Old-Fashioned Butterscotch Cookies Recipe
Straight from Grandma's recipe box, these old-fashioned butterscotch cookies are soft, chewy and loaded with butterscotch chips!
Servings 39 cookies
Calories 134kcal
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (2 sticks) salted butter, softened at room temperature
- ¾ cup light brown sugar
- ¾ cup granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 (11 ounce) package butterscotch morsels
Instructions
- 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 3-4 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 at least 1 hour.
- Preheat oven to 375°F. Line baking sheets with parchment or silicone mats.
- Drop dough by rounded tablespoons two-inches apart on the prepared baking sheets. Place the baking sheets back in the refrigerator or in the freezer for about 10 minutes to chill again.
- Bake for 8-10 minutes, or just until light brown around the edges. The centers will still be soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- 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.
- For a soft, puffy texture, replace half of the butter with shortening. To do so, reduce the butter to ½ cup (1 stick) and add ½ cup of shortening.
- 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.
- Mix in crushed pretzels for salty crunch, or add some sweetened, flaked coconut to the dough.
Nutrition
Serving: 1cookie | Calories: 134kcal | Carbohydrates: 21g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 165mg | Potassium: 18mg | Fiber: 1g | Sugar: 14g | Vitamin A: 166IU | Calcium: 8mg | Iron: 1mg