marilynpeight
These soft and decadent chocolate chip cookies are loaded with toffee bits, butterscotch morsels and chocolate chips, making an irresistible treat! The original recipe for these chocolate chip cookies was found in my Amish grandmother’s recipe collection and they are similar to Toll house cookies, but even thicker and softer. The addition of toffee and butterscotch definitely takes them to another level of Yum! If you love Amish baked goods you may also enjoy Amish custard Pumpkin pie, Amish chocolate whoopie pies or Amish Sand tarts.
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Butterscotch Toffee Chocolate chip cookies
Equipment
- baking sheets (linked below)
- Mixing bowl (linked below)
- measuring cups (linked below)
- Whisk (linked below)
- Large spoon (linked below)
Ingredients
- 1 cup salted butter softened
- 3/4 cup brown sugar packed
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all purpose flour *see note below
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1/2 cup toffee bits *see note below.
- 1/2 cup Butterscotch morsels (chips)
Instructions
Preheat oven to 350.
- Cream softened butter and the sugars together in a large mixing bowl until well combined and smooth. Add the eggs and vanilla, then stir well to combine.
- Add all purpose flour, baking soda, baking powder and salt. Mix well to incorporate the dry ingredients, then do a roll test: Roll the cookie dough into a ball between your palms and if the dough is sticky, add another 1/4 cup of flour, or just enough so that you can roll the cookie dough into a ball without it sticking to your palm.
- Fold the chocolate chips, butterscotch morsels and toffee bits into the cookie dough, then shape the dough into balls the size of walnuts and place them on greased cookie sheets. (6- 12 per sheet depending on the size.) *see note below.
- Bake in the preheated oven for 10-12 minutes until the cookies are golden, then remove them from the oven.
Optional step:
- Press additional chocolate chips and butterscotch morsels onto the warm cookies. Once the chips and morsels are shiny and soft you can swirl them a bit with a spatula or knife. Sprinkle additional toffee bits on top and enjoy!
Notes
Equipment:
- Baking sheets I prefer to use Nordic ware baking sheets (not and ad), because I have found them to produce the best, even bakes in cookies, biscuits and more.
- Mixing bowls I personally prefer to use metal mixing bowls, because they have always been easy to clean and durable for me.
- Measuring cups I also prefer to use metal mixing cups for their durability and dish washer friendliness.
- Whisk A large whisk with a wire handle is my preference for mixing up the wet ingredients for these butterscotch toffee chocolate chip cookies.
- Large spoon I like to mix in the flour for these loaded cookies with a large spoon or spatula.
Ingredients needed: Flour, butterscotch morsels, eggs, vanilla extract, brown sugar, granulated sugar, baking soda, baking powder, butter, salt, chocolate chips and toffee bits.
I prefer to use Heath toffee bits and Nestle butterscotch chips in these butterscotch, toffee chocolate chip cookies.
Step 1: Cream butter and sugars until well combined and fluffy.
Note*
For the best texture in these butterscotch toffee chocolate chip cookies, be sure to cream the butter and sugars well. This incorporates more air into the cookie dough and creates lighter textured cookies.
Step 1 continued: Beat in the eggs and vanilla until the dough feels fluffy.
Step 2: Add the dry ingredients and mix well again to incorporate the baking soda, salt, baking powder and flour into the cookie dough.
Note*
If you prefer you can mix the dry ingredients separately before mixing them into the wet ingredients.
Step 3: Fold in the butterscotch morsels, toffee bits and chocolate chips.
Step 3 continued: Roll the cookie dough into walnut sized balls and place them onto cookie sheets. Bake in the preheated oven for 10-12 minutes until golden on the edges.
Note*
I prefer to leave several inches between the cookies because they tend to spread out while baking. For the best results I only do 6-9 per baking sheet.
Tips for the perfect cookie:
To get the cookies nicely rounded you can place a cup over the warm cookies and swirl the cookie edges a bit to get nice and even cookies!
If the cookies have cooled too much to melt the additional butterscotch morsels and chocolate chips on top, you can heat the oven to the lowest setting and place the cookies-topped with butterscotch and chocolate-back into the oven for 30 seconds, or until the chocolate looks shiny and is soft.
Inspiration for your day:
Joy: A merry heart does good, like medicine, but a broken spirit dries the bones. Proverbs 17:22.
It can be difficult to be Joyful through dealing with trauma, death of a loved one, financial hardships and more. However, Joy is a gift that pleases the Lord to give to us if we but ask! Joy is deeper and more fulfilling than momentary happiness, but sometimes it is elusive when we are bogged down with the weights of things happening around us. God’s word promises to give us good gifts if we ask him, Mathew 7:11 and Joy is not only a gift, but also a fruit of the spirit Galations 5:22. The most simple step to achieving Joy is not to do the things that are self pleasing or bring us momentary pleasure, but to simply ask in faith (knowing that we will receive good gifts if we ask in faith) and to turn our mind from the worries and stress surrounding us, choosing to focus instead on the truth and goodness of the Lord. Philippians 4:8
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