2 1/2 cups all-purpose flour
1 tsp baking soda
1 cup salted butter, softened (at room temperature)
1 cup white sugar
1 cup firmly packed light brown sugar
1 tsp cinnamon
1 tsp cloves
2 eggs, room temperature
1 tblsp bourbon (I used Woodford Reserve)
1/2 tsp vanilla extract
1/2 tsp caramel syrup (I used Torani Syrup Sugar-Free Caramel Syrup)
1 bag of butterscotch chips
Preheat oven to 350 degrees F
In one bowl, mix together with a fork the following: flour, baking soda, cinnamon & cloves. Set aside
In a second bowl or cup, mix together bourbon, vanilla & caramel. Set aside.
In a mixing bowl, beat butter, white sugar and brown sugar until smooth.
Add the first egg to the above mixing bowl until completely blended.
Beat in the second egg.
Add the second bowl or cup of the bourbon, vanilla & caramel to the above mixing bowl and blend until smooth.
Pour the flour mixture into the mixing bowl in sections and blend completely.
Using a wooden spoon, pour and stir the butterscotch chips into the bowl.
Form dough into 1 inch balls and place on an ungreased baking sheet, 1 to 2 inches apart.
Bake 11-13 minutes.
Let cool 2 minutes on the pan.
Transfer to a wire rack to cool completly.
I thought about making a caramel bourbon drizzle to the cookies, but didn’t this time. Also, Rum may be another good liquor to try in this recipe.