Yes, this name is quite the mouthful for a cookie. But let me tell you, they are very much worth remembering. My mom has always been famous for her chocolate chip cookies, and our favorite times as kids were when she would skip the traditional "cookie" shape (although these are never a bad idea) and bake all of the cookie dough in one big pan. There's something about the gooey, soft, not-quite-cooked-all-the-way-through texture of "pan cookie" as she calls it.
I wanted to dress these bars up a bit, so I added the dark chocolate chips and butterscotch chips. I think they would be amazing with chopped walnuts, but I did not have any so I used slivered almonds instead. If you like a salty-sweet dessert you could kick up the salt a little more; I didn't want to overwhelm anyone with salt, so I was a bit cautious with the amount.
Take these to your next party, potluck, or wherever cookies may be welcome. (This is everywhere, no?)
Salted-Dark-Chocolate-Butterscotch Cookie Bars
- 2 1/4 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons salt
- 1 cup (2 sticks) salted butter, softened
- 3/4 cup sugar
- 3/4 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 1/3 cup dark chocolate chips
- 1 1/3 cup butterscotch chips
- 1 cup slivered almonds
Preheat oven to 375 degrees. Grease a 15x10-inch baking dish well with butter.
Mix together the flour, baking powder, and salt in a small bowl. In a large bowl, mix the butter, sugar, brown sugar, and vanilla until combined. Add eggs, one at a time, mixing well after each addition. Gradually add the flour mixture until it is completely incorporated. Stir in the dark chocolate chips, butterscotch chips, and nuts. Drop dough into your greased baking dish and smooth the surface with a spatula until it is even. Bake for 20-25 minutes (the top should be golden brown). Let cool completely on a wire rack and cut into bars. Makes 4 dozen good-sized bars.