Crispy, crunchy cookies, perfect for dunking in milk or coffee.
Butterscotch is a classic dessert flavor that doesn’t get the recognition it deserves.
The key flavors in butterscotch are brown sugar and melted butter, preferably browned as well.
Elise Bauer
Buttery, nutty, and rich with a slight caramel flavor, these butterscotch cookies are horribly addictive.
Best served to friends and family with tall glasses of cold milk or mugs of hot coffee for dipping.
It gives them that extra special something.
Elise Bauer
Love Butterscotch?
Vigorously whisk together the flour, baking soda, and baking powder and set aside.
Mix together the brown sugar and white sugar dredging mixture in another bowl and set aside.
Slice 10 tablespoons of the butter into tablespoon-sized chunks.
Place in a thick-bottomed skillet over medium heat.
The butter will foam a bit before subsiding.
Once the butter takes on a tan color and begins to smell nutty take it off of the heat.
Add the other 2 tablespoons of butter and mix it in until it melts.
Pour the brown butter into a mixing bowl fitted with a paddle attachment.
Add the brown sugar and salt and mix.
Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice.
Mix just until the flour is incorporated.
The dough will be very thick.
Dredge them in the sugar dredging mixture until well-coated.
Bake for 10 to 12 minutes or until the edges have browned a bit.
Be careful not to over-bake.
Allow to cool on the sheet for one minute before transferring to a wire rack to cool completely.
Tastes best with a glass of milk for dipping.
Cookies will keep in an airtight container for about 1 week.
