Butterscotch Cookies (Soft and Chewy Recipe)

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Butterscotch Cookies (Soft and Chewy Recipe)

Butterscotch cookies might not share the same spotlight as chocolate chip cookies, but the allure of their sweet, buttery flavor and chewy bite is hard to resist. Crisp on the edges and packed with gooey butterscotch chips inside, these cookies offer an irresistible sweet-salty satisfaction. If you’re searching for a reliable, easy-to-make cookie recipe that stands out from the usual lineup, this is the one to bookmark.

Whether you’re a seasoned home baker or heading into your very first baking session, this article will walk you through every step—from ingredient selection to storing your freshly baked cookies. Ready to enjoy cookies that are as soft and chewy as they come? Let’s get started.

Ingredients for Butterscotch Cookies

A great cookie starts with simple, pantry-friendly ingredients. While butterscotch chips set this recipe apart, everything else might already be in your kitchen. Here’s what you’ll need:

• All-purpose flour: Gives the cookies their soft yet structured finish.
• Baking soda: Ensures a gentle rise for a chewy center.
• Salt: Highlights the butterscotch flavor and balances the sweetness.
• Unsalted butter: Softened, not melted—for classic cookie texture.
• Granulated sugar: Delivers crisp edges.
• Light brown sugar: Adds moisture and a caramel note, enhancing chewiness.
• Large eggs: Bind the dough and provide structure.
• Vanilla extract: Rounds out the flavor profile.
• Butterscotch chips: Lend an irresistibly buttery, caramel-like essence.

Ingredient Measurements

Step-by-Step Guide: How to Make Soft and Chewy Butterscotch Cookies

1. Prepare Your Baking Equipment

Start by lining one or two baking sheets with parchment paper. This prevents the cookies from spreading too much and makes cleanup easy.

Preheat your oven to 375°F (190°C).

2. Mix the Dry Ingredients

In a mixing bowl, whisk together the flour, baking soda, and salt. This ensures even distribution and helps with a uniform texture.

3. Cream Butter and Sugars

Place softened butter, granulated sugar, and brown sugar in a large bowl or stand mixer. Beat on medium speed for 4–5 minutes. You’re aiming for a pale, fluffy mixture. This step is key for a soft center and crisp edges.

4. Add Eggs and Vanilla

Crack one egg into the creamed mixture and beat until absorbed. Add the second egg and vanilla extract. Mix until the dough is smooth and creamy.

5. Combine Wet and Dry Mixtures

Gradually add the prepared dry ingredients. Use a spatula or the stand mixer on low speed, mixing just until no dry flour is visible. Over-mixing can make cookies dense.

6. Fold in Butterscotch Chips

Pour in the butterscotch chips. Fold gently to distribute them evenly throughout the dough. If you want to experiment, now is the time to add extras like chopped nuts or a pinch of cinnamon.

7. Chill the Dough (Optional)

You can bake immediately for convenience, but chilling the dough for at least 30 minutes gives the cookies thicker centers and richer butterscotch flavor. Place the dough in the fridge covered with plastic wrap. If short on time, a 20-minute stint in the freezer is an option.

8. Shape and Bake

Scoop out dough using a medium cookie scoop or tablespoon, spacing each ball about 2 inches apart on the baking sheet. This ensures they’ll bake evenly and not merge together.

Bake for 8–10 minutes. Check early to avoid overbaking. The cookies should look lightly golden at the edges, with a soft, slightly underdone center. They’ll firm up as they cool.

9. Cool and Serve

Let the cookies rest on the baking sheet for 10 minutes. This step helps them set without breaking apart. Transfer to a wire rack to cool completely.

Serve alone, or try with a cold glass of milk or warm latte.

Tips for the Best Butterscotch Cookies

Achieving that soft, chewy texture isn’t difficult, but a few small tweaks make a real difference:

• Measure flour correctly: Spoon and level or weigh flour to avoid dry, dense cookies.
• Don’t overmix: Once the flour disappears into the mixture, stop mixing. Overworked dough leads to tough cookies.
• Chill the dough: While not mandatory, chilling prevents spreading and develops flavor.
• Watch the oven closely: Every oven is a little different. Pull the tray once edges turn golden, even if the centers look underdone.
• Make them your own: Try adding mini chocolate chips, chopped pecans, or shredded coconut.

Sample Mix-Ins to Customize Your Cookies

How to Store Freshly Baked Butterscotch Cookies

To maintain that fresh-from-the-oven quality, let cookies cool completely before storing. Place them in an airtight container or cookie jar at room temperature. They’ll keep well for up to 1 week. For longer-term storage, try freezing.

Freezing Butterscotch Cookies

To freeze baked cookies:
– Cool completely.
– Arrange in a single layer on a baking sheet.
– Freeze for 2 hours, then transfer to a freezer-safe bag. Use parchment between layers to prevent sticking.

To freeze dough:
– Scoop dough onto a baking sheet as if for baking.
– Freeze until solid.
– Pop frozen dough balls into a zip-top freezer bag.
– Label and date; keep up to 3 months.

When ready to bake, simply place frozen dough balls on a lined baking sheet and bake straight from the freezer. Add 1–2 extra minutes to the baking time.

Reheating Cookies

Microwave thawed cookies for 10–15 seconds for a just-baked taste. The centers soften, and the butterscotch aroma revives beautifully.

Frequently Asked Questions

Can I substitute butterscotch chips?

You can use white chocolate chips or caramel bits if you’re out of butterscotch chips, but expect the flavor will shift. Butterscotch chips provide the unique buttery-caramel signature, so swap only if necessary.

Is it necessary to chill the dough?

Chilling isn’t strictly required, but it helps the cookies hold shape and deepens the flavor. Even a quick 30-minute chill makes a noticeable difference.

Why are my cookies dry or crumbly?

This usually happens from too much flour or overbaking. Use proper measuring techniques and bake just until the edges turn golden.

Can I make these cookies gluten-free?

Yes. Use a reputable 1:1 gluten-free flour blend. The texture will change slightly but should remain soft and chewy.

What makes these cookies soft and chewy?

It’s the combination of brown sugar, the right amount of butter, and not overbaking that keeps the cookies tender and moist at the center, while a brief blast of high heat produces crisp edges.

Serving Suggestions

These cookies are fantastic on their own, but a few simple serving ideas elevate snack time:

• Pair with warm drinks: Coffee, chai, or classic hot chocolate.
• Use in ice cream sandwiches: Place a scoop of vanilla or salted caramel ice cream between two cookies.
• Gift them: Stack in cellophane bags tied with ribbon for a homemade treat.

Soft and chewy butterscotch cookies are a timeless treat just waiting for your next baking day. Their sweet, buttery flavor and signature texture make them stand out on any cookie platter. With just a bit of care, you’ll soon have a batch of crowd-pleasing cookies destined to disappear fast.