Fresh Milled Chocolate Chip Butterscotch and Almond Cookies

The fresh milling of the flour really brings out the flavor to make these cookies ones you’ll keep coming back for more!

What you will need:

• 226g (1 cup) butter, melted
• 150 grams (3/4 cup) sugar
• 165 grams (3/4 cup packed) brown sugar
• 1 Tbs vanilla
• 2 large eggs
• 384 grams (approx. 4 cups) fresh milled soft white wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 1/2 cup butterscotch chips
• 1/2 cup chopped almonds

Begin by milling your flour, and follow your mill’s instructions for this step. Once the flour is milled, start into the cookies. Start by melting the butter and cool slightly to room temperature. In your mixing bowl add butter, sugar and brown sugar and mix together until smooth. Then add in the eggs and vanilla and mix again. Now that all the wet ingredients are mixed, add in all the flour, baking soda, baking powder, and salt and mix until there are no powdery lumps. Finally, add the chocolate chips, butterscotch, and almonds and fold them all into the dough. At this point the dough might seem a little sticky, but it is okay!

Now that the dough is fully mixed, it’s time to ball up the cookies and cool them before baking. Measure out about two tablespoons of dough using a cookie scoop or a regular spoon and gently form into a ball. Set the ball onto a parchment-lined baking sheet and continue shaping each cookie ball until all the dough is used. At this point you can bake the cookies right away or chill them in the fridge for a hour or the freezer for 20 minutes. If you bake them right away the cookies will end up flatter, so we like to chill them before baking.

Now time to bake! The oven should be pre-heated to 375. On a parchment-lined cookie sheet, set out 8-12 cookies in a way that when they spread out they don’t touch (we bake 8 at a time). Bake each sheet for 15 minutes until the cookies are lightly golden and still soft to the touch (if you chill your dough longer you will need to bake the cookies longer even up to 20 minutes). Pull your sheet of cookies out to the oven and let them sit on the sheet for 5 minutes to carry over cook to perfection. Slide them off onto a cooling rack and enjoy!

Number of servings: 24 cookies

Nutrition Facts/serving: 221 kcal, 13.7g fat, 25.2g carbs, 2g fiber, 14g sugar, 3g protein

We got the base recipe from “Fresh Baked Mamma” but slightly changed it to our liking.