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Prep 15min
Total45min
Servings26
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Ingredients
1 1/2
cups packed brown sugar
1
cup granulated sugar
1
cup butter or margarine, softened
1
cup shortening
2
teaspoons vanilla
2
eggs
3 3/4
cups Gold Medal™ all-purpose flour
2
teaspoons baking soda
1
teaspoon salt
1 1/2
cups white vanilla baking chips
1/2
cup butterscotch chips
1
bag (6 oz) semisweet chocolate chips (1 cup)
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Steps
1
Heat oven to 350°F. In large bowl, beat sugars, butter, shortening, vanilla and eggs with electric mixer on medium speed, or mix with spoon, until creamy. Stir in flour, baking soda and salt. Stir in white, butterscotch and chocolate chips.
2
Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased large cookie sheet.
3
Bake 12 to 15 minutes or until light golden brown. Cool 4 minutes; remove from cookie sheet to wire rack.
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A trick for making drop cookies the same size and shape? Use a spring-handled cookie or ice-cream scoop. A #16 scoop holds 1/4 cup dough.
Unbaked cookie dough can be frozen in an airtight container up to 9 months. Before baking, thaw frozen dough in the fridge at least 8 hours.
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