Old-Fashioned Butterscotch Cookies Recipe

5 from 5 votes

Straight from Grandma's recipe box, these old-fashioned butterscotch cookies are soft, chewy and loaded with butterscotch chips!

Course Cookies

Cuisine American

Keyword butterscotch chip cookies, butterscotch cookies, old-fashioned butterscotch cookies recipe

Prep Time 15

Cook Time 10

Chilling Time 1

Total Time 1 25

Servings cookies

Calories 173kcal

In a medium bowl, whisk together flour, baking soda and salt. Set aside.
In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 2 minutes.
With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.
Cover the dough and chill in the refrigerator for about 1 hour.
Preheat oven to 375°F. Line baking sheets with parchment or silicone mats.
Use a 1 ½-tablespoon cookie dough scoop to drop the dough balls two-inches apart on the prepared baking sheets. Add a few extra butterscotch chips to the top of each dough ball for garnish, if desired. Place the baking sheets back in the refrigerator or in the freezer for about 10 minutes to chill again.
Bake for 9-11 minutes, or just until lightly browned around the edges. The centers will still be soft. Let cool on the baking sheet for 5-10 minutes, then transfer to a wire rack to cool completely.

For an ultra-chewy texture, use more brown sugar than granulated sugar. For example, increase the brown sugar to 1 cup and reduce the granulated sugar to ½ cup. You can also swap out half of the all-purpose flour for bread flour, which has a higher protein content and therefore creates a chewier bite.
If you prefer crunchy butterscotch cookies, use more granulated sugar than brown sugar and bake the cookies for a few extra minutes.
Chocolate Butterscotch Cookies: chocolate goes well with butterscotch, so swap out half of the butterscotch chips and replace them with semi-sweet or milk chocolate chips.
For a salty contrast, sprinkle a pinch of flaky sea salt on the top of the warm cookies as soon as they come out of the oven.
Mix in crushed pretzels or pecans for crunch, or add some sweetened, flaked coconut to the dough.