Butterscotch Cookies

We are having a study group get together so I said I’d bring dessert. I didn’t want to make something too complicated so pulled out my Big, Soft, Chewy Cookies book to search for a recipe in which I had all the available ingredients at home.

I settled on the Butterscotch Cookies. Recipe below:

1 cup (2 sticks) unsalted butter, at room temperature
1 1/2 cups packed dark brown sugar
1 large egg
3 tbsp whipping cream
1 tsp vanilla extract
2 cups all-purpose flour (used 1 cup all-purpose + 1 cup whole wheat)
1 cup cake flour
1 tsp baking soda
1/2 tsp salt

1. Heat oven to 375 F
2. In a mixing bowl, cream butter and sugar until smooth. Add the egg, whipping cream, and vanilla and blend.
3. In a separate bowl, mix both flours with the baking soda and salt. Add to creamed mixture.
4. Using either an individual 1/4 cup measure or a 2 ounce ice cream scoop, scoop level amounts of dough and drop 2 inches apart onto ungreased cookie sheets.
5. Bake until cookies are golden and firm to touch, about 15 minutes. Using a spatula, transfer cookies to a rack and let cool.

Makes about 16 cookies.

To prevent hardening, wrap each cookie individually in plastic wrap and store at room temperature for up to three days.

I took more time for my cookies to firm up, maybe 20 minutes baking time and I was able to make more like 20 cookies since I used a smaller ice cream scoop. The outside edges are a bit crunchy (which I like) and a cake-like center. It is quite filling though, you feel like you’re eating the biggest cookie in the world.

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