Peanut Butter, Butterscotch Chip Cookies – Recipe

Hello My Imaginary Friends,

I’ve been challenged invited to take part in a Virtual Cookie Exchange, hosted by the wonderful Linda Poitevin.


I was invited by the great, and powerful, S.M. Carrière. Find her recipe here.

The idea is to give a cookie recipe and invite 4 other creative types to do the same.

Peanut Butter, Butterscotch Chip Cookies

Adapted from “Purity Cook Book: The Complete Guide to Canadian Cooking” 1970’s edition. This as the first recipe I ever made one my own.

Preheat oven to 350 degrees Fahrenheit.

Lightly Grease a Baking Sheet.

Sift together:

  • 1 1/4 Cups Flour
  • 1/2 TSP of Baking Soda
  • 1/8 TSP Salt

Cream Together:

  • 2/3 Cup Peanut Butter (Preferably Crunchy)
  • 1/2 Cup Shortening (I use Margarine or Vegetable shortening)
  • 2/3 Cup of Lightly Packed Brown Sugar
  • 1/2 Cup of Granulated (AKA White) Sugar
  • 1/2 Cup of Butterscotch Chips

Blend in:

  • 1 Egg

Stir in dry ingredients. Shape into small balls, using a tablespoon, and place on greased baking sheet about 3 inches apart. Press 1/2 inch thick with a fork.

Bake in Preheated oven at 350 degrees Fahrenheit for 12 to 15 minutes or until nicely browned.

Makes 2 Dozen cookies



I tag the following People:

Jen Desmarais

Jaime Coley-Wesner

April Laramey

Christine Armstrong

All are extremely talented in what they do and you should totally go check out their blogs.


What’s your favourite kind of cookie?


Sharing is awesome!

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