Butterscotch Cookies

These cookies are melt-in-your-mouth delicious.   And while they taste exotic and complicated, they’re really not.  If my ten-year-old daughter came make them, you can make them!  Famous last words.  But they really are worth a try.

Butterscotch Cookies

 2 cups all-purpose flour

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp baking soda

1/2 tsp table salt

2 sticks unsalted butter, room temperature (1 cup)

1 1/2 cups packed brown sugar

1 egg

1 tsp vanilla extract

12 oz. butterscotch chips

Powdered sugar for dusting

Stir flour, cinnamon, ginger, baking soda and salt together in a bowl; set aside.  Cream butter and brown sugar with a mixer until smooth.  Beat in egg and vanilla, then add flour mixture.  Mix in flour mixture just until blended.  Do not overmix or cookies could become tough.  You definitely don’t want that to happen — chewy soft is part of their charm!  Fold in butterscotch chips, then cover and chill dough until firm, about 1 hour. 

Preheat oven to 350*  Line 2 baking sheets with parchment paper.  Shape dough into 2-inch balls using a No. 40 cookie scoop or tablespoon.  My daughter used her hands.  Roll balls of dough in powdered sugar and arrange on prepared baking sheets, spacing 3 in. apart.  Bake 12-14 minutes, or until golden and just set.  Let cookies cool on the pan for 5 minutes, then transfer to rack.

Makes 4 dozen 3 inch cookies.   Total time:  approximately 90 minutes plus chilling time.

Cuisine at home is a great publication.  Not only does it offer phenomenal recipes, but it includes color photographs of the cooking process.   Indispensable for novices like myself!   This recipe was created by Patricia Payette.   Thanks, Patricia!

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