Cookies are a staple food at our house and there is always some in the cookie jar! Try some more favorites like these Iced Oatmeal Cookies, these yummy Clothespin Cookies, or these classic Soft Sugar Cookies.
Easy Butterscotch Cookie Recipe
Cookies are so delicious and these classic butterscotch cookies are a mix of buttery yumminess and sweet butterscotch chips. They have a crispy outside and a soft, chewy inside that makes every bite super tasty. Not only are they delicious, but they are super easy to make! They take less than 30 minutes from start to finish, and the batch makes about 24 cookies. Switch them up by using additional chocolate chips or candy (we love adding in milk chocolate chips and M&M’s) to make them perfect for any occasion.
Ingredients in Butterscotch Cookies
These cookies use classic ingredients that you probably already have in your pantry! Check out the recipe card that’s at the bottom of the post for all of the exact measurements.
How to Make Butterscotch Cookies
Quick and easy is the name of the game for these cookies. But don’t let that fool you, they are extra delicious!
Butter: This recipe is written with unsalted butter in mind, but if you prefer salted butter, then I recommend cutting the salt measurement to 1/2 teaspoon. Room temperature ingredients: A couple of hours before you begin baking, place the butter and eggs on the counter so they can come to room temperature. This allows the ingredients to mix more easily and evenly. Use good quality butterscotch: The higher the quality of butterscotch, the smoother and creamier the texture and flavor will be. Sometimes, the cheaper chips leave a waxy film in your mouth.
To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough after mixing it, place it in an airtight container and freeze for up to a year. To save time, roll or scoop the dough into balls and then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer. To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days, then you may refrigerate the dough. Store it in an airtight container, and it will last 3 to 4 days. Storing Leftovers: Store leftover cookies in an airtight container at room temperature for up to 7 days. They may also be frozen! They will keep them in the freezer for up to 3 months. Set them out at room temperature for 1-2 hours until completely thawed.
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