Just a hint of salt accentuates the butterscotch, vanilla, and sugar in these cookies in the sweetest way possible…
The other day I was making these cookies while babysitting Ms. Harper, who is days away from being five and just so that we could have fun all the time (a heart-to-heart is perhaps in order on this) her mom, Jillian, gave her one of her birthday presents early: some walkie-talkies. Since then, well life has been much more exciting, to say the least.
So the other day when I was making these amazing cookies for Jillian’s mother’s book club discussion group, Harper looks up at my countertop – Morton’s sea salt, paper plate, freshly baked cookies – and picks up her walkie-talkie and says, “Mom, you got your ears on? It’s Harper and we’ve got kind of a 911 situation here, Mam. Wonna is confused and putting sea salt on the cookies! I don’t want salt on my cookies. Please advise, over and out!”
And I snapped my head around and said, “SO YOU CAN READ!!! How else would you have known that said SEA salt? Why am I reading 14 books a day to you? I KNEW you could read.”
Anyway, now she has to read to me.
Why You and Your Family Will LOVE Salted Butterscotch Cookies
Sugar and salt. These actually go together like peas and carrots, as Forrest Gump would put it. It takes a little of one to make the other really sparkle. So, when you have super-sweet ingredients like butterscotch with two kinds of sugar to boot, you can bet some salt will really make the flavors go KA-BING-BAM-BOOM (which trumps Emeril’s BAM any day!).
These cookies are divinely scrumptious, and they pair nicely with tea and little white gloves with lace on them, that Harper insisted I stretch over my thumb and forefinger which is as far as I could get them.
Our tea party for two “NO MOMS ALLOWED!” Harper made quite clear, doing a spot-on imitation of the bus driver in Snoopy Come Home. Our tea party, complete with crafts and nibbles, is detailed below so you can, perhaps, have a tea party with your little Harpers.
How to Make Ahead and Store
These salted butterscotch cookies will keep in an airtight cookie jar for a whole week. You can also freeze these baked cookies and keep them for 60 days. When ready to eat, thaw in the refrigerator overnight.
Serving Suggestions
Harper told me to tell you that she put this entire spread together. And she did, except for the cooking part. The suggesting I make this and that part, she’s got on lock.
Firstly, Strawberry Iced Tea (served in a teapot) and Spring Flower PB & J Sandwiches – these lovely little cookie-cutter-shaped peanut butter and jelly sandwiches look great alongside the salted butterscotch cookies. Then, we had this fun, delicious Mermaid Dip to dip the cookies into. It’s great for tea parties, especially since you can dip and nibble away and carry on great conversations, which, with Harper, never stops. Then, after our tea party, we made these Mermaid Wands, and had so much fun!
Salted Butterscotch Cookies
Ingredients
- 1 2/3 cups all-purpose flour
- 1/4 teaspoon kosher salt
- 1 teaspoon baking soda
- 1/2 teaspoon ground cinnamon optional
- 1/4 teaspoon ground nutmeg optional
- 1/2 cup unsalted butter softened
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/4 cup butterscotch chips
- Sea salt flakes to garnish
- Extra butterscotch chips to garnish
Instructions
- Preheat your oven to 350°F. Line your baking sheets with parchment for non-stick baking.
- Whisk together flour, baking soda, salt (plus cinnamon and nutmeg if using) in a bowl. This is your dry mix.
- Cream the butter and sugars until fluffy, then blend in the egg and vanilla for a smooth batter.
- Combine the dry mix with the batter gently, then fold in the butterscotch chips.
- Scoop the dough into balls, place on the baking sheets, and sprinkle with flaky salt.
- Bake for 9-11 minutes until golden but soft. Cool on racks and enjoy your delicious cookies!
Leave a Comment