Crispy Butterscotch Cookies

Crispy Butterscotch Cookies nestled in a basket with yellow paper.

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

A trio of flavors – walnuts, chocolate, and butterscotch – create a fantastic cookie.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Cookies
Cuisine: American
Keyword: Baking with Children, Butterscotch Cookies
Servings: 3 dozen
Author: Don Herman


  • 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


  • 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.

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