These are by far my favorite cookies.
And I am not alone.
Whenever I go visit my in-laws, they have the three bags of chips at the ready.
I will make a least 2 to 4 batches while I am visiting them.
They really are a triple threat.
And while I love to take credit for things that are above mediocrity,
sadly I cannot with these cookies.
My sister showed me how to make them.
BUTTERSCOTCH WHITE & MILK CHOCOLATE COOKIES
1/2 cup butter {one stick at room temperature}
2 cups sugar
1 T molasses*
2 eggs
2 tsp real vanilla
1 tsp baking soda
1 tsp salt
1 tsp baking powder
1 cup oatmeal
2 1/2 cup flour
1 cup milk chocolate chips
1/2 cup butterscotch chips
1/2 cup white chocolate chips
pecans, optional.
Preheat oven to 350 degrees.
Cream the butter at room temperature until it is light and fluffy.
{This is important}
Then cream the sugar and molasses with the butter.
{*You may wonder about this and ask "why not just use brown sugar?"
You can, if you like, but I have found the flavor of fresh molasses is much better.
But you can substitute 1 cup sugar and 1 cup brown sugar instead.}
Mix in the eggs and vanilla.
Mix the soda, salt, powder and oatmeal.
Add 1 cup flour and mix, then slowly add the rest.
Stir in the chips.
{At this point it is recommended that you refrigerate the dough for an hour.
If you can't wait, I'm sure they will still be great.
I do it both ways depending on the severity of my sugar craving.}
Drop balls of dough onto cookie sheet and bake for about 7 min.
The middle of the cookies will look slightly undone, but leave on the cookie sheet for several minutes.
They will finish cooking from the heat of the pan, but not overcook in the oven.
Remove from pan with a spatula and set on a cooling rack.
Try not to eat them all at once!
I LOVE LOVE LOVE these cookies.
I hope you find them a new family favorite too.
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Mmmmmmmmmboy!