Chocolate Chip Butterscotch Cookies
Crispy around the edges and ooey gooey in the center, these Chocolate Chip Butterscotch Cookies are irresistible. Loaded with two kinds of chips, vanilla and hints of cinnamon this recipe is a cookie addict’s kryptonite.
Come hell or high water, we’ve all heard that phrase before. People were saying it in the 1880’s to convey their willingness to battle anything, from the devil or a breaking dam, to get things done. But over a 100 years later, the old expression just got a modern twist for yours truly. It went from ‘come hell OR high water’ to ‘come hell AND high water’ when my dishwasher flooded the kitchen and put the kibosh on my cookie making plans.
Certainly the weatherman gave no indication of flash flooding on this sunny Florida day. I swear, this is the last time I trust Al Roker’s forecast. And Frigidaire. I’ve already forked out money to have that dishwasher fixed once before and all I have to show for it are wet socks and a sink full of dirty dishes. It’s like I don’t even play an active roll in my life anymore. Basically, I’m just sloshing through the house in my wet socks like: c’est la vie. Forget facing life crises head on so far I’m facing mine with wet feet and French idioms.
As well as a crap ton of French curse words.
Now I have to mop and act like I’m mentally stable. Wish me luck, multitasking is not one of my strengths. Actually, I only have one strength and that’s making cookies. And now I’ve mastered doing that in ankle deep water. That’s how easy this recipe is for Chocolate Chip Butterscotch Cookies, I can make it even when my kitchen qualifies an OSHA violation. And I can do it in wellies to boot. If you’re kitchen is high and dry then you’re just two bags of chips and electric mixer away from the ooey-gooiest cookies you’ll ever taste. (Aprons and rubber boots are optional but, from experience, produce great results.)
Before sharing the recipe for Chocolate Chip Butterscotch Cookies, here are a few tips and tricks to help you out:
Ingredient Tips and Tricks
Always use the spoon and level method to measure flour. Scooping flour is a no-no. That technique overpacks flour into the measuring cup which will result in dry, dense cookies.
Eggs need to be at room temperature before beginning. If you’ve forgotten to take yours out of the refrigerator ahead of time then speed up the process by placing it in a bowl of warm water. Don’t use hot water; we want to warm the egg, not hatch it.
Butter also needs to be at room temperature so let it sit out for an hour or so before starting the recipe. Resist the temptation to nuke your butter in the microwave because it will get melty in spots. Melted butter is perfect for hot buttered rum, but not cookie making.
Preparation Tips and Tricks
Chilling dough for a minimum of 2 hours is mandatory, therefore, do not skip this step! I prepare mine in the evening then refrigerate overnight, but dough can be chilled up to 2 days before baking.
Can I freeze Butterscotch Cookies?
Baked cookies freeze well. Place them in a freezer bag and store up to 3 months.
Cookie dough balls are freezer friendly. Place them in a freezer bag and store up to 3 months. No need to thaw before baking, just add an addition minute to the baking time.
How to store Butterscotch Cookies
Store cookies in an airtight container at room temperature up to 5 days.
I hope you enjoy this recipe for Chocolate Chip Butterscotch Cookies. Please leave a comment and rating at the bottom of this blog when you try it for yourself. And, while you’re at it, sign up for my weekly Recipe Newsletter so you never miss a tempting recipe.
Finally, if you like soft, chewy cookies then you’ll love this recipe for Easy Monster Cookies. Made with M&M’s, peanut butter, oatmeal and chocolate chips, this 4-in-1 cookie is chock full of all your favorite ingredients.
Chocolate Chip Butterscotch Cookies
- 1 3/4 cups all-purpose flour unbleached
- 1 tsp baking soda
- 3/4 tsp sea salt fine
- 1/2 tsp ground cinnamon
- 1 cup unsalted butter softened
- 1 cup dark brown sugar packed
- 1/2 cup granulated sugar
- 2 tsp vanilla extract pure
- 2 large eggs room temperature
- 1 cup dark chocolate chips divided
- 1 cup butterscotch chips divided
- Whisk together flour, baking soda, salt, and cinnamon in a medium-sized bowl. Set aside.
- In a separate bowl, beat butter and both sugars with an electric mixer until light and creamy — approximately 2 minutes.
- Add the vanilla and eggs then beat until incorporated.
- Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
- Using a wooden spoon, mix in 3/4 cup of chocolate chips and 3/4 cup of butterscotch chips until evenly distributed. Do not overmix.
- Using a large, 2 Tablespoon-sized cookie scoop, scoop cookies out onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
- Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 2 hours or up to 2 days. (Mine chilled overnight.)
- Preheat the oven to 350F.
- Remove plastic wrap from baking sheets and bake cookies for 12-14 minutes or until the edges are set and centers are still soft. Avoid overbaking.
- Remove cookies from oven then press the remaining chocolate chips and butterscotch chips into the tops of warm cookies.
- Cool cookies on the baking sheet for 5 minutes then place cookies on a wire rack to cool completely.
- Store cookies in an airtight container at room temperature up to 5 days.
When you take the cookies out of the refrigerator to bake, do you let them come to room temperature or bake them cold?
I have a question about the amount of flour. Usually it is 2 cups or more. Is 1 3/4 cups the correct amount?