These homemade Butterscotch Cookies are dense and cakey, and bursting with rich butterscotch chips.
This is a sponsored post written by me on behalf of Bob’s Red Mill.
There seems to be two distinct groups of cookie lovers in the world: Team Crispy and Team Chewy. Personally, I think it depends on the type of cookie. I like my oatmeal cookies to be thin and crispy, even “lacey” like these Carrot Cake Oatmeal Lace Cookies. I want my peanut butter cookies to be soft and chewy.
These Butterscotch Cookies are neither crispy nor chewy. They are dense and cakey, soft but hefty, with the slightest give when you break them in half. Really the only difference between crispy and cakey is a slight modification to the recipe measurements. Baking is a science; simply adjust the amounts of butter, white sugar, and brown sugar to obtain cookie perfection.
Measurements matter and so do quality ingredients. Check to make sure your baking soda and baking powder are fresh; otherwise your baking endeavors may fall flat. If you can’t remember when you bought it… it’s probably time to replace. Baking powder usually has a shelf life of about 9-12 months, while baking soda is said to have infinite shelf life. It’s easy enough to test and be sure:
To test if baking powder is still good: stir half a teaspoon of baking powder into a cup of hot water. It will immediately start to fizz and release carbon dioxide gas if it’s still fresh enough to use. Baking soda only reacts when you add an acid to the solution, so add half a teaspoon of vinegar to the hot water for this test.
Quality flour is another must for me. I never realized how different brands of flour can impact my final product until I accidentally bought a new brand once. I used Bob’s Red Mill Organic All Purpose Baking Flour for these Butterscotch Cookies. Bob’s Red Mill products are of the highest quality and it’s reflected in the end result.
I love that Bob’s Red Mill not only produces quality products, but also that they believe in making our world a better place through small acts of kindness. That’s what baking cookies is all about to me… a small act of kindness. Whether I share them with my kids, or a neighbor in need, or just to treat myself, it was a labor of love. In fact, psychologists have found that baking for others promotes a sense of wellbeing and benefits the baker as much as, if not more, than the recipient.
The dense, cakey texture of these butterscotch chip cookies makes them perfectly giftable! You won’t have to worry about them falling apart before they reach their destination.
I’ve also gifted this recipe as Christmas Cookies in a Jar (shown above) before so that the recipient can make them for themselves when they’re ready. Add the dry ingredients to a mason jar and top with festive fabric or ribbon for a super cute homemade gift!
What’s Needed for Butterscotch Cookies?
I love the added two tablespoons of cocoa powder in this recipe; not enough to change the flavor profile to chocolate, but just enough to make you wonder what that “extra” ingredient is. To make these chewy butterscotch cookies, you’ll need the following simple ingredients:
- All-purpose flour
- Baking powder and baking soda
- Unsweetened cocoa powder
- Dark brown sugar
- Light brown sugar
- Granulated sugar
- Butterscotch chips
- Vanilla extract
How to Make Butterscotch Cookies
- Combine the dry ingredients in one bowl and the wet in another.
- Add the dry ingredients to the wet and stir to combine.
- Gently stir in the butterscotch chips.
- Drop by the rounded tablespoon onto a parchment paper-lined baking tray.
- Bake until firm.
Can I Freeze These Cookies?
Yes! These easy cookies with butterscotch chips can be frozen for up to 3 months in an airtight container. You can also freeze the cookie dough and bake directly from frozen.
Can I Add Other Mix-Ins?
I don’t see why not! I bet you could add chocolate chips, peanut butter chips, or even finely chopped nuts to these chewy butterscotch cookies. You can use up to 1 cup of mix-ins.
Tips for Making Butterscotch Chip Cookies
- Be sure to spoon and level the flour when measuring it rather than scooping it directly out of the bag with the measuring cup. This way, you won’t accidentally compact the flour and measure out too much.
- I prefer using a mixture of dark and light brown sugar for this recipe. It adds a deeper molasses flavor to the dough.
- Let the melted butter cool slightly before mixing it in with the eggs. You don’t want to accidentally scramble them!
More Homemade Cookie Recipes:
- Easy Thumbprint Cookies
- Spritz Cookies
- Reese’s Pieces Chocolate Cookies
- Salted Caramel Cookies
- Cinnamon Sugar Cookies
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsps unsweetened cocoa powder
- 1/2 cup dark-brown sugar , packed
- 1/2 cup light-brown sugar , packed
- 1/2 cup granulated sugar
- 1 cup butterscotch chips
- 3/4 cup butter
- 3 eggs
- 1 tbsp vanilla extract
- Preheat the oven to 350 degrees F. Grease or line a baking sheet with parchment paper or a silicone baking sheet.
- Melt the butter. Set aside to cool.
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- Sift the cocoa powder into the flour mixture and whisk to combine. Set aside.
- In a large bowl, combine the cooled butter, eggs, and vanilla.
- Add the flour mixture to the wet ingredients and whisk to combine.
- Stir in the butterscotch chips.
- Drop by rounded tablespoon, 2 inches apart, onto prepared baking sheets.
- Bake for 12-13 minutes, until firm. Allow cookies to cool for one minute and promptly remove to a wire baking sheet to cool completely.
This is a sponsored post written by me on behalf of Bob’s Red Mill. Click here for $1 off Bob’s Red Mill product.