Chocolate-Dipped Butterscotch Cookies

• 1/2 cups Unsalted Butter
• 1/2 cups Shortening
• 1/2 cups Granulated Sugar
• 1 cup Brown Sugar
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1/2 teaspoons Baking Soda
• 2-1/2 cups Flour
• 2 cups Nestle Toll House Butterscotch Flavored Morsels
• 2 cups Melting Chocolate (See Note, I Used Almond Bark)

1. Preheat the oven to 375 F.
2. Beat together butter, shortening, granulated sugar, and brown sugar until creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat well. Add baking soda and flour and mix well. Mix in butterscotch chips.
3. Drop by spoonfuls onto a baking sheet, spacing them 1-2 inches apart. Bake for 8-10 minutes or until edges are golden brown. Remove from oven. Let the cookies cool and set before dipping in chocolate.
4. Microwave melting chocolate for 1 minute and stir until smooth. If using regular chocolate and paraffin, it may be better to melt both in a double boiler over medium-low heat.
5. Dip the bottom of each cookie in the melted chocolate and set on wax paper to harden for 30 minutes.
6. Note: Melting chocolate hardens quickly and doesn't melt as readily as chocolate chips. If you do use chocolate chips or bar chocolate, I recommend adding 2 ounces of paraffin wax (like Gulf Wax) to keep the chocolate from getting soft and melty at room temperature.

butter, shortening, sugar, brown sugar, eggs, vanilla, baking soda, flour, butterscotch, chocolate

Taken from tastykitchen.com/recipes/desserts/chocolate-dipped-butterscotch-cookies/ (may not work)