Butterscotch cookies are a simple pleasure that are a breeze to bake. Take a short cut to the deep butterscotch flavor by using butterscotch chips melted into the batter. No need to fuss with making butterscotch from scratch today! These butterscotch cookies will disappear even faster than you bake them.
Comfort food starts to make a comeback around this time of year– roasts in the oven, stews on the stove, and dinners in the slow cooker. Cookies fall within the Comfort Food category too, just look at the list below of Comfort Food Cookies that the #CreativeCookieExchange has baked this month. Won’t you join us?
Comfort Food for me is a dish that you prepare with a reliable recipe knowing that you cannot go wrong. It’s a food that makes the whole house smell good; and most importantly, comfort food tastes really, really good. These butterscotch cookies tick off all of those boxes and more. This is a simple cookie that doesn’t try to be fancy or showy, just the basics– chewy, soft and all around an ideal cookie. I used a recipe from the October/November issue of Cook’s Country. You might be familiar with the PBS show, America’s Test Kitchen, which is home to Cook’s Country and Cook’s Illustrated magazines. These recipes are tested and tested again, you can’t stumble if you follow along with the instructions and added tips.
My only adjustment to this cookie was to skip the step of making a log of cookie dough that you later slice and bake; instead, I rolled the dough into small balls and dropped them on my baking sheet. This yielded a softer version that was a bit thicker in the middle than the slice and bake method. A chewy center remained with a slight crunch on the outer edges– perfection!Print
This recipe is from the October/November 2012 issue of Cook’s Country, page 17.
- 1/2 cup butterscotch chips
- 3 tablespoons unsalted butter plus 9 tablespoons cut into 9 pieces, chilled
- 2 teaspoons vanilla extract
- 3/4 cup packed dark brown sugar
- 1/2 teaspoon salt
- 1 large egg yolk
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- Preheat the oven to 325 degrees F.
- First place the butterscotch chips and the first 3 tablespoons of butter into a glass bowl and microwave in 30 second increments until melted. Stir between each 30 seconds. This should take one minute to one and a half minutes. Add the vanilla and stir until smooth; let cool for 15 minutes.
- Beat the second amount of measured butter (9 tablespoons) with the sugar and salt. An electric mixer would work but a stand mixer is preferred. Beat until the mixture is light and fluffy.
- Add the cooled butterscotch mixture and continue to mix until combined. Add egg yolk then reduce to a lower speed to add the dry ingredients of flour and baking powder. A dough will come together and that is your signal to stop mixing.
- Pinch off enough dough to make approximately one inch balls. Place on a parchment lined baking tray. Bake for 12-15 minutes or until the edges just start to brown. Cool on wire racks.
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Here is comfort food baking inspiration to get you started in the kitchen
- Butterscotch Cookies from A Baker’s House
- Chocolate Cappuccino Toffee Chip Cookies from Karen’s Kitchen Stories
- Chocolate Chip Cookies Made with an Assortment of Chocolate from The Spiced Life
- Quadruple Chocolate Shortbread Cookies from Magnolia Days
- Dark Chocolate Chunk Chocolate Peanut Butter Cookies from Food Lust People Love
- Roth (The Sacred Cookies from Kashmir) from Spiceroots
- Crispy Potato Chip Cookies from Rhubarb and Honey
- Carrot Cake Sandwich Cookies from Made with Love
- Triple Chocolate Cookies from It’s Yummi
- Peanut Butter Chocolate Chunk Cookies from Noshing with the Nolands
- Thekua (Sweet Wheat Cookies from Bihar) from Indian Curries/Stew
- Momma’s Bran Chocolate Chip Cookies from Sweet Cinnamon Honey
- Nut Cookies from Basic N Delicious
- Banana Oatmeal Chocolate Chip Cookies from What Smells So Good?