Description
These Old-Fashioned Butterscotch Cookies combine a classic soft and chewy texture with the rich buttery sweetness of butterscotch morsels. Perfectly balanced with a hint of vanilla and a slight crisp around the edges, these cookies are an irresistible treat for any occasion.
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
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until evenly combined. Set this bowl aside.
- Cream Butter and Sugars: In the large bowl of a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar on medium speed until the mixture is light, fluffy, and creamy, about 3 to 4 minutes.
- Add Eggs and Vanilla: With the mixer running on low speed, add the eggs one at a time, mixing thoroughly after each addition. Then mix in the vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients, mixing just until everything is combined. Avoid over-mixing to keep the cookies tender.
- Fold in Butterscotch Morsels: Stir the butterscotch morsels into the dough with a spatula or wooden spoon, ensuring they are evenly distributed.
- Chill the Dough: Cover the cookie dough with plastic wrap or a lid and refrigerate for at least 1 hour to firm up the dough, which helps with shaping and baking consistency.
- Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Shape and Chill Dough Balls: Drop the dough by rounded tablespoons onto the prepared baking sheets, spacing them about two inches apart. To help the cookies keep their shape and reduce spreading, place the baking sheets back into the refrigerator or freezer for about 10 minutes before baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake the cookies for 8 to 10 minutes, or until the edges are lightly browned but the centers are still soft.
- Cool the Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Chilling the dough is essential to prevent cookie spreading and to develop flavor.
- Use room temperature eggs and butter for better mixing and texture.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- For an extra touch, sprinkle a little sea salt on top before baking to contrast the sweetness.
- These cookies can be frozen before or after baking for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 10g
- Sodium: 110mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
