Thank you for alerting us to these today (via Facebook), these look like they are going to be amazing. I've got the dough chilling right now, with one possibly meaningful change -- after failing to locate any butterscotch chips after a day-long search in Manhattan (Fairway Market; C-town; Whole Foods; Gourmet Garage; Citarella; and Dean & DeLuca), I tried to make some butterscotch chips. The recipe I used was a random one off of the internet, which seemed to combine reasonably traditional butterscotch with white baking chocolate, and then dropped in chip-size droplets onto wax paper for chilling. Unfortunately, I underestimated how long I would need to chill the chips for them to become truly firm, and ended up mixing in something more along the lines of a soft, butterscotch/white chocolate spread into the cookie dough. I have no idea how this will affect the outcome, but I just kept saying to myself, how bad could it be???

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