The ideal cookie--a little chewy, crisp and buttery around the edges, and packed with yummy flavor. Yes, these are very sweet cookies, primarily because butterscotch chips are super sweet. Taking the advice of some other reviewers, I added a few extra tablespoons of butter to the recipe. I also chilled the dough for 3-4 hours before I scooped them onto sheets and baked. This was primarily because I was serving them warm for a dessert after dinner but I do think that helped them not spread so much, as these sorts of cookies have for me before. I wasn't sure about the cinnamon before baking--I wasn't sure if they'd overwhelm the cookie but they add the perfect dimension to the cookie. I would leave it in again for sure. As far as baking time went, for me it was around 10 minutes. I wanted them lightly browned on the edges and not too terribly pale on top. Use your instinct or do a test batch on just a few if you're not sure. Times are so relative depending on your own oven and size of cookie. My guests raved--they're addictive!

Reviewed On: Sep. 27, 2009

This is moist and delicious! I switched things up only a bit. Instead of 2 and 1/4 c. sugar I put in 1 c. brown sugar and 1 and 1/4 c. regular sugar. I added Penzey's cake spice instead of cinnamon (same amount). I left out the nuts as we have allergies in our house, but intended to add Craisins. Alas I forgot them but the bread is still delicious! It's moist with just the right amount of spice.

Reviewed On: Aug. 18, 2009