Butterscotch Chip Cookies
These soft butterscotch chip cookies are packed with sweet flavor and golden chips. Perfect for any time, they're easy to make and taste amazing with their soft texture and sweet taste.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 3/4 cup brown sugar (packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 package (11 ounces) butterscotch chips
Instructions
- Mix butter and sugars: Beat soft butter with both sugars using a stand mixer until fluffy, about 3-4 minutes on medium speed.
- Add eggs and vanilla: Mix in eggs one at a time, then vanilla using the mixer, beating until smooth and well mixed together.
- Add dry ingredients: Add flour, baking soda, and salt directly to the stand mixer on low speed, mixing until just combined without working the dough too much.
- Add chips: Gently fold butterscotch chips into dough using a wooden spoon, spreading them evenly for chips in every bite.
- Chill dough: Wrap dough in plastic wrap and put in the fridge for 30 minutes to stop too much spreading during baking.
- Shape and bake: Preheat oven to 350°F, scoop dough onto lined baking sheets, and bake 10-12 minutes until edges are golden.
Notes
- Don't bake too long - cookies keep cooking on hot pans, so take out when centers look slightly soft for perfect chewiness.
- Room temperature ingredients mix more easily and make smoother dough, so take the butter and eggs out about an hour before baking.
- Store cookies in a closed container up to one week, or freeze baked cookies up to three months for longer keeping.
- You can make dough ahead and keep it in the fridge up to 3 days or freeze it up to three months.
- For extra flavor, try browning butter first, then cooling it slightly before mixing with sugars for a deeper, nutty taste.