These chocolate chip butterscotch cookies are a mixture of sweet chocolate chunks, butterscotch chips, and deliciously buttery dough all rolled together. This recipe is a great last minute goodie for a get together or event!
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Did you ever have a Nostalgic flavor that reminded you of a special time? Well, the base recipe for this one I created is just that for me.
There was a time, back in Middle School, that I was ALWAYS hanging out over at my best friends house. It was during that stage where I was gone from home to be where I thought it was “fun.”
My Middle School bestie had the coolest Mom. She had a solid tradition of making fresh cookies every single day. Because all of her kids constantly had friends over, the cookies got consumed quickly. I called these cookies “Kellie’s Cookies” growing up.
You know I just had to get the recipe from her. For a while, they never turned out right. The trick was to mix the ingredients in a certain order and learn the bake time for my specific oven. I’ve since shared this recipe with so many of my friends and morphed it into a cookie that is acceptable in our families diet and so amazingly delicious.
These cookies are made with Coconut Sugar and Grass-fed butter. Therefore, they are healthier and justifiable to eat one after another, right? At least that’s what I have to tell myself.
Kellie’s house was a house where everyone wanted to be. It was a place where you could kick off your shoes, raid the fridge, and stay as long as you’d like. For that reason, the flavor of those cookies brings back the sweet memories I made over at that house that I called my second home for a time.
Creation of this recipe
Over time as I’ve grown as a wife and mother I have become passionate about what my family is putting into our bodies. There is more of an awareness of what foods can cause harm to our bodies and what can promote healing. I’m a true believer that food is medicine because I’ve seen this to be true for myself and my family as we started to use wholesome ingredients in my home.
Natural sugars are used in this recipe. Our bodies were not created to be able to process anything but natural, real food. Sugar definitely needs to be consumed in extreme moderation, but these cookies are truly a treat every now and then.
I took the recipe for the cookies I grew up loving and created one that utilizes the ingredients I use in my home. After perfecting the recipe, I can say that I still get that nostalgic flavor of my Middle School days with every bite.
Can you freeze these Cookies?
Yes, these cookies freeze very well. I recommend using a cookie scooper to get even balls of dough, then place them in a single layer on a cookie sheet. Then, place the Cookie sheet in the freezer to freeze the dough balls. Once frozen, remove the dough balls and place them in a Ziplock back for future use. They are great to have on hand for an event or last minute visitor. The cookies can also be frozen after they are baked if you do not get some frozen beforehand.
Are these Crowd Pleaser Cookies considered healthy?
I would consider these Cookies to be on the healthier side. Using Grass-fed butter adds a ton of nutritional value. That bundled with natural sweeteners make it a somewhat “healthy” option for a treat. I do recommended that you check the ingredients on your Chocolate Chunk and Butterscotch bags. I recommend the “Enjoy Life” brand or “Lily’s” for both ingredients as they are allergy friendly brands and have simple ingredients, thus making them healthier.
Einkorn AP flour is also easier to digest than modern wheat such as regular Unbleached AP flour. Easier digestion equals healthier in my book!
Supplies you’ll need
- Mixer (I love my professional Kitchen Aid Mixer)
- Baking Stone or Cookie Sheet
- Parchment paper, optional
- Cookie scoop, optional
- Cooling rack or plate
How to make The Best Crowd Pleaser Cookies
Preheat oven to 350 degrees. Line your baking stone or sheet with Parchment paper.
In your mixing bowl, combine all wet ingredients: butter, eggs, oil, Coconut Sugar, and Cane Sugar.
Mix until well combined.
Combine the dry ingredients in a separate bowl. Add the dry ingredients to the wet in increments.
Mix just until the dough comes together.
Stir in the Butterscotch chips and Chocolate chunks.
Use a Cookie scoop or spoon to form balls of dough. Then, place the dough balls about an inch apart on your baking stone or sheet.
Bake for 10-12 minutes.
*Note: Be sure not over cook the cookies, they will finish setting as they cool.
Transfer cookies to a cooling rack or plate to cool.
Cookie Making Tips
- If you do not have Parchment paper you can grease your baking stone or sheet with a little bit of Coconut Oil. However, Parchment paper makes for much easier cleanup.
- Try adding M&M’s to the recipe for a special treat. Just take away 1/4 cup each of the Butterscotch chips and Chocolate Chunks to add the M&M’s.
- Feel free to take out the Butterscotch chips if you do not like them or do not have them on hand. These are just as good with just chocolate.
- I recommend using Coconut Sugar in place of Brown Sugar but you can also use Raw Turbinado (Brown) sugar if you do not have Coconut Sugar.
- Einkorn AP flour is what I use in this recipe. So, if you are going to try to make this recipe with regular AP flour you may need to adjust the amount of liquid you use. Typically, adding 20% more liquid for regular AP flour use should yield a similar result.
For more wholesome recipes from My abiding home:
- The Best Orange Cranberry Scones with Essential Oils
- How To Turn Fresh Pork Belly Into Bacon without Curing
- 5 Simple Meals To Make Weekly
- Homemade Einkorn Sourdough Berry Pop Tarts Simple Recipe
If you try this recipe and enjoy it, I would love for you to rate it with 5 stars!
- Cookie scoop or Spoon
- Baking Stone or Sheet
- Cooling rack or plate
- Parchment paper
- ¼ Cup Coconut Oil Organic EV, if possible
- 4 Eggs
- ½ Cup Butter, softened Grass Fed, if possible
- ½ Cup Coconut Sugar Organic, if possible
- 1 Cup Cane Sugar Organic, if possible
- 2 tsp. Pure Vanilla Extract
- ½ tsp. Almont Extract
- 2 tsp. Salt Good quality Mineral Salt, not iodized
- 2 tsp. Baking Soda
- 4¼ Cups Einkorn AP Flour or 4 Cups of regular Unbleached AP flour
- 1 Cup Butterscotch Chips
- 1 Cup Semi Sweet Chocolate Chunks, roughly chopped or Chocolate Chips
- Preheat oven to 350 degrees. Line baking stone or sheet with Parchment paper.
- In a Large mixing bowl, combine wet ingredients: Eggs, Oil, Butter, Sugars, Vanilla, and Almond Extract. Mix until well combined.
- In a separate medium sized bowl, combine all dry ingredients: Flour, Salt, Baking Soda. Exclude the Chocolate and Butterscotch Chips.
- In increments add the dry ingredients to the wet. Mix just until combined. Do not over-mix.
- Stir in Chocolate Chunks and Butterscotch Chips.
- Use Cookie scoop or Spoon to get balls of dough. Place the dough balls an inch apart on a baking stone or sheet.
- Bake for 10-12 minutes.
- Once the cookies are done baking, let them cool on the stone for a couple of minutes. Then transfer them to a cooling rack or plate to finish cooling. Lastly, enjoy these delicious cookies! Save any extra cookies or dough for later, they freeze well.