Soft + Crisp Crinkled Butterscotch Cookies
5 from 14 votes
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Soft + Crisp Crinkled Butterscotch Cookies

These Soft + Crisp Crinkled Butterscotch Cookies are truly my newest favorite flavor of cookies. Unlike standard cookies, these small handheld favorites are full of bold buttery and sweet butterscotch flavors---which work perfectly together. In addition, they are slightly crinkled in look and comes thinly crispy and makes for a real obsession. 

Course: Dessert
Keyword baked, butterscotch, chewy, classic, cookie dough, cookies, crisp, dessert, easy, healthy, homemade, plant-based, soft, sweets, traditional, vegetarian
Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes
Servings: 2 dozen cookies
Creator Shanika | Orchids + Sweet Tea

Must-Haves:

  • 2 cups organic all-purpose flour (I use Bob's Red Mill)
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 cup unsalted butter, room temperature (I use Land O'Lakes; That's 2 sticks!)
  • 1 1/2 cups organic pure cane sugar (I use Wholesome Sweets)
  • 1/4 cup organic brown sugar (I use Sugar in the Raw)
  • 1 large organic egg, room temp. (I use Organic Valley)
  • 1 1/2 tsps vanilla extract
  • 1 1/2 cups butterscotch baking chips

Instructions:

  1. You first start by adjusting your oven rack to the middle of the oven and lining your two baking sheets with parchment paper.

  2. Next, in a medium bowl, whisk together the organic all-purpose flour, baking soda, and sea salt and set aside.

  3. 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.

  4. 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.

  5. Still on low-speed, add the dry ingredients and continue mixing until well incorporated, about another 3 minutes or so.

  6. Next, add the butterscotch chips, until fully incorporated into the batter. about 1 minute. Be careful not to over-mix.

  7. Once done, cover the bowl with plastic wrap and refrigerate for 1 hour or freeze for 30 minutes.

  8. In the meantime, preheat oven to 350 degrees Fahrenheit.

  9. Once chilled, form cookie dough balls, about 1 Tbsp 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.**

  10. 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.**

  11. 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.**

  12. 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.

  13. Repeat same steps with each round of cookies until batter is complete. Wallah!

  14. To serve, grab a handful of cookies and a glass of your favorite milk (mine was non-dairy of course!) and enjoy!

  15. Bon Appetit!

Tips | Notes:

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!