The Best Butterscotch Cookies
Why is it whenever the calendar flips to September and fall begins to make its presence known, I can’t help but want to get into the kitchen and start baking ALL the things? Homemade breads. Pumpkin cupcakes. Apple crisp. Pie. Or my personal favorite- cookies. Why are they my favorite? Because cookies are quick, easy, and always a crowd pleaser. This recipe for The Best Butterscotch Cookies is no exception.
To make, start by creaming together the butter with both white and brown sugar.
As with anything I bake, I usually spring for the good Irish butter for these cookies. It really makes all the difference.
To the butter and sugar, add an egg and vanilla. Stir together before adding in the dry ingredients.
Flour, baking soda, and salt.
Mix until just combined and then toss in the butterscotch chips.
I usually put in about 1/2 a cup of butterscotch chips, but feel free to add more if it fits your fancy.
Now here is a key step for these cookies. Chill the dough!
It helps marry the flavors and give these the perfect crispy edges and soft, gooey middle when baked.
After the dough has chilled for 40 minutes, use a large tablespoon-sized cookie scoop (#40 is my scoop size of choice for all cookies), and drop dough onto a parchment paper lined baking sheet.
Bake the cookies for about 8-12 minutes or until the edges are lightly golden brown and the middles are just set (and look slightly under baked).
Let the cookies cool on the baking sheet for at least 5 minutes to finish setting up and then transfer to a cooling rack.
If you can wait that long, that is 😉
The Best Butterscotch Cookies
The Best Butterscotch Cookies in the World. These are the perfect, soft and delicious cookies for fall. A family favorite recipe.
Ingredients
- 6 Tbsp Butter, softened
- 6 Tbsp Brown Sugar
- 6 Tbsp White Sugar
- 1 Egg
- 1/2 tsp Vanilla
- 1 1/4 cups Flour
- 1/2 tsp Baking Soda
- 1/4 tsp Salt
- 1/2-1 cup Butterscotch Chips
Instructions
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In a bowl, cream together the butter, brown sugar, and white sugar until smooth and lighter in color~ about 3-4 minutes.
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Stir in the egg and vanilla to the butter and sugar mixture.
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In a separate bowl, combine the flour, baking soda, and salt. Then slowly add the dry ingredients into the butter and sugar mixture. Stir until just combined.
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Add the butterscotch chips to the dough and mix until evenly distributed.
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Chill the dough for about 40 minutes in the fridge.
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Preheat the oven to 350℉ and line a baking sheet (or two) with parchment paper. Using a cookie scoop (I use size #40), drop balls of dough onto prepared baking sheets, spacing cookies at least 2-3 inches apart.
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Bake for 8-12 minutes until edges of cookies are lightly golden brown and the middle is just set (but still looks slightly undercooked).
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Let cookies cool on baking sheets for at least 5 minutes to finish setting before transferring to a cooling rack.
Recipe Notes
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