Last week, my guy and I decided on a romantic spur-of-the-moment date night to… The laundromat. (Yes, you can read all about our exciting adventure here.) But as part of our outing, we wandered around the grocery store on the other side of the parking lot while our socks and shirts spun around the dryer.
We meandered up and down nearly every aisle; my guy even pointed out a sleeping mask on the hair care shelves, reminding me how I’ve been lusting after one for months. (The crazy bright sunlight streams through the blinds in the morning and wakes me up every day like clockwork!) He stopped on the snack aisle, where he eventually settled on Despicable Me 2 fruit snacks with my encouraging approval. We bought tickets to see the movie in theaters the day it came out!
We paused at the candy shelves on our way towards the registers when I spotted chocolate-covered red licorice. (When did brands start selling that?) But just before my guy hopped in line to pay, my stomach rumbled louder than a freight train and practically begged for a sandwich.
I sprinted over to the deli, picked out the least soggy-looking one in the case, and followed my guy back towards the self-checkout. As he swiped the barcodes on our purchases, I realized I’d probably need a napkin to go with the mustard on the bread due to my slightly messy eating habits. I sped back to the deli to find one, and on my way back towards my guy standing at the front with the grocery bag, I spied…
Well, cookie crumbs, to be specific. The bakery, located adjacent to the deli, had set up a little wooden end table topped with a nearly 2-foot wide plastic container. On the clear lid, an employee had scribbled, “Cookie Samples.” Although probably filled with the discarded broken pieces fresh from the oven earlier, now only crumbs and a few larger morsels remained.
With my sweet tooth raging too, I grabbed four of the biggest ones (about the size of your thumbnail) and raced towards the exit before any workers spotted me.
As you probably guessed, I immediately ate the cookies bits first before unwrapping my sandwich. I savored every little nibble: so rich… so buttery… so indulgent… so NOT healthy… But their fun combination of butterscotch and chocolate chips captivated me, and I quickly turned to my guy exclaiming, “I could make a healthier version of these!”
So I did! My lightened Butterscotch Chocolate Chip Cookies taste just as sweet and buttery as the little crumbs I sampled, with the same irresistible soft and chewy texture. Even with all of the half-melted mix-ins I crammed in, these treats are still skinny, low fat, and low calorie!
I started with a slightly modified version of my popular Ultimate Healthy Soft & Chewy Chocolate Chip Cookies recipe. If you haven’t tried them already, go make them now! They’re one of the most-viewed recipes on my blog, and everyone raves about these cookies—none of their taste testers can tell they’re healthy!
In that easy recipe, I replaced the regular-sized chocolate chips with butterscotch morsels, but I maintained the same amount mini chocolate chips. I loved the balanced ratio of flavors that produced, and it was the perfect amount of mix-ins. (Remember, too many chips will prevent your cookie dough from sticking together, and you’ll end up with flat cookie blobs in the oven!)
Other than the small amount of melted butter, my recipe differs from traditional chocolate chip cookies in 2 ways.
Cornstarch. It keeps the cookies extra soft! Think about it… You add cornstarch to soups to absorb liquid and thicken them, and in cookies, it soaks up the extra moisture to keep them incredible tender.
Extra vanilla. It imitates butter’s flavor! Adding more vanilla tricks people’s palates into thinking there’s more butter in the cookies and that they taste more indulgent. It’s one of my favorite tricks!
It’s up to you whether you chill, but the texture will remain the same. In general, low fat cookies rarely spread like traditional ones after chilling because they contain less butter. So if you do chill, you must flatten the cookie dough slightly before baking.
Note: For the cookies in these photos, I skipped the chilling and immediately popped the dough into the oven.
Want to know my secret to super soft cookies? I slightly underbake them, then leave the cookies on the warm baking sheet for 10 minutes after removing them from the oven. This allows the centers to continue cooking without the outsides turning crisp and crunchy. They’ll stay soft for a week that way—if they last that long!
Paired with a tall frosty glass of milk, these Butterscotch Chocolate Chip Cookies will practically disappear right before your eyes! The rich, almost buttery caramel flavor of the butterscotch combined with the decadent melted chocolate creates the sweetest marriage of tastes. And their addictive extra soft and chewy texture will satisfy even the pickiest of cookie eaters!
Go ahead, sneak a second… I did the same thing!