Butterscotch Cookies
User Reviews
4.5
Butterscotch Cookies
Description
Butterscotch Cookies start by melting butter and mixing it with brown and granulated sugars until well combined. Eggs, egg yolk, and vanilla are added to lighten the batter. Dry ingredients include all-purpose flour, baking soda, salt, and ground cinnamon for gentle spice and balance. Butterscotch chips fold in last, providing bursts of caramel sweetness.
The dough rests briefly to allow the flour to hydrate and stiffen the batter, which helps achieve a better texture when baked. Cookies are scooped onto parchment-lined sheets and baked at 325°F until edges appear cooked but centers remain slightly underdone. Resting on the sheet after baking allows carryover heat to finish setting, producing a tender center with lightly crisp edges.
The result is a cookie with a comforting flavor profile highlighting butterscotch and cinnamon, with a soft-chewy texture that complements the richness from butter and sugars.
Ingredients
- 3/4 cup butter melted
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 egg yolk
- 2 teaspoons vanilla
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup butterscotch chips
Instructions
- Melt butter in medium-sized pot. Remove from heat. Stir in brown sugar and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla. Mix until lighter in color.
- Add in the flour, baking soda, salt and cinnamon. Stir well to ensure a smooth, well stirred batter.
- Preheat oven to 325.
- Stir the chips into the batter and let it sit 10-20 minutes to let the flour soak into the rest of the batter. (The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.)
- Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 28small cookies
Amount Per Serving
Calories 146 kcal
% Daily Value*
| Calories | 146kcal | 7% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 19mg | 6% |
| Sodium | 132mg | 6% |
| Potassium | 23mg | 0% |
| Sugar | 16g | 32% |
| Vitamin A | 165IU | 3% |
| Calcium | 10mg | 1% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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