Old Fashioned Soft Butterscotch Cookies Recipe

Introduction

These Old Fashioned Soft Butterscotch Cookies offer a delightful balance of rich, buttery flavor and sweet butterscotch chips. Perfectly soft with golden edges, they make a nostalgic treat for any cookie lover.

Ingredients

• ½ cup salted butter (1 stick, softened to room temperature)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 12 ounce package of butterscotch chips

Instructions

1. Step 1: Preheat your oven to 350°F and position the oven rack in the center. Line two cookie sheets with parchment paper or lightly coat them with cooking spray.
2. Step 2: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
3. Step 3: Add the egg and vanilla extract to the butter and sugar mixture. Mix until fully combined, scraping down the sides of the bowl as needed.
4. Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to the wet ingredients in batches, mixing on low speed until just combined. Avoid overmixing the dough.
5. Step 5: Fold in the butterscotch chips evenly using a spatula.
6. Step 6: Scoop approximately 1 tablespoon of dough per cookie and place them on the prepared cookie sheets, spacing about 2 inches apart. Each sheet should hold about 15 cookies.
7. Step 7: Bake for 10-12 minutes or until cookie edges are golden brown but centers remain soft. Let cookies cool on the sheets for 5 minutes before transferring to wire racks to cool completely.

Tips & Variations

• For an even softer texture, slightly underbake the cookies by a minute or two.
• Substitute half of the butterscotch chips with chocolate chips for a delightful twist.
• Ensure butter is fully softened to room temperature for easier creaming and better texture.
• If you prefer chewier cookies, add a tablespoon of honey or molasses to the wet ingredients.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container. They also freeze well for up to 3 months; thaw at room temperature before serving. Reheat gently in a microwave for a few seconds to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use unsalted butter instead of salted?

Yes, if using unsalted butter, add a pinch more salt to the dough to maintain the right balance of flavor.

Can I substitute all-purpose flour with gluten-free flour?

You can replace it with a gluten-free flour blend suitable for baking, but results may vary slightly in texture. Choose a blend that includes xanthan gum for best results.

Old Fashioned Soft Butterscotch Cookies Recipe

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4.6 from 87 reviews

Old Fashioned Soft Butterscotch Cookies are classic, tender cookies loaded with sweet butterscotch chips. These easy-to-make treats combine a rich buttery dough with the caramel-like flavor of butterscotch, baked to golden perfection with a soft center and slightly crisp edges.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 10-12 minutes
• Total Time: 27 minutes
• Yield: About 30 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Buttercream and Wet Ingredients

• ½ cup salted butter (1 stick, softened to room temperature)
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-ins

• 12 ounce package of butterscotch chips

Instructions

1. Preheat the oven: Preheat your oven to 350°F and position the oven rack in the center. Line two cookie sheets with parchment paper or lightly coat them with cooking spray to prevent sticking.
2. Cream the butter and sugar: In a large mixing bowl, use an electric mixer on medium speed to beat the softened butter, granulated sugar, and brown sugar together until the mixture turns light and fluffy, about 3-5 minutes.
3. Add the wet ingredients: Add the egg and vanilla extract to the creamed butter and sugar mixture. Mix until fully combined, scraping down the bowl’s sides as needed to ensure everything is evenly incorporated.
4. Mix the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients in batches, mixing on low speed until combined after each addition. Avoid overmixing to keep cookies tender.
5. Fold in the butterscotch chips: Using a spatula, gently fold the butterscotch chips into the cookie dough, distributing them evenly throughout.
6. Scoop the dough: Using a tablespoon cookie scoop, portion out the dough onto the prepared cookie sheets, spacing each scoop about 2 inches apart. Each sheet should hold around 15 cookies.
7. Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers remain soft. Remove from the oven and allow the cookies to cool on the cookie sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

• Ensure butter is softened to room temperature for best creaming results.
• Do not overmix the dough once the flour is added to prevent tough cookies.
• Spacing cookies about 2 inches apart allows room for spreading while baking.
• Cooling cookies on the sheet helps them set before transferring to wire racks.
• Storage tip: Keep cookies in an airtight container at room temperature for up to 5 days.

Keywords: butterscotch cookies, soft cookies, old fashioned cookies, classic cookies, homemade cookies, butterscotch chips