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Butterscotch Cookies Recipe

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★★★★

4 from 42 reviews

Delight in these classic homemade Butterscotch Cookies featuring a smooth, buttery dough studded with rich butterscotch chips. Perfectly balanced sweetness and a soft yet slightly chewy texture make these cookies an irresistible treat for any occasion.

Ingredients

Scale

Cookie Dough

  • 3/4 cup unsalted butter (softened)
  • 3/4 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 11 ounces butterscotch chips (one package)

Instructions

  1. Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until the mixture is smooth and creamy, about 3-4 minutes. Add the vanilla extract and mix well to combine.
  2. Add Eggs: Add the eggs one at a time, mixing thoroughly after each addition to ensure the eggs are fully incorporated into the batter.
  3. Combine Dry Ingredients: In a separate bowl or measuring cup, mix together the all-purpose flour, baking soda, and salt. With the mixer running on low speed, slowly add the flour mixture to the wet ingredients. Mix just until combined; avoid overmixing to keep cookies tender.
  4. Incorporate Butterscotch Chips: Fold in the butterscotch chips evenly into the cookie dough using a spatula or mixer on low speed.
  5. Chill Dough: Place the cookie dough in the freezer for 20 minutes or in the refrigerator for 40 minutes to firm up, facilitating easier scooping and preventing excessive spreading when baked.
  6. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper to prevent sticking and ensure even baking.
  7. Scoop and Bake: Using a tablespoon-sized cookie scoop, drop balls of dough onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers appear slightly underbaked for a soft texture.
  8. Cool Cookies: Allow the cookies to cool on the baking sheet for about 5 minutes to firm up slightly. Then transfer them carefully to a wire cooling rack to cool completely before serving or storing.

Notes

  • For firmer cookies, chill the dough in the freezer rather than the fridge.
  • Ensure butter is softened, not melted, for best creaming results.
  • Do not overbake; cookies continue to firm as they cool.
  • Store cooled cookies in an airtight container to maintain freshness.

Keywords: Butterscotch Cookies, Homemade Cookies, Easy Cookie Recipe, Soft Cookies, Sweet Treats

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