Butterbeer Snickerdoodles

I decided Emily needed some soft butterbeer snickerdoodles.

Ingredients:

•     1 cup (2 sticks) unsalted butter, softened to room temperature
•     1 and 1/3 cup (267g) granulated sugar (or brown sugar?)
  
•     1 large egg
•     2 teaspoons vanilla extract
•     3 cups (375g) all-purpose flour
•     1 tablespoon baking powder
•     2 and 1/2 teaspoons ground cinnamon
•     1/2 teaspoon salt
•     1 cup white chocolate chips
•     1 cup butterscotch chips
  

For coating and rolling:

•     1/4 cup sugar
•     1 teaspoon cinnamon

Instructions:

1. Preheat oven to 375F degrees. Line two large cookie sheets with parchment paper. 
2. Mix the sugar and cinnamon for rolling in a small bowl, and put to the side.
   
3. In a stand mixer, cream the softened butter for about 1 minute on medium speed. 
4. After it is smooth, mix in the sugar at medium speed until light and fluffy.
5. Mix in egg and vanilla, scraping down the sides as needed. 
6. In a separate mixing bowl, whisk together the flour, baking powder, cinnamon, and salt. 
7. With the mixer running on low speed, slowly add 1 cup of the flour mix into the wet ingredients. After the flour is mixed in, repeat 2 more times.
8. Fold in the white chocolate and butterscotch chips.
   
9. Using a large cookie scoop (about 1 1/2 or 2 tablespoons), measure out 1 scoop of batter per cookie.
10. Roll dough balls in cinnamon sugar, and place about 1.5 inches apart on the cookie sheets.
11. Bake cookies for 10 minutes, the cookies will be very soft.
12. Let the cookies to cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Carole's Notes:

Emily liked these, and so did I! I think Doug prefers his snickerdoodles without chips - most of his were chip-less. This made about 36 cookies.

Recipe is lightly adapted from https://carolelikesroundfood.blogspot.com/2015/12/soft-snickerdoodles.html which came from http://sallysbakingaddiction.com/2013/05/19/soft-thick-snickerdoodles-in-20-minutes/