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Old-Fashioned Butterscotch Cookies Recipe
5 from 6 votes

Old-Fashioned Butterscotch Cookies Recipe

Straight from Grandma's recipe box, these old-fashioned butterscotch cookies are soft, chewy and loaded with butterscotch chips!

Prep Time
15 mins
Cook Time
10 mins
Additional Time
1 hr
Total Time
1 hr 25 mins
Servings: 39 cookies
Calories: 134 kcal
Course: Baked Goods
Cuisine: American

Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter softened at room temperature, salted, 2 sticks
  • ¾ cup light brown sugar
  • ¾ cup granulated sugar
  • 2 large egg at room temperature
  • 1 teaspoon vanilla extract
  • 1 (11 ounce) butterscotch morsel package

Instructions

    Cup of Yum
  1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
  2. In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 3-4 minutes.
  3. With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
  4. Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.
  5. Cover the dough and chill in the refrigerator for at least 1 hour.
  6. Preheat oven to 375°F. Line baking sheets with parchment or silicone mats.
  7. Drop dough by rounded tablespoons two-inches apart on the prepared baking sheets. Place the baking sheets back in the refrigerator or in the freezer for about 10 minutes to chill again.
  8. Bake for 8-10 minutes, or just until light brown around the edges. The centers will still be soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • For an ultra-chewy texture, use more brown sugar than granulated sugar. For example, increase the brown sugar to 1 cup and reduce the granulated sugar to ½ cup. You can also swap out half of the all-purpose flour for bread flour, which has a higher protein content and therefore creates a chewier bite.
  • If you prefer crunchy butterscotch cookies, use more granulated sugar than brown sugar and bake the cookies for a few extra minutes.
  • For a soft, puffy texture, replace half of the butter with shortening. To do so, reduce the butter to ½ cup (1 stick) and add ½ cup of shortening.
  • Chocolate Butterscotch Cookies: chocolate goes well with butterscotch, so swap out half of the butterscotch chips and replace them with semi-sweet or milk chocolate chips.
  • Mix in crushed pretzels for salty crunch, or add some sweetened, flaked coconut to the dough.

Nutrition Information

Serving 1cookie Calories 134kcal (7%) Carbohydrates 21g (7%) Protein 1g (2%) Fat 5g (8%) Saturated Fat 3g (15%) Trans Fat 1g (50%) Cholesterol 22mg (7%) Sodium 165mg (7%) Potassium 18mg (0%) Fiber 1g (4%) Sugar 14g (28%) Vitamin A 166IU (3%) Calcium 8mg (1%) Iron 1mg (6%)

Nutrition Facts

Serving: 39 cookies

Amount Per Serving

Calories 134

% Daily Value*

Serving 1cookie
Calories 134kcal 7%
Carbohydrates 21g 7%
Protein 1g 2%
Fat 5g 8%
Saturated Fat 3g 15%
Trans Fat 1g 50%
Cholesterol 22mg 7%
Sodium 165mg 7%
Potassium 18mg 0%
Fiber 1g 4%
Sugar 14g 28%
Vitamin A 166IU 3%
Calcium 8mg 1%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.