Chocolate-Dipped Butterscotch Cookies

Preheat the oven to 375 F.

Beat together butter, shortening, granulated sugar, and brown sugar until creamy. Add the eggs one at a time, beating well after each addition. Add the vanilla and beat well. Add baking soda and flour and mix well. Mix in butterscotch chips.

Drop by spoonfuls onto a baking sheet, spacing them 1-2 inches apart. Bake for 8-10 minutes or until edges are golden brown. Remove from oven. Let the cookies cool and set before dipping in chocolate.

Microwave melting chocolate for 1 minute and stir until smooth. If using regular chocolate and paraffin, it may be better to melt both in a double boiler over medium-low heat.

Dip the bottom of each cookie in the melted chocolate and set on wax paper to harden for 30 minutes.

Note: Melting chocolate hardens quickly and doesn’t melt as readily as chocolate chips. If you do use chocolate chips or bar chocolate, I recommend adding 2 ounces of paraffin wax (like Gulf Wax) to keep the chocolate from getting soft and melty at room temperature.