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.



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!



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!


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



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



  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.**




Until next time, Happy Baking!

Easy Cinnamon Stuffed Buns With Streusel Glaze Topping

    I LOVE bread. All forms of bread. Rolls, buns, loaves, I don’t care what shape it comes in, bread is amazing. I refuse to not eat bread. I may turn out to be the fattest person in America sure, but I will always eat bread. I don’t know what kind it is, maybe pumpernickle? But the bread that they bring out to your table at Outback Steakhouse is the BEST. Hands down, no arguments, case closed. That shit is amaaazing!

    Anyway, I recently picked up a magazine called Where Women Cook, put together by Jo Packham. You can find Where Women Cook along with Where Women Create, Where Women Work and What Women Create here. Such a fabulous, inspiring publication! 


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    I wasn’t looking for anything in particular when I took my magazine off the shelf today. Just something delicious! After thumbing through the mouth-watering, vibrant pages, I turned back to the first one and settled on that. The section of the magazine is called “From My Kitchen Table” and the recipe is from Jo Packham herself! (She titles the recipe Cinnamon Surprise Buns with Streusel Topping) I say Cinnamon Stuffed buns, but same thing! 🙂 


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    So I got to work, and soon my kitchen although I had turned it into quite a mess on accident, (oops! Flour EVERYWHERE, overturned the bag, so I had to pause and clean that up) but once I got going, the whole house smelled like cinnamon! I brewed a pot of coffee while I was waiting for these delights to bake, and it was like I was in my very own private coffee shop! (If only lol) 


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    You guys, these are perfect anytime, but I just had one with a cup of coffee and it was HEAVEN. I swear. Perfect Monday morning breakfast. Or any day of the week for that matter! 

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    Below is What You Need, and the How To. Any questions feel free to leave a comment or a message! Happy Baking! 

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Recipe Created By: Jo Packham; Learn about Jo here



For the filling:

1/4 cup Brown Sugar

1 Tbsp Cinnamon

2 tsp melted Butter, unsalted 

For the Bun Dough:

1 cup warm water

2 packages of active-dry yeast

1 tsp sugar

1/2 cup melted butter

1/2 cup white, granulated sugar

3 eggs

1 tsp salt (I did not use salt)

4 cups all purpose flour

For the Streusel Topping:

1/4 cup flour

2 Tbsp brown sugar

2 Tbsp Butter, unsalted, cold

1/4 tsp cinnamon

**Note: For my Streusel Topping, I changed it up a bit and made it into more of a glaze. For a Streusel glaze, I used 4 Tbsp of flour, 1/4 cup brown sugar, 3 Tbsp melted butter, 1 tsp cinnamon. Either topping tastes great, or get creative and make one up yourself!** 



  1. To make the filling, mix the brown sugar, cinnamon, and butter together in a bowl. Set that aside.

Bun Dough:

  1. Get a large bowl. Combine the warm water and yeast packets, and 1 tsp of sugar. Set the bowl aside for about 5 minutes so the yeast can bloom.
  2. In a seperate bowl, mix the butter, sugar, eggs, and salt(if using) together. **Note:Jo’s recipe calls for the use of a mixer with a dough hook. I am not blessed enough to have such a luxury, and I so I mixed this with just a wooden spoon, and it came out just fine! So if you don’t have a mixer, not to worry! You can still make these delicious treats!**
  3. Add the yeast mixture to the butter mixture and stir until just combined.
  4. Now, add the flour 1 cup at a time. Mix the dough between each cup. Once you’ve added enough flour, the dough should start to pull away from the bowl.
  5. Take the dough out of the bowl and knead it on a lightly floured surface for about a minute.
  6. Grease a 13 x 9 inch baking pan with some baking spray.
  7. Next, divide your dough into 24 balls. Stuff each dough ball with about 1 tsp of the cinnamon filling, and then place them in your baking pan. (The rolls can touch, it’s fine)
  8. Cover your baking pan with plastic wrap and let the rolls rise for 1 hour. Preheat your oven to 375°F

Streusel Topping: Jo’s Version

  1. Combine flour, brown sugar, butter, and cinnamon in a food processor until crumbly. Sprinkle the tops of your buns with the streusel topping.

Streusel Glaze:My Version

  1. Combine your dry ingredients while the butter melts. (About 10 seconds in the microwave)
  2. Add butter to dry ingredients, mix until combined. Spread over the tops of your buns before baking.

**BAKE THE ROLLS FOR 15-18 MINUTES at 375°F IN YOUR OVEN. I have a slightly lower temperature on my oven, so my rolls took the total 18 minutes to bake** 


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