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Oversized Crinkled Chocolate Chip Butterscotch Cookies

These Oversized Crinkled Chocolate Chip Butterscotch Cookies are the epitome of the best chocolate chip cookies ever! Unlike standard chocolate chip cookies, these large handheld favorites are full of sweet flavor from the nice balance of chocolate-y sweet and butterscotch charm, which work perfectly together. In addition, their crinkled look and thinly crisped bodies, make for a real obsession. 
Course Dessert
Keyword baked, butterscotch, chocolate chip, classic, cookies, dessert, easy, healthy, homemade, plant-based, recipe, sweet, vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Author Shanika | Orchids + Sweet Tea


  • 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 (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 temperature (I use Organic Valley)
  • 1 1/2 tsps vanilla extract
  • 3/4 cups semi-sweet chocolate chips (I use Enjoy Life Products)
  • 3/4 cups butterscotch 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 chocolate chips and 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 1/3 cup each, and line them up on each baking sheet. **NOTE: I placed 4 cookie dough balls on each baking sheet since they do spread out pretty wide.**
  • 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. 
  • Bon Appetit!


STORAGE: Leftover cookies can be stored in a tightly covered container for up to 1 week or refrigerated for slightly longer freshness; Cookie dough can remain refrigerated for 2-3 days; Already Baked cookies can be frozen for up to 3 months.