Chewy with sweet butterscotch morsels, perfectly spiced.
2 dozen 2 inch cookies
1-1/3 cups [200g] flour
2 cups [220g] Guittard Butterscotch Baking Chips
¾ cup [160g] packed light brown sugar
½ cup [120g] unsalted butter
1 [50g] egg
½ tsp vanilla
½ tsp salt
½ tsp baking soda
1 cup [70g] toasted walnuts (optional)
1-1/2 tsp pumpkin pie spice
3-1/2 tsp cinnamon
Preheat oven 350°F. Mix flour, spices, and baking soda in small bowl. In stand mix, cream butter and sugar, whip in eggs, vanilla, and salt. Fold in flour mixture, then chips (and optional walnuts). Portion out large tablespoons [40g] balls of dough, bake on parchment paper for 9-12 minutes, or until edges become brown. Allow to cool on pan.