Best Butterscotch Cookies

Grandma's OldFashioned Butterscotch Cookies The …

WEBFeb 23, 2021 · Tips for the Best Butterscotch Cookie Recipe. Chill the dough. Some butterscotch cookie recipes do With the mixer on low …

Rating: 5/5(1)
1. In a medium bowl, whisk together flour, baking soda and salt. Set aside.
2. In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 3-4 minutes.
3. With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
4. Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.

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Soft and Chewy Oatmeal Butterscotch Cookies

WEBDec 6, 2021 · In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture …

Rating: 4.8/5(28)
1. Preheat oven to 350 degrees. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars and continue beating until the mixture is light and fluffy, about 4-5 minutes. Add the eggs and vanilla and beat until smooth again.
2. In a separate bowl, whisk together all of the dry ingredients except the butterscotch chips. Gradually add this mixture to the wet ingredients, half at a time. Stir until fully combined. Add the butterscotch chips and stir well.
3. I used a medium size cookie scoop (about a tablespoon in size) to drop the dough onto a large baking sheet lined with a silpat mat. Bake for 8-9 minutes. Remove from the oven before the cookies are browned and when they still look soft in the center. Let them cool on the same tray for 5-10 minutes; this will allow them to finish baking without overcooking.
4. When the cookies are firm enough to handle, transfer them to a wire cooling rack and let cool completely. The finished cookies freeze well and the dough also freezes well. When I am baking the cookie dough straight from the freezer, I allow a few extra minutes for the baking.

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Butterscotch Cookies Chelsea's Messy Apron

WEBApr 19, 2020 · Slightly underbaked Butterscotch Cookies are the best! Remove from the oven and immediately, if needed, press any wayward …

1. WET INGREDIENTS: Melt the butter in a large microwave-safe bowl. Let butter stand at room temperature for 5 minutes to cool down. (If the butter is hot, it will melt the sugars and cause greasy cookies.) Once the butter has cooled, add in the dark brown and light brown sugar. Whisk (or stir with a wooden spoon) until butter and sugars are well incorporated, about 1-2 minutes. Take your time to be sure the butter and sugar integrate; it will seem like they won't, but keep whisking until completely integrated. Add in the egg, vanilla, and molasses. Mix until combined.
2. DRY INGREDIENTS: Add in the baking soda, baking powder, and salt and mix to combine. Add the flour (See Note 2) on top. Mix until just combined, taking care not to overmix the dough. Add in the butterscotch chips and mix to incorporate. Cover the dough tightly and chill for 1 hour.
3. ROLL COOKIE DOUGH BALLS: Roll tall cylinders of dough. Each ball should be a full 1 and 1/2 tablespoons of dough (30 grams if you have a food scale). Cover and refrigerate the balls of dough for 5-10 more minutes (the dough gets warm when handled).
4. BAKE: Preheat the oven to 350 degrees F. Place dough balls on a parchment or Silpat-lined sheet pan (we like the Silpat sheet best for these cookies), spread far apart (I only bake 6-8 cookies at a time since they spread a lot), and bake for 9-14 minutes. Watch carefully, being sure not to overbake. (We remove ours at 10 minutes.) Slightly underbaked Butterscotch Cookies are the best! Remove from the oven and immediately, if needed, press any wayward edges of the cookie inwards with the back of a metal spatula. Let cookies stand on the cookie sheet for 4-5 minutes before removing them to a cooling rack.

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