Sweet, chewy, butterscotch-ey deliciousness! These cookies melt in your mouth and are the perfect mix of a soft middle with a nice crisp edge. The best thing about these cookies is changing up the recipe depending on your mood! I love mixing it up and doing 1/2 butterscotch chips and 1/2 white chocolate chips or even adding some chocolate chips. If you are a fan of maple then try substituting the vanilla extract for maple extract and you’ll be feeling like you’re spending a Fall evening in Vermont in no time. If I’m wanting a little Christmas mood, then I’ll do 1/2 t of cinnamon and 1/2 t nutmeg. To ensure your cookies turn out perfectly, make sure the butter is NOT melted but softened and don’t skip refrigerating the dough. If not, your cookies won’t turn out nice and fluffy so a little bit of patience is required with these :)
Butterscotch Chip Cookies
INGREDIENTS
1 c Packed Brown Sugar ½ c Sugar 1 c Butter, Softened 2 Eggs 1 t Vanilla Extract 2 ½ c Flour 1 t Baking Soda 1 t Salt
1 t Cinnamon 1 bag (11 oz) Butterscotch Chips
DIRECTIONS
In a large bowl using a mixer, mix together the butter, both sugars, and vanilla extract for 2 minutes until well mixed and fluffy. Add eggs and mix until well combined.
In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet ingredients and beat until just incorporated. Fold in the butterscotch chips.
Cover bowl with plastic wrap and refrigerate the dough for 45 minutes.
Preheat the oven to 350 degrees. Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
Scoop a tablespoon size ball of dough and place on the prepared pan about 1 in apart. Bake cookies in preheated oven for 10 minutes.
Allow cookies to cool for 5 minutes before serving. Enjoy!
Let me know in the comments what your favorite cookie to make is and if you plan on giving these butterscotch chip cookies a try!
xoxo
-B
Remember, whoever said diamonds are a girls best friend never had a good pair of leggings or a dog
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