Sheriff Don's Butterscotch Cookies

This recipe was inspired by the Famous Amos chocolate chip cookie texture, which focuses on a cookie that is slightly firm yet doughy, rather than gooey or hard and crispy. I substituted butterscotch chips instead of chocolate chips and added a splash of almond extract which makes this cookie really hard to resist!!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 350°F.

Step 2

In a large mixing bowl, cream together the butter, and both sugars. I recommend using the dough blade, with mixer speed set at low-medium.

Step 3

Once butter and sugars are blended, add in eggs, vanilla, and almond extract, mixing at low-medium speed until blended and smooth.

Step 4

Dissolve baking soda in hot water and slowly add to blended mixture while mixer continues to run.

Step 5

Set mixer speed on low, add salt and slowly add flour, 1 cup at a time. Next, slowly add-in chocolate chips and pecans, and continue mixing until thoroughly blended into a thick cookie dough consistency.

Step 6

On a large, slightly greased, baking sheet, add small teaspoon-sized balls of cookie dough (1" sized balls), spaced every 2", until sheet is filled.

Step 7

Place cookie sheet in the oven and bake for 10-12 minutes, or until individual cookies just begin to brown along the edges. The goal is to produce cookies that are firm but not crunchy. They should be slightly browned evenly on the bottom. The only way to achieve this cookie texture is to keep a close eye on baking time and frequent baking progress checks.

Step 8

IMPORTANT: After removing cookies from oven, alow them time to cool down a little. This gives the cookie dough time to firm up. If you try removing cookies with a spatula to soon, they will resist and pinch or break up. They are easily lifted from the cookie sheet once they have sufficiently cooled.

Step 9

This recipe yields approximately 65-70 cookies.

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