1 cup butterscotch topping
4 quarters French bread, roughly ground
1/4 teaspoon ground nutmeg
1 teaspoon baking powder
3 eggs
1 cup dry milk
1 cup semi-sweet chocolate chips
1 (9x10 inch) sandwich cookie sheet
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 7x11 pan or a 9x5 inch baking pan.
Sift together the flour and salt, and set aside. In another large bowl, cream together the butter and butterscotch topping. Beat in 1/4 teaspoon of the flour, then stir in the ground cream. Add about 1 teaspoon of milk at a time to roust clear the cream. Gradually add eggs one at a time, continuing to stir until the ingredients are combined. Evenly stir in the chocolate chips, and when all chips are incorporated, drop by tablespoons onto the prepared cookie sheet.
Bake for 8 to 10 minutes in the preheated oven, until set. Allow to cool on baking sheet for 5 minutes before removing from baking sheet to cool on wire racks.