I have been wanting to bake these cookies for the longest time…. but searching for butterscotch chips in Singapore is really a tough task. To the extent that I even emailed Nestle Singapore on where I could lay my hands on these little morsels…. I was even contemplating to buy them from overseas….. when I finally catch hold of them at Cold Storage Bugis on a totally “try-my-luck” occasion. Coz prior trips to several Cold Storage had left the search in futile so I was quite half-hearted when making my rounds in the same supermarket again.
But shockingly and surprisingly, I found Butterscotch Chips… lying neatly on the shelf for Baking Needs, waiting for me to hurdle them home !!!… :) I was almost jumping up in joy !!! Hahaha… Though coming at a price tag of $10 for a small pack of 311g. I was abit paranoid in searching for these again, so I grabbed two packs and hopefully they can still be around should I need more next time.
So here I am, putting it to good use…
Butterscotch Chips Cookies with Macademia Nuts and Pecans
The aroma that fills the air was quite different from the chocolate chips cookies during the baking process. It was a hue of aroma that consists of buttery caramel with a twinge of fresh vanilla fragrance.
I was pretty ambitious and lazy previously, trying to fill up each tray with cookie dough that were relatively “big” and with minimum gap in between each dough, resulting in unsightly “huge” and flat cookies that join together when it spreads during baking. And humid and hot weather just make the condition worse.
Well, I learnt my lesson and shall inject more patience this time, even if it means sitting around for an hour more, nursing an aching shoulder, and baking a few more rounds to clear off the dough. And moulding the cookies in an air-conditioned room or popping them to the fridge just before baking does prevent the cookies from speading too much during the baking process.
Ooooo… I love these cookies much more than the chocolate chips ones….. Maybe coz all the while I don’t like the slight bitter taste of chocolate.. so these cookies definitely appeals to me more…. and with lotsa lotsa macademias nuts, I cannot resist !!!…
Wanted to bring some to let my colleagues try.. but all was finished up during the weekend… So colleagues, be patient ok!!!..:p
- 2¼ cups flour
- ¾ cup sugar
- ¾ cup brown sugar
- 1 teaspoon vanilla
- 1 cup butter
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 large eggs
- 2 cups butterscotch chips
- Macademia Nuts (Optional)
- Pecans (Optional)
- Mix together the flour, salt and baking soda in a small bowl, set aside.
- Cream the sugars and butter together, add the vanilla.
- Add the eggs one at a time.
- Slowly add the flour mixture.
- When completely mixed, add the butterscotch chips.
- Drop by the spoonful onto an ungreased cookie sheet.
- Bake 8-10 minutes at 375F degrees.