I know. This is the third cookie recipe this week. However, in my defense, it’s been raining all week, and cookies are comfort food. The house smells so good, since all the windows have to be closed. Plus, these butterscotch cookies are little. You’re probably thinking, what does that have to do with anything?
Well, if you saw my earlier cookie recipes, Peanut Butterfinger cookies, and Double Chocolate Oreo cookies, you would know that this hardly counts as a cookie recipe. It’s more like a bite of a cookie recipe. And the calories are minimal when you compare to the others.
Anyways, these cookies are awesome. They are chewy and crunchy, (especially on day two), they taste great dipped in my morning coffee for breakfast, lunch, dinner, dessert, whatever!
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Butterscotch Cookie Recipe:
Yield: 4 1/2 dozen cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
- 12 Tbsp butter
- 2 cups brown sugar, divided
- ½ tsp salt
- 2 eggs
- 1 tsp vanilla
- 2½ cup flour
- ½ tsp baking soda
- 1 tsp baking powder
- 2 Tbsp granulated sugar
- Heat butter in small skillet on medium heat. Allow to froth up, then brown. Here is a great article on how to brown butter (for today's cookies you want the butter to JUST begin the browning process) Remove from heat.
- In large mixing bowl, add browned butter and 1 3/4 cups brown sugar. Mix on medium speed, add salt, eggs and vanilla. Stir in flour, baking soda and baking powder.
- In small bowl, mix 1/4 cup reserved brown sugar and 2 Tbsp granulated sugar together. Using a 1 Tbsp small scoop, scoop up dough (will be consistency of play-doh) and roll into a ball. Then roll in sugars. Place on cookie sheet with parchment paper. Bake in a 375 degree oven for 10 minutes. Enjoy (and don’t forget the milk)!!!
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