My son-in-law is allergic to chocolate (although he loves it), so I'll make these for him instead.
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Soft & Puffy BUTTERSCOTCH or PEANUT BUTTER CHIP COOKIES
1 cup plus 2 TB flour............................................................1/2 tsp. salt
1/2 tsp. baking powder..................................................................1/2 cup butter (1 stick), softened
1/4 cup sugar........................................................................1/4 cup brown sugar (I use dark)
1/2 tsp. butterscotch extract ~or~ butterscotch syrup (optional)
1/2 tsp. vanilla extract.........................................................1 egg
1 TB peanut butter, optional (smooth is best) ~ If using, add 2 tsp. flour to the batter
about 6 oz. butterscotch or peanut butter chips
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GLAZE:
1/2 cup powdered sugar
1 tsp. either butterscotch syrup ~or~ smooth peanut butter (optional)
up to 2 TB liquid (milk, cream, or flavored liquid coffee creamer ~ Butter Pecan is good with butterscotch chip and Hazelnut is good with peanut butter chip)
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Preheat oven to 350. Line 2 baking sheets with parchment paper.
Beat the sugars with softened butter in your electric mixer until somewhat fluffy. Add the egg & extract(s) (or syrup or peanut butter) and beat well. Beat in the salt and baking powder. Scrape down the sides of the bowl and gradually add the flour (on low speed, so it doesn't pouf out into your face). Then, increase speed to medium and beat until everything is well blended. Fold in the chips.
I sprayed my cookie scoop with non-stick buttery spray (so the batter doesn't stick). Use about 3/4-full of a small cookie scoop and put 12 cookies on each cookie sheet. Now, you can go back and adjust the sizes if some are larger than others. I did NOT flatten the cookies at all, so they stay puffed up when they bake.
Bake for 9-12 minutes, or until they're starting to turn golden brown and are set on the top when lightly touched. Cool on the pan for a few minutes, before removing to rack or paper to cool down a little more.
While you're waiting for the cookies to cool, whisk together the powdered sugar in a small bowl with the butterscotch syrup or smooth peanut butter. Gradually whisk in the liquid (about 1 tsp. at a time) until it's a thick, smooth drizzle consistency. Lightly drizzle over the tops of the mostly-cooled cookies. Makes about 2 dozen.