Our butterscotch cookies recipe is a melt in your mouth soft baked cookie. That is easy to make using only a few simple ingredients. After a 20-minute chill time in the freezer, these delicious butterscotch cookies bake up soft with crispy edges.
Our cookie jar is normally full of some kind of cookies. My youngest has our favorite chocolate chip cookie recipe down and fills the cookie jar with these quite often.
Of course, I like to explore making different types of cookies. And these butterscotch cookies have quickly become one of my favorites to fill the cookie jar with.
After a quick 20-minute chill time in the freezer, they bake up soft with crispy edges. These cookies have an amazing flavor from the brown sugar and vanilla extract that is mixed into the cookie dough. Then they are loaded with butterscotch chips to bring in more flavor.
How To Make
Making these cookies from scratch is easy since they are made with the basics cookie ingredients. You more than likely have all the ingredients to make these cookies in your pantry.
I find that the butter is the most important part in baking cookies. I use to be a firm believer in using blue bonnet margarine for most of my cookie recipes.
However, I have grown in my baking and prefer the taste of good old butter. Margarine does add a nice flavor to cookies, however, real butter brings more flavor to cookies.
I'm also a firm believer in using room-temperature butter in most of my baking recipes. Room temperature butter is easier to work with and helps the cookies to hold their shape better. Whereas melted butter will make the cookies look flat.
When getting started at making these cookies I like to whip the butter up with either a handheld mixer or my stand mixer. I find having the lumps out of the butter before adding the sugar in helps the sugars to incorporate into the cookie dough better.
Also mixing the butter and sugars together before adding the other ingredients in will help keep the batter light and fluffy. This step helps to achieve those soft-baked fluffy cookies.
Using both brown and white sugar will help bring that chewy aspect to the cookies.
Mixing The Batter Together
Adding one egg in at a time will help to make sure the cookie dough doesn't get too grainy looking. Pure vanilla extract will bring in a delicious vanilla flavoring but if you only have imitation vanilla extract that will work as well.
If you have read our Baker's Dozen article then you know I always sift my flour when baking. Sifting the flour will add air into the flour as well as help to remove any flour bugs there might be.
I find that sifting all the dry ingredients together helps to combine and remove any clumps there might be.
After the eggs and vanilla are added to the butter mixture I slowly add a little of the sifted flour in at a time until all the flour is added.
Slowly adding in the flour helps so you don't get a flour bath and also to make sure all the flour is completely incorporated.
Most of the tips and tricks I'm sharing for this butterscotch cookies recipe can be used with making other cookies.
After I have all the ingredients mixed together I cover my bowl with plastic wrap and place it in the freezer for 20 minutes. You could also place this butterscotch cookies recipe in the refrigerator for 40 minutes.
Chilling the dough helps the cookies to hold their shape. The choice is yours as to if you want to add the butterscotch chips in before the chill time or after. I like to do it after just so I gave the dough a final mixing.
Tips And Tricks
- The first tip I have is to use real butter instead of margarine. Real butter will add to the overall flavor and brings a bit of chewy to these butterscotch cookies.
- I do also recommend using room temperature butter to make cookies with. Room temperature butter will help you get that nice light fluffy cookie. Whereas melted butter will cause the cookies to become flat.
- Cream the butter first to get it fluffy before adding in the sugars. Mix the butter and sugars together until they are light and fluffy.
- Using brown and white sugar adds moisture to the cookies as well as gives the cookies that slight chewiness.
- Don't over mix the cookie dough, this can cause the cookies to become too fluffy and then flatten out when they are baked.
- Freezing or refrigerating the cookie dough before baking will help to solidify the fat (butter) in the cookies. As the cookies bake the chilled fat in the cookie dough will slowly melt. Whereas unchilled cookie dough, the fat will melt faster and can cause flatter-looking cookies.
- The best butterscotch chips I feel to use in these cookies are the Nestle brand.
- Scooping the cookie dough out with a cookie scoop gives you the same size cookies.
- Make sure to space the cookies out when placing them on the cookie sheet. They will spread out some as they bake.
- Be careful not to overbake the cookies or they will be dry. Take the cookies out of the oven when the edges are golden and the centers of the cookies look a little underbaked. We are going to leave the cookies on the cookie sheet for 5-minutes once out of the oven and they will continue to bake.
- You can freeze this butterscotch cookie dough for up to 3 months. I recommend freezing just the cookie dough without the butterscotch chips in an air-tight container.
- The best baking temperature for this butterscotch cookies recipe is 350℉. This temperature will help create evenly baked cookies.
These butterscotch cookies have a delicious brown sugar flavor with a hint of vanilla mixed together with the butterscotch flavor. Not only is this butterscotch cookies recipe additive they are simple to make.
My Creative Manner is answering the question "what's there to eat" with simple recipe creations ~ Jen
Other Great Recipes You May Enjoy:
- Scotcheroos Recipe
- Easy Snickerdoodle Cookies Recipe
- Soft Peanut Butter Cookies Recipe
- Pumpkin Cookies WIth Cream Cheese Frosting
Butterscotch Cookies Recipe
These soft and chewy butterscotch cookies recipe is made with a few simple ingredients. The dough mixes up quickly and after 20 minutes of chill time in the freezer they bake up soft with crispy edges.
- ¾ Cup Unsalted Butter room temperature
- ¾ Cup Brown Sugar
- ¾ Cup White Sugar
- 2 Large Eggs
- 1 Teaspoon Vanilla Extract
- 2½ Cups Flour ~ all purpose
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 11 Ounces Butterscotch Chips
In a mixing bowl mix the butter until fluffy. Mix into the butter the brown and white sugar. Mix until well combined and the ingredients become light and fluffy. About 2 minutes.
Add into the butter sugar mixture one egg at a time until each is well combined. Mix in the vanilla extract.
Into another mixing bowl sift the flour, baking soda, and salt.
Slowly add the flour mixture into the butter mixture until all the flour mixture is added.
Chill the cookie dough in the freezer for 20 minutes or in the refrigerator for 40 minutes.
Preheat the oven to 350℉, line cookie sheets with either silicone liners or parchment paper.
Remove the cookie dough from the freezer and fold in the butterscotch chips.
Use a 1 0r 2 Tablespoon cookie scoop or a tablespoon to scoop out the cookie dough and place on the cookie sheet. Place them 1 inch apart. We like larger cookies so I use a 2 tablespoon cookie scoop.
Bake in the 350 ℉ preheated oven for 14-16 minutes or until the edges of the cookies are slightly golden and the centers look undercooked. I like to bake these cookies on a rack that is in the middle of the oven, only using one cookie sheet at a time.
Remove cookies from the oven and leave them on the cookie sheets for 5 minutes to continue to bake.
After the 5 minutes remove cookies from cookies sheets and place them on a wire rack to cool.
Cooking time may vary depending on how hot your oven bakes.
The size of cookie scoop you use will determine the amount of cookies you get. I used a 2 tablespoon scoop and ended up with 21 cookies.
The nutritional value may vary depending on the ingredients used.
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