completely mix the ingredients. They needed a little longer than 11 minutes to cook, but that's probably just my goofy stove. They do taste really good though! Very yummy!!
This was exactly the type of recipe I was looking for. These cookies are delicious. They really hit the spot when I tried them right out of the oven. I took them on a short road trip with me and they got all eaten up quite quickly. Thanks!