Have you forgotten how delicious a Butterscotch Cookie can be? Well, think back for a minute. Then run to your kitchen and whip up a batch of these fast.
But that’s melted white sugar.
Butterscotch is melted brown sugar and I am all for using some melted brown sugar to add flavor to baked goods, like we do for the butterscotch cookie!
What’s the secret to AMAZING butterscotch cookies?
My Butterscotch Cookies, like all cookies, can only be as good as the ingredients you use and how you treat them. Choose in-date, high quality sugars, flours, and butters that are really butter (i.e., just cream and, perhaps, salt, churned together). Sift those flours to make sure they all separate like little dust motes. The cookie will hold together without any clumping of ingredients. Then, when they spread, they spread all that delicious flavor evenly.
I use grass-fed butter, a single-sourced, organic AP flour that I researched and trust, and high-quality organic sugar and it helps me create butterscotch cookies that induce that dreamy, swoon “mmmmmmmm” reaction when people taste them. That swoon means I’ve done my job right. This cookie batter is so good, you don’t even need the butterscotch chips– but adding them makes them super-spectacular and melty.
How do I prep and store these cookies?
You can make the dough ahead of time and store three days and freeze the dough or baked butterscotch cookies up to three months.
Serving Suggestions
Whenever I make a Cookie Smorgasbord for my kids, I always include these. I whip up some of my Delicious Vanilla Milkshakes, some chocolatey Triple Chocolate Cake Batter Milkshakes these Butterscotch Cookies, my cute little pink and delicious Valentine Sugar Cookie Bars, which are good any time of day, year, or month, and my Leprechaun Gnome Treats, which look so cute on the buffet table I cannot resist making them over and over. All these are colorful and fun to make with the kids, so it’s a real day of bonding, love, family, and fun!
Butterscotch Cookies
Ingredients
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1 cup butter softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 bag 11 ounces butterscotch chips
Instructions
- Cream the butter and sugars. In a large bowl, use a hand mixer or stand mixer to beat the butter, brown sugar, granulated sugar, and vanilla extract on medium speed for 2 minutes until fluffy. Add the eggs and mix until well combined.
- Combine dry ingredients. In a separate medium bowl, whisk together the flour, baking soda, salt, and cinnamon. Gradually add this to the wet ingredients with the mixer on low, beating until just mixed. Gently fold in the butterscotch chips.
- Chill the dough. Cover the bowl with plastic wrap and refrigerate for 30-45 minutes to firm up the dough, which helps prevent the cookies from spreading too much while baking.
- Prepare for baking. Preheat the oven to 350°F. Line a large baking sheet with parchment paper or lightly grease with nonstick cooking spray.
- Shape and bake. Use a tablespoon to scoop the dough, roll into balls, and place them 1-1 1/2 inches apart on the prepared baking sheet. Bake for 10-12 minutes or until the edges are lightly golden. They will continue to cook on the sheet after you take them out, so don't overbake.
- Cool the cookies. Let the cookies rest on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. This will give them the perfect texture.
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