Fluffy Nutty Chocolate Scotcher Cookies

Updated at: Wed, 11 Dec 2024 09:43:35 GMT

Step 1

PREHEAT YOUR OVEN TO 410 DEGREES F. I RECOMMEND LINING YOUR BAKING SHEETS WITH PARCHMENT PAPER.

Step 2

IN A LARGE BOWL OR YOUR STAND MIXER BOWL, COMBINE THE BUTTER AND BOTH SUGARS ON MEDIUM SPEED FOR ABOUT A MINUTE & THEN ON HIGH SPEED FOR AN ADDITIONAL 30 SECONDS. THE MIXTURE WILL BE LIGHT AND FLUFFY.

Step 3

BEAT IN THE EGGS AND VANILLA FOR ABOUT 30 SECONDS ON MEDIUM SPEED.

Step 4

MIX IN THE CORNSTARCH, BAKING SODA, SALT, CAKE FLOUR AND ALL-PURPOSE FLOUR ON LOW SPEED UNTIL IT’S JUST INCORPORATED – YOU DON’T WANT TO OVER MIX OR MIX AT TOO HIGH OF A SPEED.

Step 5

GENTLY STIR IN THE CHOCOLATE CHIPS, BUTTERSCOTCH CHIPS, PECANS AND PEANUTS. PUT THE DOUGH IN THE REFRIGERATOR FOR ABOUT 15 MINUTES.

Step 6

USE A LARGE COOKIE SCOOP TO PORTION OUT THE DOUGH – YOU WANT THE DOUGH TO STAY KIND OF LOOSE & NOT COMPACTED. DON’T USE YOUR HANDS TO ROLL IT INTO A BALL OR PRESS TO HARD WITH THE SCOOP. THEY’LL LOOK KIND OF RUSTIC. PLACE THE COOKIES ABOUT 2” APART ON THE BAKING SHEET.

Step 7

BAKE FOR ABOUT 8 MINUTES ON THE MIDDLE RACK OF THE OVEN. THE COOKIES WILL LOOK COOKED BUT YOU DON’T WANT THEM TO START BROWNING TOO MUCH – THE GOAL IS FOR THE OUTSIDE TO BE SOFT AND THE INSIDE TO BE SLIGHTLY UNDERDONE. YOU DON’T WANT TO OVER-BAKE THEM – THEY’LL KEEP COOKING EVEN AFTER YOU PULL THEM OUT OF THE OVEN.

Step 8

THE COOKIES WILL BE DELICATE WHILE THEY COOL, SO ALL THEM TO COOL OFF COMPLETELY ON THE BAKING SHEET BEFORE REMOVING THEM TO SERVE OR STORE.

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