BUTTERSCOTCH COOKIES RECIPE

The outside of these butterscotch cookies is a little chewy, but the inside is soft and melts in your mouth. You'll be hooked after just one bite!

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– 2 ¾ cups (345 grams) all-purpose flour (spooned and leveled) – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup (230 grams; 2 sticks) unsalted butter (softened)

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– 1 cup (200 grams) packed light or dark brown sugar – ½ cup (100 grams) granulated sugar – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – 1 (11-ounce) package (311 grams) butterscotch chip

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Direction

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In large bowl, salt, baking soda, and flour. In a stand mixer with the paddle attachment or a large bowl with a handheld mixer, mix butter, brown sugar, and granulated sugar for 1–2 minutes.

[{"selector":"#anim-94a09dba-b2e2-4ace-8464-37e715449190","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-9e776887-f96f-4877-af0a-5413b4978605","keyframes":{"transform":["translate3d(117.79935%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Tilted Green Blob 1

Scrape bowl as you add eggs and vanilla extract.Mix the butterscotch chips into the dry ingredients on low speed. Seal cookie dough and chill 2 hours.

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Start oven at 350°F (180°C) after dough is almost chilled. Make three large parchment or silicone baking sheets. Refrigerated dough. On baking sheets, put 1.5 tablespoons cookie dough.

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Bake 10–12 minutes until cookies' edges are lightly browned and tops are set. After 5 minutes on the baking sheet, cool the cookies on a wire rack.

[{"selector":"#anim-edb28689-017d-457e-8886-20e8beee3405","keyframes":{"opacity":[0,1]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-cfa77dbb-ec23-4526-be76-7a54a94c71a6","keyframes":{"transform":["translate3d(110.61948%, 0px, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":600,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] Tilted Green Blob 4

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BUTTERSCOTCH COOKIES RECIPE

The outside of these butterscotch cookies is a little chewy, but the inside is soft and melts in your mouth. You'll be hooked after just one bite!

– 2 ¾ cups (345 grams) all-purpose flour (spooned and leveled) – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup (230 grams; 2 sticks) unsalted butter (softened)

Ingredient

– 1 cup (200 grams) packed light or dark brown sugar – ½ cup (100 grams) granulated sugar – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – 1 (11-ounce) package (311 grams) butterscotch chip

Direction

In large bowl, salt, baking soda, and flour. In a stand mixer with the paddle attachment or a large bowl with a handheld mixer, mix butter, brown sugar, and granulated sugar for 1–2 minutes.

Scrape bowl as you add eggs and vanilla extract.Mix the butterscotch chips into the dry ingredients on low speed. Seal cookie dough and chill 2 hours.

Start oven at 350°F (180°C) after dough is almost chilled. Make three large parchment or silicone baking sheets. Refrigerated dough. On baking sheets, put 1.5 tablespoons cookie dough.

Bake 10–12 minutes until cookies' edges are lightly browned and tops are set. After 5 minutes on the baking sheet, cool the cookies on a wire rack.

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