Step-by-Step Guide to Make Homemade Butterscotch Cookies

Hello everybody, it is me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, butterscotch cookies. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Butterscotch Cookies is one of the most well liked of current trending foods on earth. It’s simple, it is quick, it tastes yummy. It is appreciated by millions every day. Butterscotch Cookies is something which I’ve loved my whole life. They’re fine and they look fantastic.

To get started with this recipe, we must first prepare a few components. You can have butterscotch cookies using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Butterscotch Cookies:

1. Take 2 1/4 cup all-purpose flour
2. Take 1 tsp baking soda
3. Get 1 tsp salt
4. Take 1 cup softened butter
5. Take 3/4 cup packed brown sugar
6. Make ready 1 tsp vanilla extract
7. Take 2 large eggs
8. Make ready 2 cup Butterscotch chips
9. Get 1 cup chopped nuts (optional)
10. Make ready 3/4 cup granulated sugar

Instructions to make Butterscotch Cookies:

1. Preheat oven 375°F
2. COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in butterscotch chips and nuts. Drop by rounded tablespoon onto ungreased baking sheets. - - BAKE for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. - - PAN COOKIE VARIATION: Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 20 to 25 minutes or until golden brown. Cool in pan on wire rack. Makes 4 dozen bars. - - SLICE AND BAKE COOKIE VARIATION: - PREPARE dough as above. Divide in half; wrap in waxed paper. Refrigerate for 1 hour or until firm. Shape each half into 15-inch log; wrap in wax paper. Refrigerate for 30 minutes.* Preheat oven to 375° F. Cut into 1/2-inch-thick slices; place on ungreased baking sheets. Bake for 8 to 10 minutes o
3. Sometimes I like to use a half cup vanilla pudding and half cup butter instead of the whole cup of butter. You can even replace the butter altogether with the pudding. I find the cookies to me very moist and chewy.

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