This post may contain affiliate links. Please read our disclosure policy.
Soft chocolate chip cookies that are delicious, easy and filled with two kinds of chips – white and butterscotch chips. We get asked for the recipe all the time, which is why it’s a GO-TO!
These cookies are filled with white and butterscotch chips as well as a secret ingredient that makes them irresistible. If you’re looking to change up your classic chocolate chip cookie recipe, this one is perfect!
A Secret Ingredient
We’ve always loved making cookies, and over the years we’ve made so many varieties. Today’s recipe happens to be a twist of our classic chocolate chip cookies!
Everything is made the same way, but instead of adding vanilla, you add our secret ingredient – almond extract! Believe it or not, but it makes these cookies irresistible. We also add white and butterscotch chips, and any time we make them, people ask for the recipe. They’re just that good. 😉
Of course you can adjust them to your liking, but we are promising the chips and almond are the perfect combo.
Easy Peasy Cookies
These white chocolate butterscotch cookies take just about 10 minutes to put together.
Begin by combining the sugars, oil and butter. Add eggs and beat until fluffy. From there you will add the dry ingredients along with the almond.
Last but not least, add the chips and combine well.
NOTE: The key to making the cookies look pretty is to add a few chocolate chips on top of the scooped or rolled cookie dough. 😉
Bake for 7-9 minutes and voila – a delicious cookie that you’ll want to eat a dozen of.
Cookie Questions?
Can you make these AHEAD OF TIME? Yes! You can make the dough up to 24 hours in advance. Just cover and place in the fridge and let them come closer to room temp before rolling into balls and baking.
STORING is also very easy. Just place in airtight container or Ziploc bag and keep on the counter for 3-5 days (if they can last that long). Adding a piece of bread to the container can also keep them soft.
Can you FREEZE cookie dough? Of course! Roll the extra dough into balls and freeze them in an airtight container. When you want to use them simply pull out the desired amount, let thaw, and bake according to the recipe directions.
We hope you enjoy these white chocolate butterscotch chip cookies because they really are a family favorite recipe!
For more cookies, check out:
- The Best Chocolate Chip Cookies
- Favorite Snickerdoodles Recipe
- Sugar Cookies
- Gooey Butter Cake Mix Cookies
- White Chocolate Snickerdoodles
- White Chocolate Macadamia Nut Cookies
White Chocolate and Butterscotch Chip Cookies Recipe
Ingredients
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup butter or margarine (softened)
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups all-purpose flour
- 6 oz white chocolate chips
- 6 oz butterscotch chips
Instructions
- Cream together sugars, butter and oil in mixer.
- Add eggs and beat until fluffy.
- Add dry ingredients as well as vanilla and almond extract.
- Mix in chips.
- Bake at 350 for 7-8 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These look really good – white chocolate and butterscotch. One question – when you say 1/2 bag white chocolate and 1/2 bag butterscotch, how many ounces are in the bag you’re referring to? They come in a small and large size bag. I’m not sure of the ounces in each off hand so don’t want to confuse the issue by asking the question that way. I guess a better question would be – how many ounces of white & butterscotch are in the recipe? Thanks.
Tavette – S. Florida
About 6 ounces of each. 🙂
These are fantastic! I’ve made them twice now. The first time they were very greasy and I had to wrap the baked cookies in paper towels to absorb the extra. The second time I cut the oil in half and they are perfect! Maybe it has to do with the altitude and dry air in Colorado.
These were really yummy! Just pulled them out of the oven and shared one with my one year old 🙂
I made these cookies and for some reason they came out cakey. I made it exactly how the recipe is written. Any reason why you think this may have happened?
I made these last night and they were the best cookies I have ever made. I made sure to keep the butter nice and cold and I put the dough in the freezer while the oven heated up and I cleaned the kitchen. They were the softest, most perfect cookie I have made! I only made 12 last night, but I rolled the rest of the dough up in plastic wrap and froze it so I can make a few when I want. Thanks for the recipe!
Yay, Elaine!! SO glad you loved them. They are definitely my favorite cookies ever. I love to hear that others love them just as much! 😀
These are gorgeous. I love making white chocolate and butterscotch together!
I just made these cookies and you are correct when you say “you can’t go wrong”. They are wonderful. I was just wondering if you typically use butter or do you use margarine. I used margarine, but may try butter next time. Thanks for sharing the recipe. It’s GREAT!