Butterscotch is always a win in this household. My dessert taste-tester,Ethan, loves butterscotch, so it is always a safe play. He was obsessed with these and ate way too many right when they came out of the oven and spoiled his appetite for dinner.
These were amazing. I loved baking them and I love putting browned butter in cookies. Remember these? Yeah, you can’t go wrong with browned butter.
Make these to share with your loved ones, if you aren’t their favorite now, you will be after they try one of these!
Ingredients: 1 cup of Butter (2 sticks), unsalted 2 cups + 2 tablespoons of Flour, all-purpose 1 teaspoon of Baking Soda 1 teaspoon of Salt 1 cup of Light Brown Sugar, packed 1/2 cup of Sugar 2 Eggs, large 1 tablespoon of Vanilla Extract 2 cups of Butterscotch Chips
Directions: First, add one stick of butter to a small pan over medium-heat, when melted, let it brown for 3-4 minutes, until browned and bubbly. Remove pan and let cool for 30 minutes. Now, let the other stick of butter soften to room temperature. Preheat your oven to 375 degrees and prepare a baking sheet with a silpat mat or parchment paper. Next, in a small bowl combine the flour, baking soda, and salt. Set aside. Now, in a mixer, combine the softened butter and sugars, beat until incorporated. Add the eggs one at a time and the vanilla; beat until smooth. Add the dry ingredients in thirds, making sure it is fully incorporated each time. Stir in the butterscotch chips. Spoon out rounded tablespoons onto the silpat mat and bake for 8-10 minutes or until deep golden brown. Let the cookies cool on the pan for 2 minutes and then transfer to a wire rack.
Happy Cooking, The Barbee Housewife Source: slightly adapted from, Branny Boils Over , originally Pioneer Woman