Choco-Scotch Cookies

• 1 12 cups salted butter, softened
• 12 cup granulated sugar
• 1 12 cups dark brown sugar
• 1 tablespoon vanilla
• 2 eggs
• 3 12 cups all-purpose flour
• 2 teaspoons baking soda
• 12 teaspoon salt
• 14 teaspoon cinnamon
• 1 (11 -12 ounce) bag semi-sweet chocolate chips
• 1 (11 -12 ounce) bag butterscotch chips

1. Preheat oven to 375.
2. Beat butter and sugars until light and fluffy.
3. Add eggs and vanilla and mix until well combined.
4. Stir in flour, baking soda, salt, and cinnamon until just combined but a small bit of flour remains.
5. Add chips and stir until incorporated and remaining flour is combined.
6. Drop by tablespoonfuls onto a greased or lined (I use a Silpat) baking sheet about 2 inches apart and bake 10-12 minutes or until light golden brown.
7. Cool 1-2 minutes and then remove to a wire rack to cool.
8. I recommend storing in the freezer if keeping more than 2 days - place a frozen cookie in the micro for 15-20 seconds to get that fresh from the oven softness and melted chocolate experience.

butter, sugar, brown sugar, vanilla, eggs, flour, baking soda, salt, cinnamon, semisweet chocolate chips, butterscotch chips

Taken from www.food.com/recipe/choco-scotch-cookies-507117 (may not work)