Brown Sugar Butterscotch Cookies
Ingredients
These brown sugar butterscotch cookies are some serious cookies. And I say that as someone who eats a lot of cookies. My husband, who also eats a lot of cookies, is a butterscotch guy. Now, you can absolutely sub butterscotch chips in for chocolate in most any chocolate chip cookie recipe. But this is a step beyond that. Dark brown sugar and molasses really make the butterscotch stand out.
This recipe makes about 2 to 2 1/2 dozen cookies depending on how generous you make them.
Lets start by preheating your oven to 350F and prepping a couple large sheet pans with baking parchment.
Combine the flour, baking soda, and salt in a bowl and set aside. In your stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Then add the brown sugar and molasses and beat on medium speed until light and fluffy, 3 to 4 minutes. Add the egg, the extra yolk, and vanilla, and beat on medium speed until combined.
Slowly add in the flour mixture and beat on low speed until just combined. This will be a very stiff dough so at this point I pull the bowl off my mixer and stir in the butterscotch chips with a spatula. If your dough isn’t real stiff, pop it in the fridge for 15-20 minutes.
Next, put the raw/golden sugar on a small plate. Roll the dough into balls, you can weigh them out if you’re going for perfection about 45g each or just estimate them at about 2-2 1/2 tablespoons. Give each ball a quick roll through the sugar and place them on a sheet pan, giving them space to expand. I get a dozen on a single large sheet pan.
Bake one pan at a time, 6 minutes then rotate and another 5-6 minutes until the sides are set and you can see cracks on top. Set the sheet pan on a wire rack and let the cookies cool for 5 to 10 minutes on the pan, then remove them and let them cool completely on the wire rack. Don’t try to get them off the pan immediately, they will fall apart. You should end up with a sugary crunch on the outside and a soft gooey inside.
