Butterscotch Drop Cookies
These butterscotch drop cookies are a delightful combination of rich butterscotch flavor and a soft, chewy texture, making them perfect for any occasion.
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened Should be at room temperature.
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs Should be at room temperature.
- 1 teaspoon vanilla extract
Add-ins
- 2 cups butterscotch chips
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer until smooth and fluffy (2-3 minutes).
- Beat in the eggs one at a time, fully incorporating each before adding the next. Then mix in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients and blend until just combined, being careful not to overmix.
- Fold in the butterscotch chips gently until evenly distributed.
- Use a tablespoon or cookie scoop to drop rounded spoonfuls of dough onto ungreased baking sheets, leaving space between each cookie.
Baking
- Bake in the preheated oven for 9 to 11 minutes until the edges are golden brown while the centers remain soft.
- Remove from the oven and let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
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Notes
To keep cookies soft, store them in an airtight container. Consider using parchment paper on baking sheets for easier cleanup. Experiment with adding nuts or different chips for flavor variations.