Say hello to your newest cookie love: Soft + Chewy Butterscotch Cookies! These little wonders boast a perfect fusion of bold, buttery, and sweet butterscotch flavors, creating a delightful dance for your taste buds. With their slightly crinkled appearance and thin crispiness, they are sure to win your heart with every irresistible bite. This butterscotch cookies recipe is perfect sweet treat for the whole family! Gluten-free option.
If you've been following Orchids + Sweet Tea for some time, then you've heard me mention that I once hated making cookies because they never turned out right. But now that I've mastered them (for the most part) today, were are here for these AMAZING Soft + Chewy Crinkled Butterscotch Cookies.
And who can resist the allure of a warm, chewy, and soft cookie fresh from the oven? A few of my all-time fave foolproof recipes are Thick + Chewy Funfetti Cookies and Big Bakery-Style Oatmeal Chocolate Chip Cookies because who doesn't love sprinkles and chocolate chips? Whether you're baking with kids for a fun-filled activity or sending these delectable cookies home with guests as the ultimate party favor, this versatile butterscotch cookies recipe is perfect for every occasion! Prepare to win hearts with each delicious melt-in-your-mouth bite.
Organic pure cane sugar: Natural sweetener with wholesome taste.
Organic brown sugar: Adds moisture and a gentle caramel undertone.
Organic egg: Binder contributes to tenderness.
Vanilla extract: Warm, aromatic flavor that complements butterscotch.
Butterscotch baking chips: Decadent, sweet burst of flavor.
The Secret to Making the Best Bakery-Butterscotch Cookies
Baking the best butterscotch cookies as I stated before is kind of like a science, however, I've gathered a few tips that have helped me to master them along the years:
Tip 1: Soften Your Butter.
This is a must! In the past, I never understood how important this step was, but I've now realized that it is. I like to let my butter sit out for at least 1-2 hours so that it's the softest it can get without melting. If you forget to leave your butter out, I sometimes add hot water to a glass, pour it out, and then add the butter to that heated glass for a few minutes and it works!
Tip 2: Cream the Butter.
Yet another step that I often overlooked, however, creaming your butter with a mixer until pale and fluffy, helps to make the most softest cookies ever!
Tip 3: Always, Always Use Parchment Paper!
I can't stress this enough. Lining your baking sheet with parchment makes things seamless and avoids your cookies from browning too quickly and sticking to the pan.
Tip 4: Add in the Flour in batches.
We might think that dumping in all the dry ingredients to the wet ingredients at once might seem right, but it's not the best thing to do. I definitely recommend adding in the flour/dry ingredients in increments, mixing as you add to create a nicely combined batter without having to over-mix.
Tip 5: Fold in Butterscotch Chips.
Never use a mixer when adding in the butterscotch chips with this butterscotch cookies recipe. Simply fold in chips by hand a few times and you're done!
What is the Banging Process?
The trick with how beautiful these butterscotch cookies look is in the banging. While this process is optional (and you prefer chunky, dome-like cookies), I definitely like doing it a bit to flatten them and have them spread out a bit more.
The banging process.
During the baking process, you have to bang the baking sheet with your cookies a few times before they are fully baked.
Therefore, the “crinkling” comes as a result of the center of the cookies falling inward, pushing the rest of it outward. I know, it sounds pretty crazy, but it’s so cool!
Combining this “crinkling” process with the flavor combo of butterscotch is like Heaven on Earth with each bite.
WHO CREATED THIS BANGING METHOD, EXACTLY?
I originally saw the “crinkled” cookie recipe about 2-3 years ago in the New York Times, which was originally by Sarah Keiffer, a baker and blogger of The Vanilla Bean Blog.
SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THESE COOKIES!
The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.
Soft + Chewy Butterscotch Cookies Q + A's
How To Store Butterscotch Cookies?
Cookies can be stored in a tightly covered container at room temperature for up to 3 days or refrigerated for slightly longer freshness (about 2 weeks). Can be frozen for 4-5 months and reheated to thaw out.
Can I Freeze The Dough?
Any unused cookie dough batter can be refrigerated for up to 3 days or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!
Can I Make the Cookies Gluten-Free?
Absolutely! You can substitute the all-purpose flour with GF all-purpose flour or 1:1 gluten-free flour if you’re avoiding gluten.
Can I Make A Bigger Batch?
Sure! To make more cookies, simply double or triple the amount of ingredients
Say hello to your newest cookie love: Soft + Chewy Butterscotch Cookies! These little wonders boast a perfect fusion of bold, buttery, and sweet butterscotch flavors, creating a delightful dance for your taste buds. With their slightly crinkled appearance and thin crispiness, they are sure to win your heart with every irresistible bite. Gluten-free option.
2cupsorganic all-purpose flour(I use Bob's Red Mill)
1cupunsalted butter, room temperature(I use Land O'Lakes; That's 2 sticks!)
1 ½cupsorganic pure cane sugar(I use Wholesome Sweets)
¼cuporganic brown sugar(I use Sugar in the Raw)
1largeorganic egg, room temp.(I use Organic Valley)
1 ½tspsvanilla extract
1 ½cupsbutterscotch baking chips
You first start by adjusting your oven rack to the middle of the oven and lining your two baking sheets with parchment paper.
Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, and sea salt and set aside.
Now, in the bowl of your electric stand-mixer (w/ a paddle attachment), beat together the unsalted butter until creamy and add both sugars, beating on medium speed until fluffy, about 2-3 minutes.
Turn the mixer on low-speed and add the egg, vanilla extract, and 2 Tbsps of water, until well combined. Be sure to scrape the bottom and sides if needed.
Still on low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so.
Next, add the butterscotch chips, until fully incorporated into the batter. about 1 minute. Be careful not to over-mix.
Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.
In the meantime, preheat oven to 350 degrees Fahrenheit.
Once chilled, form cookie dough balls, about 1 tablespoon each (using a standard cookie scoop OR spoon), and line them up on each baking sheet. **NOTE: I placed 6 cookie dough balls on each baking sheet to avoid them from touching once they spread and flatten.**
Place cookies in oven and bake for 10 minutes. **NOTE: Be sure to place unused cookie dough back in the refrigerator to chill until ready to use again.**
At 10 minute mark (cookies should be slightly puffed in the center), lift baking sheet and let it drop against the rack. Repeat about twice if needed. This allows the edges to set and the inside to fall down. **Do this process for both baking sheets.** Then 3 minutes later, repeat the process again, doing so another time after 3 minutes again. **NOTE: You should bang baking sheets a total of 3 x’s for each baking sheet.**
Once cookies have baked for a total of 16-18 minutes, remove them from oven and let cool until fully set before removing them from baking sheet.
Repeat same steps with each round of cookies until batter is complete. Wallah!
To serve, grab a handful of cookies and a glass of your favorite milk (mine was non-dairy of course!) and enjoy!
Tips & Tricks
STORAGE: Cookies can be stored in a tightly covered container at room temperature for up to 3 days or refrigerated for slightly longer freshness (about 2 weeks). Can be frozen for 4-5 months and reheated to thaw out. Any unused cookie dough batter can be refrigerated for up to 3 days, or frozen for up to 1 month and then thaw overnight in the fridge, if you choose not to use it right away!