Makes about 22 (4-inch) cookies
|2-1/2||cups all-purpose flour|
|1||teaspoon baking soda|
|1||cup butter, softened|
|1||cup packed light brown sugar|
|1/2||cup granulated sugar|
|2||cups semisweet chocolate chips|
|1/2||cup white chocolate chips|
|1/2||cup butterscotch or peanut butter chips|
- Preheat oven to 350°F.
- Combine flour, baking soda and salt in medium bowl; set aside.
- Beat butter, brown sugar and granulated sugar in large bowl of electric mixer at medium speed until light and fluffy. Beat in eggs and vanilla until blended. Gradually beat in flour mixture on low speed until well blended. Stir in chips.
- Drop dough by scant 1/4 cupfuls onto ungreased cookie sheets, spacing 3 inches apart. Lightly flatten dough with fingertips. Bake 12 to 14 minutes or until edges are set and golden brown. Cool cookies 1 to 2 minutes on cookie sheets; transfer to wire racks. Cool completely.
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