Peanut Butter and Butterscotch Cookies and a Movie

First let me start off by saying that my girlfriend's husband and mine went to a stag party last night so she and I trotted ourselves over to the movie theatre to see Julie & Julia. It was a fun movie!!! Meryl Streep was excellent as Julia and Julie, played by Amy Adams had many a meltdown in trying to accomplish what all of us home cooks try to achieve...perfection! Very entertaining...hope you get a chance to get out and see it. The down side is that you want to go home and create something fabulous. My friend and I however, went to the coffee shop and had pastries and coffee!! All that food.....

Anyway, the husband likes peanut butter and he likes butterscotch. So when I saw this recipe in the August, 2009 issue of ALL YOU magazine, I knew I had to try it out on him. All you do is make your traditional peanut butter cookies, but add butterscotch morsels to the batter. They are really good. I liked the "bite" of the crunchy peanut butter and morsels together. These are a great bake sale item (unless you have a peanut free area) or a really good after school snack with a tall glass of cold milk. And if you have kids who love to help you bake, let them do the criss-cross pattern with the fork! These are really easy and if you need to bring something to a get together in a hurry, mix up a batch of these!

Peanut Butter Cookies with Butterscotch Bits

1 1/3 cups all-purpose flour

1/2 tsp baking soda

1/2 tsp salt

1 stick unsalted butter, at room temperature

1 1/2 cups chucky peanut butter (not all natural)

1 cup sugar

1 large egg

1 tsp vanilla extract

1 11-oz. pkg. butterscotch morsels

In a large bowl, mix flour, baking soda and salt.

Beat butter and peanut butter until smooth. Gradually add sugar, beating to blend.

Beat in egg and vanilla. Stir in flour mixture and butterscotch morsels.

Form into a large disk and wrap in plastic. Chill 2 hours or overnight.

Preheat oven to 375 degrees.

Line 2 baking sheets with parchment.

Use hands to form dough into 1 1/2 inch balls. Place balls about 2 inches apart on cookie sheets. Using a fork, press balls flat, the press again to form a crisscross pattern. Bake cookies until lightly browned, about 15 minutes.

Cool on sheets for 10 minutes, then transfer to racks to cool completely. Repeat with remaining dough. Makes about 2 dozen.