Old-Fashioned Butterscotch Cookies Recipe

There’s something truly comforting about a classic cookie that brings you right back to grandma’s kitchen. This Old-Fashioned Butterscotch Cookies Recipe is exactly that kind of sweet nostalgia, with a rich, buttery flavor and those irresistible butterscotch morsels that melt into soft, chewy bites. I love this recipe because it’s simple enough to whip up on a weeknight but special enough for holidays or when you want to impress with a homemade treat.

Whenever I bake these, the warm aroma fills my whole house, and my family goes crazy for them every time. You’ll find that the balance of brown sugar, butter, and vanilla makes these cookies perfectly tender, while chilling the dough really helps the flavors develop and stops them from spreading too thin. If you’re searching for a reliable, crowd-pleasing cookie, this Old-Fashioned Butterscotch Cookies Recipe is definitely worth trying!

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Ingredients You’ll Need

Every ingredient in this Old-Fashioned Butterscotch Cookies Recipe plays a key role in delivering that melt-in-your-mouth goodness. For the best results, I recommend using high-quality butter and fresh butterscotch morsels — it really makes the flavor pop.

• All-purpose flour: Provides the perfect structure without making cookies too dense.
• Baking soda: Helps the cookies rise just enough for a tender crumb.
• Salt: Balances the sweetness and enhances all the flavors.
• Salted butter: Use softened butter for easy creaming and richer taste.
• Light brown sugar: Adds moisture and a subtle caramel flavor.
• Granulated sugar: Gives just the right amount of sweetness and crispness.
• Large eggs: I always bring them to room temperature for better mixing and texture.
• Vanilla extract: Boosts flavor depth with a warm, fragrant note.
• Butterscotch morsels: The star ingredient—choose good quality for that luscious butterscotch punch.

Variations

I love tweaking this Old-Fashioned Butterscotch Cookies Recipe depending on the mood or occasion. Feel free to customize the mix-ins or adjust sweetness levels to make it truly your own.

• Chocolate chip swap: Once, I swapped half the butterscotch morsels for semi-sweet chocolate chips, and it was a delightful mix of flavors!
• Nutty twist: Throw in chopped pecans or walnuts for a nice crunch and a little earthy contrast.
• Dietary tweak: For dairy-free, you can substitute butter with coconut oil, but the texture will be slightly different.
• Spiced version: Add a pinch of cinnamon or nutmeg for a cozy autumn vibe when the weather cools down.

How to Make Old-Fashioned Butterscotch Cookies Recipe

Step 1: Mix Your Dry Ingredients

Start by whisking together your all-purpose flour, baking soda, and salt in a medium bowl. This step ensures even distribution of your leavening agent and seasoning, which is key for consistent baking. I always set this aside while I work on the wet ingredients to keep things moving smoothly.

Step 2: Cream Butter and Sugars to Perfection

Using a stand mixer (or hand mixer if that’s what you have), beat the softened butter with the brown sugar and granulated sugar until the mixture looks light and fluffy—about 3 to 4 minutes. This step really makes a difference! I discovered that slower creaming makes everything smoother and your cookies taste richer.

Step 3: Add Eggs and Vanilla

With your mixer on low, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Then mix in the vanilla extract. This gentle mixing prevents your dough from curdling or becoming too runny.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry flour mixture to your wet ingredients and mix just until combined. Be careful not to over-mix here—you want the dough to hold together but not be tough. Then gently fold in the butterscotch morsels by hand so they stay whole and evenly distributed.

Step 5: Chill the Dough

Cover your cookie dough and pop it in the refrigerator for at least one hour. This chilling step is a game-changer. It lets the flour hydrate and the flavors meld, plus it stops your cookies from spreading too thin during baking. I usually make this dough a day ahead—it’s even better that way!

Step 6: Prepare to Bake

Preheat your oven to 375°F and line baking sheets with parchment paper or silicone mats for easy cleanup. Using a tablespoon or cookie scoop, drop rounded dollops of dough two inches apart. For an extra tip, chill the scooped dough again in the fridge or freezer for 10 minutes before baking—it helps maintain shape and texture beautifully.

Step 7: Bake and Cool

Bake your cookies for about 8 to 10 minutes, just until the edges turn light golden brown. The centers will remain soft and slightly underbaked; that’s exactly how you want them! Let the cookies cool on the baking sheet for five minutes before transferring them to a wire rack to cool completely. I always resist the urge to eat them right out of the oven because they’re easier to handle once cooled a bit.

How to Serve Old-Fashioned Butterscotch Cookies Recipe

Garnishes

I like to keep things simple with these cookies—sometimes a little flaky sea salt sprinkle on top just before baking elevates the butterscotch flavor beautifully. For a fun touch, a tiny drizzle of melted white chocolate can create a lovely contrast and make them feel extra special without much effort.

Side Dishes

These butterscotch cookies pair wonderfully with a glass of cold milk (of course), or even a rich cup of coffee or hot cocoa. I’ve also served them alongside a simple bowl of vanilla ice cream for an impromptu dessert that everyone loved.

Creative Ways to Present

For holiday gatherings, I like arranging these cookies on a rustic wooden board with some nuts and dried fruit for a festive cookie platter. Wrapping a few in parchment paper tied with twine makes for a charming homemade gift. Sometimes I stack them with little parchment rounds in between for a pretty cookie tower centerpiece!

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature, with a slice of bread inside to keep them soft and chewy. The cookies usually stay fresh for about 4 to 5 days this way—though in my house, they rarely last that long!

Freezing

If I want to save some for later, I freeze the cookie dough in scooped balls on a baking sheet, then transfer them to a freezer bag. This way, I can bake fresh cookies anytime without starting from scratch. You can also freeze baked cookies in airtight containers for up to three months.

Reheating

To enjoy frozen cookies, I pop them in a 300°F oven for about 5-7 minutes until warm and soft again. I avoid microwaving because it can make them chewy or tough. Reheating just right brings back that freshly baked magic every time!

FAQs

Final Thoughts

This Old-Fashioned Butterscotch Cookies Recipe has become a staple in my kitchen because it brings both simplicity and that nostalgic, rich flavor I crave. I hope you’ll enjoy baking and sharing these cookies as much as my family and I do—they’re a warm, golden hug in cookie form. Give it a try next time you want to treat yourself or your loved ones to something truly special!

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