Got leftovers? No problem =)

Have you ever found yourself in the mood for certain foods you don't often cook, and you go out and purchase the ingredients, only to find that you have leftover ingredients that don't equal to another recipe?  You too, huh?? =)  No matter how inexpensive each ingredient was, anything you throw out becomes expensive.  With that in mind, I decided to make a "leftover" cookie..and trust me, there will be no leftovers of these =).
Oh, let me first say that I was in the mood for Baked Buttermilk Chicken.  Yum right?!  Who doesn't love a crispy, delicious piece of chicken?  I really wanted to make another batch of it, but I didn't have enough ingredients from the leftovers and there weren't any sales for them =(.  So, the next best thing was to modify one of my existing cookie recipes for my leftover buttermilk and butterscotch chips (from a previous recipe).

INGREDIENTS
2 Cups  All-purpose Flour
1/4 tsp  Salt
1/2 tsp  Baking Soda
3/4 Cup  Unsweetened Cocoa Powder
1 1/2 Cups  Light Brown Sugar
1/2 Cup  Unsalted Butter, softened
1 tsp  Vanilla Extract
2/3 Cup  Lowfat Buttermilk
2 Cups  Butterscotch Chips (you may mix butterscotch and chocolate chips..or whatever leftovers you have ;P)

DIRECTIONS
1. In a separate bowl whisk together cocoa powder, flour, baking soda and salt.

2. In a large mixing bowl mix butter and sugar together till smooth.  Mix in vanilla extract.

3. Alternately mix in dry ingredients and buttermilk (starting and ending with dry ingredients) till everything is incorporated.

4. Stir in your butterscotch chips.

5. Preheat oven to 350 degrees.  Drop dough on a parchment paper lined baking sheet allowing space for each cookie to spread in the oven.  Bake for 12 - 14 minutes or until cookies are set.

6. Cool for a few minutes on the baking sheet, then transfer to a rack to cool completely.

Told you having leftovers wasn't all bad =)