Description
These Old-Fashioned Butterscotch Cookies are a delightful treat featuring soft, chewy centers with a buttery and sweet butterscotch flavor. Perfectly balanced with a hint of vanilla and a crispy edge, these cookies are easy to make and sure to satisfy your sweet tooth.
Ingredients
Units
Scale
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
Wet Ingredients
- 1 cup (2 sticks) salted butter, softened at room temperature
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Add-ins
- 1 (11 ounce) package butterscotch morsels
Instructions
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this mixture aside for later use.
- Cream butter and sugars: In the large bowl of a stand mixer, beat the softened butter, light brown sugar, and granulated sugar together on medium speed until the mixture is light and creamy, about 3 to 4 minutes.
- Add eggs and vanilla: With the mixer on low speed, add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Then mix in the vanilla extract thoroughly.
- Incorporate dry ingredients: Gradually add the flour mixture to the wet ingredients, mixing just until combined. Avoid overmixing to maintain a tender cookie texture. Stir in the butterscotch morsels evenly.
- Chill the dough: Cover the cookie dough and refrigerate it for at least 1 hour to firm up, which helps prevent spreading during baking.
- Prepare for baking: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Shape and chill dough balls: Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about two inches apart. For a better texture, place the baking sheets with dough back into the refrigerator or freezer for about 10 minutes to chill again before baking.
- Bake: Bake the cookies for 8 to 10 minutes, or just until the edges are lightly browned. The centers should remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough helps control spreading and creates a chewier texture.
- You can substitute salted butter with unsalted butter, just add an extra ¼ teaspoon of salt to the dry ingredients.
- Store cookies in an airtight container at room temperature for up to one week.
- Optionally, you can freeze the dough balls to bake fresh cookies anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.2g
- Cholesterol: 25mg
