Butterscotch Cookies
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Craving a sweet treat? These butterscotch cookies are just what you need! They’re soft, chewy, and ready in no time. With simple ingredients and just 10 minutes of baking, you can whip up a batch of 24 delicious cookies.
You’ll love how easy these cookies are to make. Just mix the dry ingredients, cream the butter and sugars, add eggs and vanilla, then fold in the butterscotch chips. Drop spoonfuls onto a baking sheet and pop them in the oven. The hardest part is waiting for them to cool before taking a bite!
Exact Ingredients List
Here’s what you’ll need to make these yummy butterscotch cookies:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter, softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla
- 2 large eggs, room temperature
- 2 cups butterscotch chips
Make sure your butter is soft and your eggs are at room temperature. This helps them mix better with the other ingredients.
You’ll also want to have parchment paper for lining your cookie sheet. It keeps the cookies from sticking and makes cleanup easier.
Don’t forget to preheat your oven to 375°F (190°C) before you start mixing. This way, it’s ready when you finish making the dough.
With these simple ingredients, you’ll be on your way to making 24 soft and chewy butterscotch cookies. Happy baking!
Instructions
Preheat your oven to 375°F and line a cookie sheet with parchment paper. This helps prevent sticking.
In a bowl, sift together the flour, salt, and baking soda. Set this dry mix aside for now.
Take a separate bowl and beat the softened butter with both sugars. Mix at medium speed for 5-7 minutes until light and fluffy.
Add vanilla and eggs to the butter mixture. Beat in one egg at a time, mixing well after each.
Slowly add the flour mix to the wet ingredients. Stir gently until combined. Then fold in those yummy butterscotch chips.
Scoop tablespoons of dough onto your lined cookie sheet. Leave 2 inches between each scoop so the cookies can spread.
Bake for 8-10 minutes until the edges turn golden. The centers should still look soft.
Let your cookies cool on the sheet for 10 minutes. This helps them set and keeps them chewy.
Serve warm and enjoy your delicious homemade butterscotch cookies!
Possible Substitutes List
You can try these swaps to change up your butterscotch cookies:
• Chips: Replace butterscotch chips with chocolate chips, white chocolate chips, or nuts.
• Flour: Swap all-purpose flour for whole wheat flour or gluten-free flour blend.
• Sugar: Use all brown sugar instead of a mix, or try coconut sugar.
• Butter: Coconut oil or margarine can work as dairy-free options.
• Eggs: For egg-free cookies, try 1/4 cup applesauce or a mashed banana per egg.
• Vanilla: Almond extract gives a nice flavor twist.
Here’s a quick reference table:
| Ingredient | Possible Substitutes |
|---|---|
| Butterscotch chips | Chocolate chips, nuts |
| All-purpose flour | Whole wheat flour, gluten-free blend |
| White/brown sugar | All brown sugar, coconut sugar |
| Butter | Coconut oil, margarine |
| Eggs | Applesauce, mashed banana |
| Vanilla extract | Almond extract |
Remember, substitutes may change the texture and flavor of your cookies. Have fun trying new combos!
How To Make It Diabetes-Friendly
You can make these butterscotch cookies more suitable for people with diabetes. Here are some easy changes:
Use almond flour instead of all-purpose flour. This lowers the carbs.
Replace sugar with a sugar-free sweetener like erythritol or stevia. Use equal amounts as the recipe calls for.
Pick sugar-free butterscotch chips. If you can’t find them, use sugar-free chocolate chips instead.
Add 1/2 cup of chopped nuts like almonds or walnuts. They add good fats and protein.
Make smaller cookies. Use a teaspoon instead of a tablespoon to drop the dough.
Follow the same cooking steps as the original recipe. The cookies might bake faster, so check them after 6-7 minutes.
These changes will cut down on sugar and carbs. The cookies will still be soft and tasty. Remember to eat them in small amounts as part of a balanced diet.
Tips, Tricks & Storing
For the softest, chewiest butterscotch cookies, don’t overmix your dough. Mix just until the ingredients are combined.
Use room temperature butter and eggs. This helps everything blend smoothly.
Chill your dough for 30 minutes before baking. This stops the cookies from spreading too much.
For extra flavor, try browning your butter before using it in the recipe.
Make sure to space your cookies about 2 inches apart on the baking sheet. They will spread as they bake.
To keep your cookies soft:
- Store them in an airtight container with a slice of bread
- Add a sugar cube to the container
- Keep them at room temperature, not in the fridge
Your cookies will stay fresh for up to 5 days when stored properly.
To freeze the dough:
- Roll it into balls
- Place on a baking sheet
- Freeze until solid
- Transfer to a freezer bag
You can bake frozen dough balls without thawing. Just add 1-2 minutes to the bake time.
For perfectly round cookies, use a large round cookie cutter to shape them right after they come out of the oven.
