Oversized Crinkled Chocolate Chip Butterscotch Cookies

Crinkled Chocolate Chip Butterscotch Cookies on parchment paper

5 from 7 votes

Oversized Crinkled Chocolate Chip Butterscotch Cookies

Make these soft, chewy and thick Oversized Crinkled Chocolate Chip Butterscotch Cookies with beautiful pockets of melted chopped chocolate and the perfect amount of sweet butterscotch flavor.

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Keyword: baked, butterscotch, chocolate chip, classic, cookies, dessert, easy, healthy, homemade, recipe, sweet, vegetarian

Servings: cookies

Calories: 455kcal

Author: Shanika

Ingredients

2 cups organic all-purpose flour
½ cup organic cane sugar
½ cup organic brown sugar
½ teaspoon baking powder
1 teaspoon baking soda
Pinch of ground cinnamon
¾ cup unsalted butter, softened at room temp.
2 large organic eggs, at room temp.
1 teaspoon vanilla extract
1 cup chopped chocolate bar, semi-sweet
¾ cup butterscotch baking chips

US Customary - Metric

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Start by adjusting your oven rack to the middle of the oven and lining two baking sheets with parchment paper.
In a large bowl, add in the softened butter and both sugars, beating them together using a hand mixer (or electric stand mixer)until the mixture looks smooth and fluffy. Add in the eggs and vanilla, and continue to mix until combined.
In a bowl, add together the flour, baking soda, baking powder, and cinnamon, whisking together until combined.
With the mixer on low-speed, add in the dry ingredients to the wet ingredients, mixing until the mixture becomes smooth, moistened, and holds together well. Fold in the the chopped chocolate and butterscotch baking chips using a spatula.
Using a medium-size scoop, scoop (about 3 Tbsps or so) each cookie dough onto the prepared baking sheets, leaving 1-2 inches between each cookie for spreading when they bake.
Bake (one baking sheet at a time) for about 16-18 minutes total, but with the following steps:
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. Then 3 minutes later, repeat the banging 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.
Remove the first batch from the oven to cool and begin with the second baking sheet---following the same steps.
Once done, cool cookies onto the baking sheet for a few minutes before transferring them unto a cooling rack to cool completely.
Enjoy with your favorite glass of milk (dairy-free or regular).
Bon Appetit!

Notes

STORAGE: Once properly stored in an air-tight container, cookies last for 3-4 days at room temperature or in the refrigerator for a little longer. Reheat slightly (a few seconds) in the oven, toaster oven, or microwave when ready to serve.
FREEZE: You can also freeze your cookie dough (once formed into a ball) so that you can store them longer and bake as needed.
LARGER BATCHES: To make more cookies, simply double or triple the amount of ingredients!
GLUTEN-FREE OPTION: To make these cookies GF, simply substitute flour with all-purpose GF flour or 1-to-1 Baking flour. Also, ensure that rolled oats are certified GF.
CHOCOLATE: If preferred, you can always use premium chocolate baking chips instead of chocolate bars. However, for best results----chocolate bars are what I recommend.

Nutrition