Soft and Chewy Butterscotch Cookies
I've said it before and I will say it again... Butterscotch baking is SO underrated. I know of very few people that purchase butterscotch or use it for baking, but I think you should. I challenge you to pick up a bag of Chipits butterscotch chips and get back to me. You won't regret it (or maybe you will once you're finished with the bag...heh).
Every time I make these I want to eat all of them! Super soft and buttery, you know? Like when you bite into the cookie and it feels like the butter almost just melts out of the cookie as you're sinking your teeth into it. They are simply cookie perfection.
So easy to make, too! Make them yourself 👇
1 Cup Packed Brown Sugar
1/2 Cup Granulated Sugar
1 Cup Butter, Softened
1 Teaspoon Vanilla Extract
2 1/2 Cups All Purpose Flour
1 Teaspoon Baking Soda
1 Teaspoon Salt
2 cups of butterscotch chips
Using hand mixer or bowl of stand mixer, cream together the butter, brown sugar, white sugar, and vanilla extract for 2 minutes on medium speed until light in colour and fluffy. Add eggs and mix until well combined.
In a separate medium bowl, whisk together the flour, baking soda, and salt. With mixer running on low speed add the dry ingredients to the wet ingredients and beat until evenly incorporated.
Using a wooden spoon, fold in the butterscotch chips. The dough will look a little soft.
Cover bowl with plastic wrap and refrigerate the dough for half an hour.
While dough is in the fridge, Preheat the oven to 350 degrees.
Line a large baking sheet with parchment paper and once cookies are cooled, scoop one heaping Tablespoon of dough at a time into a ball and place on the prepared pan about 1 - 1 1/2 inches apart. Press the tablespoons of dough down with your hand until they are about an inch thick.
Bake cookies in preheated oven for 10-12 minutes, until slightly golden around the edges. (be careful not to bake too long)! Let cool for 5 mins, remove from baking sheet and let them continue cooling on a baking rack. Enjoy!