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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.
I couldn’t find almond extract, so I substituted raspberry. They turned out great! Really compliments the butterscotch and white chocolate flavors!
Winner winner! Brought these to a friend’s house and I’m pretty sure everyone went did a second cookie! And I made them pretty big — I think I got 16 large cookies from the batch (baked at 350F for 15 minutes). I also put in about 1/2-3/4 tsp of almond extract instead of the full teaspoon. I wanted a recipe for white chocolate & butterscotch and this was PERFECT. Thanks for sharing!
I’m so glad you and your friends loved these! Thanks for sharing your almond extract tip!
This is for you, soft yet thick chewy cookie lovers. With the butter and oil combo, it doesn’t spread like other cookies, so you get the fat little rounds of amazing deliciousness in every bite. It’s easy to make, can be prepared ahead, and I’ve used this as is as well as a base for other cookie mix ins (I’m looking to you, peppermint chip.) All time favorite soft chipped cookie.
Love your recipes – all simple and absolutely delicious!
Hope you could come visit the philippines once this pandemic is over and enjoy our native cuisine!
Thank you for sharing your recipes.
You are so welcome! I’d love to visit there sometime! I am so glad you like the recipes ;)Thank you!
After all is mux, di u toll them in balls and place in cookie sheet?
Yep, scoop onto cookie sheet, using a cookie scoop or spoon. You don’t necessarily have to roll them into balls.
All the cookies I’ve tried making this week were Blah!! These TURNEd out just how I like them ? thank you for the recipe!! Super mom!
Yay!! Thanks for saying that!! Happy you liked them!
I just made these and they turned out amazing. I took out 1/2 cup oF sugar and used canola oil and cooked for 10-12 minutes. My mother in law is a pastry chef and she said they are perfect!
That’s a nice compliment! Thank you for sharing that!
This is definitely my favorite to go cookie recipe! I make them so often, everyone loves them! Sometimes I sub the butterscotch With milk chocolate.
My favorite go-to, as well!! Thank you for sharing that!
i was wondering can we take the 1/2 cup oil out and put extra 1/2 cup butter what would that do will it be ok what kind of difference will it make? Will it taste as good ?
I personally have not tried, so I am not sure how they will turn out.
Better! I exchage oil for butter in most cookie cake recipes I make. Butter makes everything better, FOR SURE!
Made these cookies last week. They are SO good! They remind me of Otis Spunkmeyer white chocolate MACADAMIA nut cookie dough. I feel the addition of oil and almond extract to this cookie dough recipe, is truly the key to this PHENOMENAL recipe. This dough is so versatile. it would make an excellent chocolate chip cookie. I will be making these over and over again! Thank you!
Thank you for sharing that!! Yes, you could use this dough for so many other recipes! Enjoy!!