Sometimes it's best for everyone if anyone is around for me to be occupied while watching a Steelers game. Today was a game that needed some kitchen time to cope.

Pittsburgh was playing the Oakland Raiders, who no matter how bad they are they seem to have our number. The game was close and as it intensified I started baking some cookies.

I decided to make some chocolate chip butterscotch cookies this Sunday. You would be surprised what keeping your hands occupied can do while watching something your passionate about.

In the end the Steelers won and I had warm cookies to celebrate, win-win.

This is the recipe I used, minus the toffee.


3 cups all-purpose Gold Medal flour
1 teaspoon sea salt
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1 cup usalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
1 cup milk chocolate chips
3/4 cup butterscotch chips
3/4 cup Heath Toffee Bits
Extra sea salt, for sprinkling on cookies


1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper. Set aside.

2. In a large bowl, whisk together flour, sea salt, baking soda, and baking powder. Set aside.

3. In the bowl of a stand mixer, cream butter and sugars together until light and creamy, about 5 minutes. Add the eggs and vanilla extract. Beat for an additional 2 minutes.

4. Slowly add the dry ingredients to the wet ingredients. I add 1/2 cup at a time. Mix until flour is just combined. Stir in the chocolate chips, butterscotch chips, and Heath Toffee Bits.

5. Drop about 2 tablespoons of dough onto prepared baking sheet, placing the cookies 2-inches apart. Bake for 12 minutes or until the edges are slightly golden brown. Remove from oven and allow the cookies to cool on the baking sheet for 2-3 minutes. Transfer cookies to a wire cooling rack and cool completely.