Easy Butterscotch Cookie Recipe

Ingredients:

• 2 1/2 cups of all-purpose flour
• 1/2 teaspoon of sea salt
• 1 teaspoon of baking soda
• 2 cups of light brown sugar
• 1 stick of unsalted butter
• 2 eggs
• 2 1/2 teaspoons of pure vanilla extract
• 2 cups of butterscotch chips

Recipe Instructions:

1. Preheat oven to 350.
2. Whisk the flour, sea salt, and baking soda together in a medium size bowl.
3. In a large bowl, blend the butter and brown sugar together until the dough looks fluffy. (Tip: I usually forget to take the butter out so it’s room temp for this step. I usually microwave it for roughly 30 seconds so it’s a tad melty.)
4. In the same mixing bowl, blend the eggs and vanilla into the butter/sugar mixture until combined.
5. Gently pour the flour mix from the medium bowl into your larger butter mix while blending it. Blend until combined and the dough is starting to pull. Then, add the butterscotch chips. Blend until thoroughly mixed.
6. Spray cookie sheets and use a regular tablespoon to get the right size of dough per cookie. (Tip: Go hefty, don’t be shy!)
7. Bake for 9-10 minutes. Check on the cookies at 9 minutes, pull them whenever they’re turning medium-light brown around the edges and they don’t look too doughy in the middle.

*Makes about 2 dozen cookies

Need a dessert but want to switch things up? Try butterscotch cookies.

I’m a “chocolate all day, every day” gal. While I am a chocolate lover, I realize not everyone else is. Butterscotch cookies are sweet and offer something different than the more common cookie. Totally not hating on a classic chocolate chip, peanut butter, or snickerdoodle. I could never. I love them all! Butterscotch is fun to make and a good option for anyone who isn’t into chocolate or peanut butter. Try it out!

My biggest struggle when I first started baking was when to pull out the cookies. Recipes tell you how long to bake however I feel we all have a different preference. Doughy? Crunchy? Doughly but also crunchy? We could get quite technical here.

The Hasler cookie preference is a doughy middle and a slightly crunchy outside. If you’re struggling when to take your sheet out of the oven, I recommend setting a timer for 9 minutes. Take a peak to see if there is a medium-light ring on the outside. Take the cookies out if there’s the ring or put them back in for another minute if you don’t see it yet. I don’t think I’ve ever let cookies bake longer than 10 minutes. BUT everyone is different on what they like. This is simply my advice.

Hopefully this recipe helps you the next time you want to bring something different to the dessert game. Best of luck, hope you enjoy!