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butterscotch cookies

Butterscotch cookies

Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch


- 1 cup all-purpose flour

- 1/2 cup unsalted butter

- 1/2 cup brown sugar

- 1 egg

- 1 tsp vanilla extract

- 1/4 tsp salt

- 1/2 tsp baking soda

- 1/2 tsp ground cinnamon

- 1/4 tsp ground nutmeg

- 1/4 cup butterscotch chips



1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper and set aside.

2. In a medium-sized mixing bowl, combine the all-purpose flour, salt, baking soda, ground cinnamon, and ground nutmeg. Mix well and set aside.

3. In a separate mixing bowl, beat the unsalted butter and brown sugar together until creamy and well combined.

4. Add in the egg and vanilla extract to the butter and sugar mixture, and continue to beat until fully incorporated.

5. Slowly add the dry ingredients into the wet mixture, and mix until a dough forms.

6. Fold in the butterscotch chips into the cookie dough.

7. Using a cookie scoop or spoon, scoop out even amounts of dough onto the prepared baking sheet.

8. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden brown.

9. Once done, remove the baking sheet from the oven and let the cookies cool for a few minutes before transferring them to a wire rack to cool completely.

10. Enjoy your delicious butterscotch cookies as a sweet treat or as a dessert with a cup of milk or tea. Store any leftovers in an airtight container for up to 3 days. Enjoy!

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