Description
Chewy and delicious butterscotch chip cookies, perfect for any occasion! These easy-to-make cookies are packed with butterscotch flavor and have a soft, slightly chewy texture.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups butterscotch chips
Instructions
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy (3-5 minutes). Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Butterscotch Chips: Gently fold in the butterscotch chips until evenly distributed.
- Chill the Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes (or up to 2 hours, or overnight for best results).
- Preheat Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Shape Cookies: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake: Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies: Substitute 1/4 cup of the all-purpose flour with cornstarch.
- For a nutty flavor: Add 1/2 cup of chopped pecans or walnuts to the dough along with the butterscotch chips.
- For a salted butterscotch flavor: Sprinkle a pinch of sea salt on top of the cookies before baking.
- Don’t overbake! Overbaked cookies will be dry and crumbly. You want them to be slightly soft in the center.
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 3 days.
- Freezing: You can freeze the cookie dough for up to 2 months. Scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze until solid, then transfer to a freezer bag. When ready to bake, bake from frozen, adding a few extra minutes to the baking time. You can also freeze the baked cookies for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 9 minutes