Drop Cookies: Peanut Butterscotch Cookies

Peanut butter cookies are tasty, but peanut butterscotch cookies are divine. The addition of butterscotch chips gives these classic cookies a delightful upgrade. Serve them with milk for a fun afternoon snack.


Ingredients


½ cup butter or margarine, softened
½ firmly packed brown sugar
½ cup sugar
1 tsp vanilla
2 eggs
1¾ cup all purpose flour
1 tsp baking soda
½ tsp salt
1 cup butterscotch chips


Preparation


Heat oven to 375°F. Place sugars and butter in a large bowl and beat until light and fluffy. Add vanilla and eggs and blend until smooth. Mix in flour, baking soda, and salt. Gently fold in butterscotch chips.


Scoop by rounded tablespoons and rolls into balls. Dip the tines of a fork into sugar and use the tines to flatten the cookies slightly. The traditional crisscross pattern is formed by using the fork twice, but you are not required to use the traditional pattern. You can make up your own pattern, either using a fork or something else in your cupboard. The bottom of a glass works well. Whatever you use, dip it in sugar first to prevent sticking. In the picture, I've used a holiday tea cup to mark the tops of my cookies.


Bake your cookies for 10 minutes. Remove from cookie sheets immediately and cool on wire racks.


These can be stored in an airtight container for up to 5 days.