Chocolate and Butterscotch Chip Cookies: Made With Cinnamon and Buttermilk!

Happy July 1st Bakers!

I don’t know about anyone else, but I certainly am staying indoors this weekend; no BBQs for me! Don’t get me wrong, I’d love a nice juicy burger off the grill just as much as the next girl, but the heat is too much for me. It’s like…A TRILLION degrees out there and too much heat gives me a headache. So I’ll stay in and have a nice cool meal like sushi, and bake in the comfort of the A.C.

That’s how I came up with these great biscuits. Originally, I wanted them to be cookies. I actually called them cookies the entire day until I finally came to terms with the fact that they have more of a biscuit texture than a cookie, and are way thicker than an actual cookie should be, so they are officially biscuits.

 

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Delicious, warm and aromatic biscuits. They fill your whole house with the scent of cinnamon and it brought me right back to the beginning of Fall! Oh, how I long for it to be fall right now. To be comfortable in shorts and a sweatshirt, to not sweat the moment I step out of the door. (Okay, enough about the heat.)

I wanted something sweet, but not too sweet, and unique. I had some leftover Butterscotch chips (I can’t remember what from now), and some Milk Chocolate Chips as well. I said, let’s do a Chocolate Chip Cookie variation. YES, ANOTHER ONE. You can never have too many alternatives to a classic staple in the baking world!

 

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So, Butterscotch, Chocolate…I wanted to add ONE more thing because I just never know when to stop. Sometimes it’s good, sometimes it’s bad. This time, IT WAS GOOD! I grabbed the ground cinnamon from the cabinet and tossed a HEAPING teaspoon of cinnamon right into the dry ingredients. (Oh, wait! There’s SEA SALT in here too! 1/4 tsp in the actual batter itself, and then I sprinkled some right on top just as the biscuits came out of the oven.)

I used 1/3 cup of brown and granulated white sugar and used only one teaspoon of vanilla. I didn’t want a strong vanilla flavor overpowering the light sweetness of the butterscotch! And I definitely want to try and get these into more of a cookie form instead of biscuit, although they are great this way! I just want to try and see if I can get them a little thinner and crisper because I think they’d be even more amazing that way! Perhaps instead of heaping them onto the cookie sheet by the tablespoon, next time I will go for the teaspoon. All in a day’s adventure!

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HERE’S HOW! (This makes about 28 to 30 cookies)

 

INGREDIENTS:

3 1/2 Cups AP Flour

1 tsp Baking Powder

1 tsp Baking Soda

1 tsp Cinnamon

1/4 tsp Sea Salt (and a little extra for sprinkling tops if you choose)

1/2 Cup Butter

1/3 Cup Granulated White Sugar

1/3 Cup Brown Sugar

2 Eggs

1 tsp Vanilla Extract

1/2 Cup Buttermilk

1 Cup Chocolate Chips

1 Cup Butterscotch Chips

 

INSTRUCTIONS:

  1. In a medium mixing bowl, combine the AP flour, baking soda, baking powder, cinnamon and sea salt. Set aside.
  2. In a separate slightly larger mixing bowl, cream the butter and both sugars together for about 3 minutes.
  3. Add the eggs ONE at a time to the butter and sugar mixture. You should beat each egg for one minute before adding the other egg/ingredients.
  4. To the buttersugaregg mixture, add the dry and the buttermilk, alternating in 3 parts. (Start with dry, buttermilk, dry, buttermilk, dry, buttermilk)
  5. Stir the chocolate and butterscotch chips in by hand.
  6. Bake at 350°F until they are golden, and your kitchen smells like a cinnamon factory!

 

**When I was making these, I lined my cookie sheet with parchment paper and heaped the dough on in tablespoons. As I said, they came out more biscuit like than cookie, so if you want a thinner, more cookie-like version try a teaspoon instead. That’s what I’m going to try next time.**

 

 

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Until next time, Happy Baking!