Salted Butterscotch Cookies

I love to bake, mostly cupcakes, but recently I wanted to try out a butterscotch cookie recipe I found. Sam just had a birthday, so I decided I would make them for him, since he is unable to resist baked goods in any form. True to his nature, he devoured approximately 6 cookies when he got home. I think it’s safe to say they were a hit!

I found the original recipe here, this girl has a million recipes to try, I’ve already saved about 10 of them.

While the original instructions call for a mixer, I just hand-mixed the dough and everything turned out great!

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Salted Butterscotch Cookies

Ingredients:

  • 2 cups plus 2 tablespoons all-purpose flour
  • 3/4 teaspoon table salt
  • 1/2 teaspoon baking soda
  • 12 tablespoons unsalted butter (1 1/2 sticks), melted and cooled slightly
  • 1 ½ cups dark brown sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 – 2 cups butterscotch chips

Directions:

  1. Melt the butter in a small bowl in the microwave for one minute. Let cool slightly (about 4-5 minutes).
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat the melted butter and sugar until well combined. The butter should be completely absorbed by the sugar and the mixture should look uniform in gritty texture.
  4. Add the eggs and vanilla and beat for 1 full minute to incorporate. The mixture should be light, somewhat fluffy, and satiny.
  5. Gradually beat in the flour mixture on low speed. This process should take no more than a minute and a half. Do not overbeat or you will end up with tough, bread-like cookies. Scrape down the sides of the bowl with a spatula a few times to ensure the batter has no pockets of unmixed flour.
  6. Mix in the butterscotch chips. THE MOST IMPORTANT STEP AND THE KEY TO THE CHEWIEST COOKIE: Cover and refrigerate the cookie dough for up to 48 hours. The longer you let the dough rest in the refrigerator, the chewier and better tasting they’ll be. Even thirty minutes makes a marked difference.
  7. When you’re ready to bake the cookies, preheat the oven to 325°. Remove the dough from the fridge. Line a cookie sheet with parchment paper. You do not need to use parchment, the cookies will not stick, but it does make for a quick and easy removal. To make sure that you’re forming large dough balls that are all uniform in size (for even cooking), I suggest forming all of the balls before beginning to bake them. In your palm, roll heaping  tablespoon-sized amounts of dough. Place 9-10 on a cookie sheet. Do not overcrowd the pan or the cookies will bump into each other and won’t cook as well.
  8. Using two fingers, gently press the dough onto the cookie sheet. If you do not slightly flatten the cookies, the edges thin too quickly as they bake in the oven and that results in an overly crispy edge and undercooked center.
  9. Bake for 9-10 minutes, or until the cookies are shiny on top and just beginning to turn a golden brown. I like to take them out on the very early side. Always err on the side of underbaking them, as you can always just let them sit on the cookie sheet out of the oven for a few minutes before removing them to a wire rack to cool. Since the cookie sheet retains its heat for a short while after it comes out of the oven, it will continue to bake the cookies and set the centers.

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I will definitely be making these again soon.

If you try them, let me know how they turn out!

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