The Opinionated Baker

Not all of us are made of sugar and spice

Chocolate and Butterscotch Chip Cookies

with 2 comments

It’s been a long time ol’ baking blog of mine. Don’t worry, I haven’t forgotten you baby. It’s just been a tough few months.

Okay, maybe not ‘few’. It’s been a long 7 months.

Quick summary: Did an internship with Coke, went through a bad breakup, left Singapore to study for half a year Hawaii, mended my broken heart in Hawaii and fell in love with the place.

I’m currently in Hawaii, definitely the most beautiful place I have ever been. It’s like living in a dream. A beautiful dream that I never want to end.


The cultural shock/homesickness was pretty bad in the beginning, but it’s gone now and I just love this place.

Being so close to God’s creation, being able to actually live instead of mindlessly running the rat race… It’s definitely changed my life for the better. Money no longer seems so important when you realize how much better life on a tight budget is if you can live in a place like this.


It’s not so convenient baking in a dorm but there is an oven and I have started out again. Ingredients available here are so different from those back home and it’s honestly SUPER EXCITING to experiment.

So here’s a variation of my chocolate chip cookie recipe. It’s fast and efficient to make and I normally make a few batches at one go and store the dough in little ziplock bags in my fridge. So that when I need small gifts for friends or the craving for fresh cookies strikes, i can just grab one ziplock bag and get fresh cookies in half an hour. Damn straight I’m lazy.


Chocolate and Butterscotch Chip Cookies


  • 1/2 cup (1 stick) butter, softened
  • 1 cup light brown sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1-3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons instant espresso coffee powder
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup butterscotch chips


1. Cream the butter with the sugars using an electric mixer on medium speed until fluffy.

2. Beat in the egg and the vanilla extract until even fluffier. Add in the instant coffee powder and mix it in until dissolved.

3. In a mixing bowl, sift together the dry ingredients and beat into the butter mixture. Mix till the dough becomes sticky. Stir in the chips.

4. Wrap the dough in plastic/ dump it in ziplock bags like I do and chill for a minimum of 36 hours.

5. Preheat the oven to 300 degrees

4. Using a tablespoon measure, drop cookie dough on a greased cookie sheet about 3 inches apart. Tweak into a circular shape. Bake for 22 minutes or until nicely browned around the edges.


Written by Musingsat

November 11, 2011 at 3:10 am

2 Responses

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  1. haha you are back in action!


    November 16, 2011 at 1:46 am

  2. Haha, hey eu eu, yes i’m starting again! 🙂


    November 22, 2011 at 1:18 am

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