Chipper Cookie Mix

In tall widemouthed jar with tight-fitting lid large enough to hold 6 cups (1.5 L), layer butterscotch and chocolate chips and toffee bits. In bowl, whisk together flour, baking soda and salt. Spoon over toffee bits.

Fit piece of plastic wrap into jar, leaving 4-inch (10 cm) overhang. In bowl, combine granulated and brown sugars; spoon into plastic wrap, pressing down to fit. Bring up overhang and twist closed. Seal jar. (Make-ahead: Store for up to 1 month.)

Additional information :

Variations
Kids' Favourite Chipper Cookie Mix: Omit butterscotch chips and toffee bits. Increase semisweet chocolate chips to 2 cups (500 mL) and use 1/2 cup (125 mL) coloured mini chocolate chips.

Triple Chocolate Chipper Cookie Mix: Omit butterscotch chips and toffee bits. Use 1 cup (250 mL) each milk chocolate chips and white chocolate chips.

Reverse Chipper Cookie Mix: Substitute cocoa powder for 1/3 cup (75 mL) of the flour; sift into flour mixture before spooning into jar. Use white chocolate chips instead of semisweet chocolate chips.

Chipper Cookies:

1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) shortening
Chipper Cookie Mix
2 eggs
1 tbsp (15 mL) vanilla

In bowl, beat together butter, shortening, and granulated and brown sugars from Chipper Cookie Mix until light. Beat in eggs, 1 at a time; beat in vanilla. From Chipper Cookie Mix, stir in flour mixture, then toffee bits and chocolate and butterscotch chips.

Drop dough by tablespoonfuls (15 mL), about 2 inches (5 cm) apart, onto parchment paper-lined or greased rimless baking sheets. Bake in top and bottom thirds of 375°F (190°C) oven, switching and rotating pans halfway through, until edges are golden and centres are still slightly soft, 8 to 9 minutes. Let cool on pans on racks for 5 minutes. Transfer to racks; let cool completely. (Make-ahead: Layer between waxed paper in airtight container and store for up to 5 days or freeze for up to 2 weeks.)

Makes about 48 cookies.

Source : Canadian Living Magazine: January 2003