On my birthday, I stumbled across Hershey’s Butterscotch Chips at Sugar Fix. Ok, I actually went to Sugar Fix especially to look for them. They weren’t cheap but I have another recipe in mind for the rest of the packet that looks decadent. The pink M&M’s came from America – I bought them when I was there last December. (Anyone in the US who would like to send me more pink M&M’s let me know!)
1 cup (2 sticks) unsalted butter, softened
1/2 cup sugar
1/2 cup firmly packed light-brown sugar
2 large eggs
1 teaspoon pure vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups old-fashioned rolled oats
1 1/2 cups milk chocolate chips
1 block coarsely chopped dark cooking chocolate
1 cup M&M’s
3/4 cup butterscotch chips
- Preheat oven to 175 degrees Celsius. Line baking sheets with baking paper.
- In a large bowl with a wooden spoon or hand mixer, beat butter, sugar and brown sugar together until smooth and creamy, about 2 minutes. Beat in eggs, one at a time, until well blended. Stir in vanilla.
- In a medium bowl, sift together flour, baking soda, baking powder and salt. Gradually stir into butter mixture until well blended. Stir in oats, M&M’s, butterscotch chips and chocolate.
- Drop heaping tablespoons of batter onto trays, about 2 inches apart. Press tops down with the bottom of a glass to flatten cookies evenly. Bake until golden, about 16 to 18 minutes. (12 minutes in my oven) Cool on pan for 2 minutes. Remove from pan, and finish cooling completely on wire rack.