So, I decided to make these cookies because my middle daughter Gabi, loves butterscotch chips. She is too cute and calls them butterscoutch! LOL
Yet, I thought, we could make cookies with just the butterscotch chips and they would be great. Little did I know, they would be sooo great that I would end up eating most of them!
Ingredients needed
These do not take any special ingredients. Just the usually cookie stuff. They are a fluffy, soft, yet chewy cookie and they are totally addicting!
Here’s what you’ll need.
-unsalted butter
-brown sugar
-granulated sugar
-vanillla
-eggs-always use large eggs when baking-otherwise weigh them out
-all purpose flour, you could use gluten free flour in these as well
-baking soda
-kosher salt
-butterscotch chips, of course!
Best way to store these cookies… if you have any left after baking them!
Let them cool completely and then pack them up in an air tight container. You can also store them in a cookie jar. These cookies will keep at room temperature for about a week. I don’t think you’ll have any problems with leftovers though! LOL
How to freeze cookies
If you want to make a big batch or just make some to have later, you totally can. Just freeze them It is easiest to freeze the dough. So, just scoop the cookie dough into tablespoon sized balls and freeze them on the cookie sheet for about 30 minutes or so. Transfer them to a zip top bag or an air tight container and you can freeze them for up to 3 months. Pull out as many dough balls as you need at a time and bake them from frozen at 350 for about 2-3 minutes longer than fresh dough. Just keep an eye on them in the oven.
Chef’s Tips
Quick tip when you are making cookies of any kind, even these. I wanted a fluffier, more cakier cookie. So, I mixed once the flour was in a little bit more. Yet, if you want a more flat, chewy cookie… all you need to do is just fold the flour into the wet ingredients and mix only until it is combined. You will get a flatter, chewier cookie that way. Cookies are totally personal preference.
These would be great either way. Also, don’t forget, the most mixing time should be on the creaming of the butter and the sugar. That is a super important step. ENJOY!
Butterscotch Cookies
Ingredients
- Ingredients
- 3/4 cup unsalted butter softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 2 1/2 cups all purpose flour sifted
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 11 oz 1 pkg butterscotch chips
Instructions
- Pre heat the oven to 350 degrees. Cream together butter and both sugars until smooth and fluffy. Do not miss this step and make sure it is nice and fluffy. Add in the eggs 1 at a time, mixing in between additions. Then mix in the vanilla.
- In a sifter, add the flour, baking soda, kosher salt and sift altogether. This helps keep the cookies light. If you want a cakier cookie, mix with the mixer until combined. You will get a slightly drier mix. If you want a flatter, chewier cookie just mix until combined with a rubber spatula.
- Add in the butterscotch chips and mix just until combined.
- Scoop the dough into the cookie size you desire. I use the small cookie scoop, it is about 2-3 tbsp of dough. Chill in the fridge for about 20-30 minutes before baking.
- Bake the cookies for about 10-12 minutes or until the edges are slightly brown and the middle looks cooked. Do not over bake, they will continue to cook slightly as they cool.
- Let them cool on the cookie sheet for about 3-5 minutes and then transfer them to a wire rack to finish cooling. Devour completely or have a few and store the rest in an air tight container. Enjoy!
