Butterscotch Cookies
Indulge in warm, chewy Butterscotch Cookies. This speedy recipe comes together in just 21 minutes, loaded with rich brown sugar and sweet chips.
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.
Nutrition
Calories: 82kcalCarbohydrates: 17gProtein: 2gFat: 1gSaturated Fat: 0.2gSodium: 123mgFiber: 0.3g
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