Ingredients
Method
- Preheat oven to 375°F. Line cookie sheets with foil or lightly grease them
- In a medium bowl, whisk together the flour, baking soda, baking powder, and cinnamon until uniform. Set aside
- In a large mixing bowl, cream together the butter and brown sugar until smooth. Use a spoon or electric mixer
- Add the vanilla extract and eggs and stir or beat until fully incorporated
- Add the dry ingredients in three additions, stirring after each until fully incorporated. The dough is very thick — mixing with your hands at this stage is easier and safer than risking a broken wooden spoon
- Stir in the butterscotch chips and rainbow chocolate chips until evenly distributed throughout the dough
- Using a cookie scoop or tablespoon, form the dough into small balls and arrange on the prepared cookie sheets at least 1 inch apart
- Bake for 10–14 minutes, rotating the cookie sheets once after about 6 minutes, until the edges just start to brown and the tops look dry
- Cool on the cookie sheets for 5 minutes then transfer to a wire rack to cool completely
Notes
These cookies are unusually good small and a few days old — the cinnamon, butterscotch, and vanilla flavors meld together beautifully over time, making them ideal for make-ahead party treats or mailing to friends. The dough is very thick and can break wooden spoons — switch to mixing by hand when adding the dry ingredients. Store in an airtight container at room temperature for up to 1 week