Butterscotch Chocolate Cookies

How do you celebrate the Fourth of July? A lot of people go to barbecues, watch fireworks, and do the All-American thing. Me on the other hand? I took it as a day off from work. And what do I do on days off from work? I clean. I read. And I bake. Today I didn’t get very  much cleaning done, but I did read both The Hunger Games and Catching Fire (and must say, I am obsessed!) I also made cookies. It’s not dark yet, but when the sun goes down I’m going to see if any of the neighbors are shooting off fireworks. And then back to work tomorrow.

I love the summer, where I can say I’m going to “work” instead of going to “school.” Only one year left!

These cookies are nice, soft, and fudgey. I’m sure my coworkers will be mighty happy when I bring them to work tomorrow.

Butterscotch Chocolate Cookies
(inspiration)

 Ingredients
1/4 cup shortening
1 cup semi-sweet chocolate chips
1/4 cup sugar
2 eggs
2/3 cup sweetened condensed milk
1 tsp vanilla extract
1 1/2 cups flour
1/2 tsp baking powder
1/4 tsp kosher salt
1 1/2 cups butterscotch chips
3/4 cup powdered sugar

Directions

1. In a small pot melt the shortening and chocolate chips. Let cool for 5 minutes. Mix in the sugar, eggs, condensed milk, and vanilla.

2. Combine the flour, baking powder, salt, and butterscotch chips. Stir to combine, so that there are no dry spots.

3. Cover and put in the refrigerator for 1 1/2 hours, until firm.

4. Line 2 baking sheets with parchment paper. Preheat the oven to 350.

5. Roll the dough into balls, 1 tbsp in size. Pour the powdered sugar into a shallow dish. Roll the balls in powdered sugar and place on a baking sheet 1 1/2 inches apart. Take a spoon and lightly flatten each cookie.

6. Bake for 11-13 minutes. Remove and let cool.

* makes about 48 cookies
* Shared with Crazy Sweet Tuesdays, What’s Cooking Wednesday, & What I Whipped Up Wednesday