Recipe #25: Michael's' Butterscotch Crunch' Cookies

This is a basic chocolate chip cookie dough recipe altered to suit the flavour of butter scotch chips. If you don't have butterscotch chips where you live, substituting chocolate chips will create a tasty alternative.

Every trip we make to Canada, where butter scotch chip trees grow, we bring back enough bags of chips to last till our next visit, or we ask to have them shipped to us should we, 'God forbid', run out. We use a whole 300g bag of 'Hershey Chipits®' Butterscotch Chips in this recipe so have your toothbrush handy after your children stop bouncing around the room from the shear joy of including them in their diet.

Ingredients:

1/2 cup margarine

1/2 cup unsalted butter

1 teaspoon vanilla

1 egg

2 - 2 1/2 cups of sifted flour

1/2 cup caster sugar

1/2 cup medium brown sugar

2 tablespoons of Tasmanian Leatherwood honey [I can find this at Tesco but any other strong flavoured honey will do]

1 teaspoon of baking powder

A pinch of salt [when using unsalted butter]

1/4 teaspoon of cinnamon [optional]

300g Hershey Butterscotch Chipits®

Instructions:

Preheat oven to 350˚C

In a large mixing bowl, beat the butter, margarine, white & brown sugars until light and fluffy

Add egg vanilla and honey and beat for 1-2 minutes until thoroughly mixed

In a medium sized bowl sift together the flour, salt, cinnamon and baking powder

Add the dry mixture to the wet in stages between mixing until dough is dense; not too soft or too hard

>Hint: The recipe calls for 2 to 2 & a half cups of flour so you can decide the consistency of your dough. More flour will vield a crunchier harder biscuit. Adding less flour will have the cookies melt and spread from the butter content. Place the dough on sheets with this in mind.]

Mix in the 'magical bag' of butterscotch chips

Spoon the mixture onto cookie sheets with a teaspoon

Place in oven for 10 minute or until golden

Remove from oven and rest on a cooling rack, for as long as you can, before scoffing one down!