Recipe Book Grocery List

Butterscotch Chip Cookies

Desserts 60 min

Adapted from The Salty Marshmallow (Nichole)

Ingredients

  • 1 cup 227 g butter, softened
  • 1 cup 213 g packed brown sugar
  • 1/2 cup 100 g granulated sugar
  • 2 eggs
  • 1 tsp 5 ml vanilla extract
  • 2 1/2 cup 300 g all-purpose flour, spooned and leveled
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 tsp ground cinnamon
  • 11 oz 312 g butterscotch chips (one 11-oz bag)

Method

  1. In a large bowl, using a hand mixer or stand mixer, cream together the butter, both sugars, and vanilla for 2 minutes on medium speed until well mixed and fluffy. Add the eggs and mix until well combined.
  2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon. With the mixer running on low speed, add the dry ingredients to the wet ingredients and beat until just incorporated. Fold in the butterscotch chips.
  3. Cover the bowl with plastic wrap and refrigerate the dough for 30–45 minutes.
  4. Preheat the oven to 175°C (350°F). Line a large baking sheet with parchment paper or spray with nonstick cooking spray.
  5. Scoop one heaping tablespoon of dough at a time into a ball and place on the prepared sheet about 2.5–4 cm (1–1½ inches) apart.
  6. Bake for 10–12 minutes, until slightly golden around the edges.
  7. Let the cookies cool for 5 minutes on the pan before removing.

Notes