Butterscotch Cookies With Flour

Grandma's OldFashioned Butterscotch Cookies The …

WEBFeb 23, 2021 · All-purpose flour: forms the base of the cookie dough. Baking soda: the leavening agent that helps the Chocolate …

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 · Instructions. Preheat oven to 350°F. In a large bowl, beat the butter until smooth and almost fluffy, about 2 minutes. Add the sugars …

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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