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Butterscotch Cookies

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
Prep Time 15 minutes
Cook Time 10 minutes
Chilling Time 1 hour
Total Time 1 hour 25 minutes
Servings 39 cookies
Calories 134kcal
Author Blair Lonergan


  • 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


  • 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.


  • 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.


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