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
- Preheat Oven: Preheat your oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
- 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.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
- 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.
- Fold in Butterscotch Chips: Gently stir in the butterscotch chips until evenly distributed throughout the dough.
- Chill Dough: Cover the dough and refrigerate for at least 30 minutes to prevent excessive spreading during baking.
- 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.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and centers appear slightly undercooked.
- 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.