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Chocolate Butterscotch-Chip Cookies

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Add these chunky, sweet treats to your holiday dessert menu.

Source: Martha Stewart Living, December 2002
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188
  • jalisapedgmail
    15 FEB, 2016
    The recipe is decent . However i made a few adjustments to better the recipe. I used 2.5 cups chocolate chips . ( 1 cup chocolate and 1.5 butterscotch/white chocolate mix) I also refrigerate my dough for 2 hours before I bake them . Because I noticed this recipe the dough spreads to much while baking leaving the cookie flatter and greasy . With these adjustments my cookies turned out wonderful . I also only make for 12 minutes taking them out and placing them on a wire wrack to cool
    Reply
  • Klchieri
    27 DEC, 2014
    This recipe is the worst cookie recipe I have EVER made. It should be removed! Greasy and flat is right. I will never bake a cookie recipe without reading reviews. Sad!
    Reply
  • Robbye D
    2 FEB, 2014
    Wish I had read other posts before making these.....greasy and flat. I went with old faithful Toll House recipe!
    Reply
  • Thomas Henshaw
    18 JAN, 2013
    These cookies are fabulous! I did alter the recipe a smidge. I used 2 and 1/2 cups of flour and I used all of the chips! 11 oz bag of butterscotch chips and 11 oz bag of chocolate chips! Yum!
    Reply
  • bakemaster2
    25 NOV, 2012
    Two words...flat and greasy!! This recipe is way overloaded with butter. Martha goofed badly on this one!
    Reply
  • Josh Hip
    19 NOV, 2012
    If you compare this to Nestle Tollhouse, which always turns out perfectly, this has at least one stick of butter too many and not enough flour. Worst recipe ever.
    Reply
  • Josh Hip
    19 NOV, 2012
    This is a terrible recipe. The proportion of butter to flour is all wrong. Obviously Martha didn't try it before she put her stamp of approval on it.
    Reply
  • MS12224151
    29 JAN, 2012
    Don't waste your time. I tried this despite the negative reviews. Thought it would be like the delicious, thin cookies my mom made in the 60's and 70's. Thought I would just under-bake them so that they'd turn out a bit softer. No luck. Even substituted 4 tablespoons shortening for the extra 1/2 cup of butter, hoping that would give the end-product a little extra body. The result was tremendously greasy, flat cookies that couldn't even support the chocolate. It all melted together in the center.
    Reply
  • Sandra7824
    25 JUL, 2011
    Loved it. The butterscotch makes it extra yummy.
    Reply
  • janalovesmartha
    30 APR, 2010
    These cookies are amazing...I made them 3 different ways...traditional recipe....which wowed everyone as they are what I consider authentic..all butter cookies, so if you're looking for gourmet, all butter cookies, this is it! I also made them with just chocolate chips and substituted the other cup of butterscotch chips with a cup of chopped pecans...by far the best of the 3 for adults...third way, I added cocoa to the recipe and made chocolate, chocolate chip cookies...all good!
    Reply

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