I am making progress through the Martha Stewart Baking Handbook and have found some great recipes along the way.
This post covers White Chocolate-Butterscotch Cookies found on page 76 or right here.
Make sure you have these two ingredients before you start this recipe: white chocolate chips and vegetable shortening.
Ingredients: Makes about 2 dozen
- 1 ¾ cups of flour
- ½ teaspoon of baking soda
- ½ teaspoon of salt
- 2 tablespoons unsalted butter, room temperature.
- ¾ cup of vegetable shortening, room temperature.
- 1 ¼ cups packed dark brown sugar
- 1 large egg
- 1 tablespoon of pure vanilla extract
- 8 ounces best quality white chocolate, chopped into ¼-inch chunks (I used white chocolate chips)
Here’s the mix…kind of a pasty grainy mix and light in color.
- Preheat the oven to 350F degrees. Line two baking sheets with parchment paper; set aside.
- In a medium bowl whisk together the flour, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the brown sugar, butter, and shortening until light and fluffy. Scrape the sides of the bowl.
- Add the egg and vanilla extract and beat until combined.
- With the mixer on low speed and the flour in two batches until just combined.
- Stir in the chocolate.
- Drop 2 tablespoons of dough at a time about 2 inches apart.
- Bake rotating the pans halfway though, until lightly golden around the edges, about 15 minutes.
- Let cookies cool on the pans for 2 minutes before transferring to wire racks to cool completely. Cookie can be kept at room temperature in an airtight container up to 4 days.
Here are the finished cookies on the right.
They are super yummy and have such a different taste than I would normally prefer, but the combination makes them taste great!
They stayed nice and chewy…I took them out just when they browned per the instructions.
The vegetable shortening makes for nice chewy cookies.
You can find the recipe for the oatmeal cookies here. Happy Baking!