Butterscotch Chocolate Chip Cookies

My husband doesn't do sweet treats. He just doesn't. From the very beginning of knowing him, he just doesn't like them. Weird, right? But if he were to eat them, and really love them, they better have butterscotch in them. He L.O.V.E.S butterscotch. I like it. I'm not a huge fan, but it is a good ingredient to put in stuff. I'm not going to eat a handful of them. I wanted Joe to have some yummy treats for Christmas so I made these cookies. They are from the cookbook Mom's Very Best Recipes from Gooseberry patch. Now, given that butterscotch isn't my favorite, these cookies were great! Really, the nothing was too overwhelming and it all flowed wonderfully! I know Joe will be requesting these soon. Maybe next time I will catch a picture before they are gone! Enjoy!
Butterscotch Chocolate Chip Cookies
2 1/2 c. all-purpose flour
1 1/4 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
3/4 c. sugar
2 eggs, beaten
1 1/2 t. vanilla extract
Optional (but makes so much better!):1/2 t. almond extract
2/3 c. milk chocolate chips
2/3 c. butterscotch chips
In a bowl, mix together flour, baking soda and salt; set aside. In a separate bowl, with an electric mixer on medium speed, beat butter until it is light and clings to the bowl, about 30-45 seconds. Add sugars. Continue to beat on medium speed for 4-5 minutes, scraping bowl down 2-3 times. In a small bowl, whisk eggs and extracts together. Pour egg mixture into butter mixture very slowly; continue to beat for 4-5 minutes, until mixture is very fluffy and resembles whipped peanut butter. With beater on low speed, add flour mixture; mix well. Fold in chips; beat a few more seconds, just until chips are mixed in thoroughly. Do not over mix. Drop by tablespoonfuls onto lightly greased baking sheets. Bake at 400 degrees for 8-10 minutes, until edges are golden. Store in air tight container. Makes about 4 dozen.