Salted Butterscotch Cookies
These soft and chewy, sweet and salty Butterscotch Cookies are addicting. You will love them!
- 1 ½ cups all purpose flour*
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- ½ cup unsalted butter softened but still cool to the touch**
- ½ cup brown sugar (light or dark) packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup butterscotch chips
- flaky finishing salt (like Maldon) for topping
- additional butterscotch chips for topping cookies (optional)
Preheat oven to 350°F. Line two baking sheets with parchment paper.
In a small bowl combine flour, baking soda and salt. Set aside.
In a large bowl, using a hand mixer or stand mixer, beat butter and both sugars for 2 minutes, scraping the bowl as needed. Add egg and vanilla and beat until combined, scraping the bowl and beater(s) as needed. Add the flour mixture, beating until just combined. Add 1 cup butterscotch chips and stir by hand until combined. Place the dough in the refrigerator to chill for 15 minutes.
Scoop 1½ tablespoon portions of dough and place the dough balls a couple inches apart on the baking sheets. Sprinkle the top of each dough ball with flaky finishing salt. Bake the cookies for 9-11 minutes, until the edges are beginning to turn golden brown and the center is still slightly underdone. Rotate the baking sheets halfway through cooking time, so that the cookies brown evenly. Make sure not to over bake; the cookies should be soft enough that you cannot pick them up off the baking sheet when they are fresh out of the oven (they will firm up as they cool). Place the baking sheets on wire racks to cool completely. If desired, you can gently place a few extra butterscotch chips onto the top of each cookie when they are fresh out of the oven.
*To properly measure flour: fluff the flour with your measuring cup, scoop a heaping portion, and level it off with the back of a knife.
**If you accidentally over-softened your butter (meaning it is super soft, not holding its shape, or beginning to melt in some spots) I recommend chilling the prepared dough for one hour before baking.
Serving: Serve at room temperature or slightly warm.
Storage: Store tightly covered at room temperature for several days or store in the freezer. Baked cookies can be stored in the freezer for up to 3 months and cookie dough balls can be frozen for up to 2 months.
Baking frozen cookie dough: If possible, allow the dough balls to thaw in the refrigerator overnight, then bake from the fridge, adding a minute or two to the bake time. If baking straight from the freezer, add 2-4 minutes to the bake time and give the frozen dough balls a little smoosh down before baking to encourage spreading.
Calories: 190kcal | Carbohydrates: 30g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 163mg | Potassium: 30mg | Fiber: 1g | Sugar: 20g | Vitamin A: 216IU | Calcium: 12mg | Iron: 1mg