BUTTERSCOTCH COOKIES RECIPE

The outside of these butterscotch cookies is a little chewy, but the inside is soft and melts in your mouth. You'll be hooked after just one bite! 

– 2 ¾ cups (345 grams) all-purpose flour (spooned and leveled) – 1 teaspoon baking soda – 1 teaspoon salt – 1 cup (230 grams; 2 sticks) unsalted butter (softened)

Ingredient

– 1 cup (200 grams) packed light or dark brown sugar – ½ cup (100 grams) granulated sugar – 2 large eggs at room temperature – 2 teaspoons pure vanilla extract – 1 (11-ounce) package (311 grams) butterscotch chip

Direction

In large bowl, salt, baking soda, and flour. In a stand mixer with the paddle attachment or a large bowl with a handheld mixer, mix butter, brown sugar, and granulated sugar for 1–2 minutes.

Tilted Green Blob

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Scrape bowl as you add eggs and vanilla extract.Mix the butterscotch chips into the dry ingredients on low speed. Seal cookie dough and chill 2 hours.

Tilted Green Blob

3

Start oven at 350°F (180°C) after dough is almost chilled. Make three large parchment or silicone baking sheets. Refrigerated dough. On baking sheets, put 1.5 tablespoons cookie dough.

Tilted Green Blob

4

Bake 10–12 minutes until cookies' edges are lightly browned and tops are set. After 5 minutes on the baking sheet, cool the cookies on a wire rack.

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