This is a must try moist and delicious cookies. Chocolate chips cookies are a favorite amongst my family and friends. This cookie dough is a great baseline for any chocolate chip type cookie. Depending on the occasion, the type of chips used in the dough changes. This particular Butterscotch and Sea Salt Caramel Chips is my favorite one by far. I love the fact that these chips don’t fully melt (like a regular semi sweet chocolate chips. The cookies are soft inside with a pop of crunch outside; and the buttery bite of the butterscotch and light salty flavor of the sea salt caramel will have you eating more than one.
I dedicate this cookie recipe to all my fans who have eating my original chocolate chip cookies. Enjoy!
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Butterscotch and Sea Salt Caramel Chips with Walnut Cookies
- 1 cup unsalted butter softened (2-sticks)
- 3/4 cup dark brown sugar
- 3/4 cup granulated sugar
- 2 teaspoon vanilla extract
- 1 teaspoon lemon juice fresh squeezed
- 2 large eggs
- 2 1/4 cups all purpose flour
- 3/4 cup toasted oatmeal
- 1 1/2 teaspoon baking soda
- 1 teaspoon sea salt
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups butterscotch chips
- 1 1/2 cups sea salt caramel chips
- 1 1/2 cups chopped walnuts
Preheat the oven to 350 degrees. Use the convection setting if your oven has that feature.
In a medium bowl, sift the flour, add the toasted oatmeal, cinnamon, baking soda and sea salt. Use a spoon to combine. Set aside.
In an electric mixing bowl attached with a paddle, cream the sugar, butter, vanilla extract and lemon juice. Start at low speed to combine the ingredients - about one minute. Increase speed to medium and continue mixing until the mixture is creamy and light in color - about five minutes.
Note: Use a spatula to scrape down the sides of the bowl occasionally.
Add the eggs - mix at low speed to incorporate the eggs - one minute. Increase speed to medium and continue mixing until the mixture is very light and creamy - four to five minutes.
Note: Use a spatula as needed to scrape down the sides of the bowl.
Add the flour mixture to the creamed sugar and butter mixture. Mix at low speed until fully combined. About one to two minutes.
Add the butterscotch chips, sea salt caramel chips and walnuts. Mix at low speed until fully incorporated. About one minute.
Remove the bowl. Line two half sheet baking pans with parchment paper. With an ice cream scoop, use one level scoop per cookie. Place on the baking pan - 12 cookies per pan, spaced evenly.
Place the pans in the oven, bottom and middle racks, and bake for 18 to 20 minutes. The cookies will be lightly brown and soft to the touch. Remove the cookies to a cooling rack. Allow to cool for 15 to 20 minutes before removing them from the baking sheet. Place the cookies directly on the cooling rack and allow to cool completely.
Note: the cookies are soft when they come out the oven so partially cooling them before removing them from the sheet pan is important - this hardens them to a removable texture.
Serve and enjoy!
Tools used in this recipe: Kitchen Aid electric mixer with paddle attachment. Medium bowl. Flour sifter or a fine-whole strainer for sifting the flour. Ice cream scoop. Two 1/2 sheet baking pans lined with parchment paper
You can substitute a hand held mixer.
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