Butterscotch Cookies
Butterscotch Cookies are soft, buttery drop cookies studded with sweet butterscotch chips for a caramel-like flavor and tender crumb. They come together quickly and are ready in about 18 minutes, making them great for holiday baking, parties, or a simple weeknight treat.
Ingredients
- 1 cup butter softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs large
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 2 cups butterscotch chips
Instructions
- Preheat oven to 350°F.
- In a stand mixer (or with an electric mixer), cream together granulated sugar, brown sugar, and butter.
- Add vanilla, then add the eggs one at a time, beating until fluffy.
- In a small bowl, whisk together all-purpose flour, salt, baking soda, and baking powder.
- Gradually add the flour mixture to the wet ingredients and mix until combined, then mix in the butterscotch chips.
- Scoop onto an un-greased cookie sheet and bake for 8-10 minutes.
- While the cookies are still warm, use a silicone spatula to gently press the circumference of each cookie into a perfect circle; let them cool and set before transferring to a wire rack.
Notes
Notes
Store cookie dough
. Dough can be stored in log form or as cookie dough balls. Cover and store in the fridge for 1-2 days or in a freezer-safe bag and freeze for up to 3 months.
Store baked cookies
. Store cooled cookies in an airtight container at room temperature for 3-4 days or in a freezer-safe container and freeze for up to 3 months.