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In heavy 1 quart saucepan, over low heat, melt butterscotch chips, stirring constantly 3-5 minutes until chips are melted.
Pour melted chips in a large bowl.
Add flour, sugar, butter, eggs, milk and vanilla; Beat low speed, 1-2 minutes, scraping bowl often until well mixed.
Divide dough in half, wrap in waxed paper and refrigerate for 1-2 hours.
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