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Butterscotch Cookies

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 8-10 minutes per batch
  • Total Time: Approximately 1 hour
  • Yield: Approximately 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

These soft and chewy butterscotch cookies are a classic treat, combining the rich flavors of brown sugar and butter with sweet butterscotch chips. They’re perfect for sharing or enjoying with a glass of milk

Ingredients

Units Scale

 

  • 1 cup (227 grams) unsalted butter, softened
  • 1 cup (200 grams) packed brown sugar
  • 1/2 cup (100 grams) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (313 grams) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups (340 grams) butterscotch chips

Instructions

 

  1. Preheat Oven: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
  2. Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
  3. Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Fold in Butterscotch Chips: Gently stir in the butterscotch chips until evenly distributed throughout the dough.
  6. Chill Dough: Cover the dough and refrigerate for at least 30 minutes to prevent excessive spreading during baking.
  7. Portion Dough: Using a cookie scoop or tablespoon, drop rounded balls of chilled dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and centers appear slightly undercooked.
  9. Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

 

  • Storage: Store cooled cookies in an airtight container at room temperature for up to one week.
  • Freezing: Both the cookie dough and baked cookies can be frozen for up to three months. For best results, freeze cookie dough portions on a baking sheet, then transfer to a freezer-safe bag. Bake from frozen, adding an extra minute or two to the baking time.
  • Variations: Add a sprinkle of sea salt on top of the cookies before baking for a sweet and salty flavor combination.

Find it online: https://recipe.ukfinda.com/butterscotch-cookies.htm