I started out with good intentions of making biscuits and somehow, along the way, I made Butterscotch Cookies! They were great as they were but I know my boys and they are not fond of butterscotch. However, I can put dark chocolate chips in anything and they will gobble it up. I think I’ll try them in cornbread just to see if my theory is true .
I’ll let you know. 😉 Eat these as they are or add oats, nuts, dried fruit, cinnamon sugar and/or dark chocolate. Just make them and get raves about making the best cookies ever! One of my twins told me, “Hey Mom, they didn’t even need milk!” My oldest said to me, “When I have children, I’ll bring them over at Christmas to eat the best Grandma cookies!” That’s why I write Recipes For My Boys, so they will have their favorites … forever.
Butterscotch Dark Chocolate Cookies
makes 1 1/2 to 2 dozen cookies
- 1/2 cup margarine or butter
- 1/2 cup brown sugar, make your own
- 1 Tablespoon honey
- 1/3 cup sour cream
- 1/4 teaspoon baking soda*
- 2 cups self rising flour, sifted
- 1/2 to 1 cup dark chocolate chips
Preheat oven to 350 degrees F. Cream margarine, honey and brown sugar until light and fluffy. Stir in sour cream. Sift in baking soda and self rising flour and stir just until incorporated. Drop by Tablespoons onto ungreased baking sheets. Cook 9 to 11 minutes until brown around the edges. Let sit 2 to 3 minutes and transfer to cooling racks. Enjoy!
*You can leave this out. I added it originally when trying to decide what to make.