There are crispy cookies with “snap”, and there are chewy cookies with . . . well, chew. These Crispy Butterscotch Cookies are the former.
This recipe could not be simpler, so I recommend it in my Children’s Baking section. The kids can help fold in the nuts and chips, and together you can form the balls that will bake into these old-fashioned favorites.
Creaming Butter and Sugar
There’s very little that can go wrong here, but one thing I see often is bakers who don’t know what to look for when they are creaming butter with sugar. What usually happens is they woefully under-mix and the cookies turn out way too flat. Or they use melted butter and wind up with a really greasy mess.
Here’s a really helpful video from Land-o-Lakes that explains all the hows and whys of creaming butter and sugar. For more tips, check out their entire article, How to Cream Butter and Sugar.
As a variation, you can change up the recipe to make them chewy. Just use 1/2 cup softened (not melted) butter, 2 cups of flour and 3 large eggs – then bake for 8-10 minutes.
If you like this type of cookie, try my Classic Peanut Butter Cookies recipe. Just like grandma used to make.
Crispy Butterscotch Cookies
Ingredients
- 2 1/2 cups All-Purpose Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Butter, softened but not melted
- 1 cup Light Brown Sugar firmly packed
- 2 lg Eggs
- 1 tsp Vanilla
- 1 tsp Rum Extract
- 1 cup Walnuts chopped
- 1 1/3 cup Butterscotch Morsels
- 1/2 cup Semisweet Chocolate Morsels
Instructions
- Preheat oven to 350° F
- Whisk together flour, baking soda and salt
- Beat butter and brown sugar at medium speed until light and fluffy – about 3 solid minutes. Beat in eggs, 1 at a time. Mix in vanilla and rum extract.
- Add the flour mixture and combine, just until moist and incorporated. By hand, fold in the nuts, chocolate and butterscotch morsels.
- With your hands or an ice-cream scoop, shape dough into 1 1/2 – 2 inch balls. Place balls 2 inches apart on cookie sheet and flatten a bit with a spatula or palm.
- Bake between 10 to 15 minutes, or until lightly browned. Transfer to wire rack and cool completely.
