Soft and Chewy Double Chip Snickerdoodle Cookies

1¼ cup flour
1 teaspoon cream of tartar
¼ teaspoon salt
½ teaspoon cinnamon
½ teaspoon baking soda
½ cup butter, softened
½ cup granulated sugar
½ cup brown sugar, packed
1 large egg
1 teaspoon vanilla extract
¼ cup butterscotch chips
¼ cup white chocolate chips

Cinnamon sugar topping:
¼ cup granulated sugar
½ teaspoon cinnamon

  1. In a large mixing bowl, combine your flour, cream of tartar, baking soda, cinnamon and salt together. Set aside.
  2. Using a stand mixer ( with paddle attachment) or a large mixing bowl and handheld mixer, beat the butter and sugar until light and fluffy .
  3. Next mix in in egg and vanilla.
  4. Now add the flour mixture slowly, about ½ a cup at a time. Mix until well combined.
  5. Last but not least, stir in your chocolate and butterscotch chips. Wrap with plastic wrap and chill dough at least 30 minutes or up to 2 days. ( if you are rushed on time, you can also put in the freezer for 10 minutes)
  6. Place the cinnamon and sugar for the topping in a small bowl and stir until well combined.
  7. Scoop heaping tablespoon-sized amounts of cookie dough and roll in to 1.5-2 inch balls. Roll balls in cinnamon sugar mixture until well covered.
  8. Place cookies on cookie sheet and bake at 350 degrees for 10-12 minutes for LARGE cookies and 9-11 for SMALL cookies.
  9. They may appear to be under cooked, but you DO NOT want to over cook these. After they cool, they will firm up, but maintain that desired soft and chewy texture.
Recipe Source - Family Fresh Meals