Butterscotch Chip Cookies

I recently spent a day with a local hunting guide driving around all sorts of places south of Rawlins looking at historic homesteads, stage stops, and barns. Before the trip, I asked the guide what sort of baked goods he’d like for the drive, and butterscotch chip cookies were at the top of his list. These cookies were the perfect thing to keep us going as we tromped through places people hadn’t walked in years!

I found two buttons and a snap at a 1919 homestead!

I found two buttons and a snap at a 1919 homestead!

This cookie dough does have a chill time, so it’s good for if you need cookies to go in the morning – prepare the dough the night before, then just slice and bake in the morning!

img_7549Ingredients:

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup butterscotch chips

In a large bowl, cream the butter and sugars on medium speed.

img_7541Add the egg and vanilla, then the salt.

img_7542On low speed, add the flour 1/2 cup at the time.

img_7543Fold in the baking soda, cornstarch, and butterscotch chips by hand.

img_7544Either cover the dough in the bowl or place it on plastic wrap and shape into a log (like slice and bake dough you can buy in the dairy/eggs section of your supermarket) and wrap up tight. Refrigerate at least 3 hours, preferably overnight.

img_7545Preheat oven to 350 degrees and line cookie sheets with parchment paper. Spoon or slice cookie dough onto the lined sheets.

img_7546 img_7547Bake 10-12 minutes, cool on the pans 2 minutes, then transfer to a rack to cool.

img_7548

Delicious!

Butterscotch Chip Cookies

From Gal on a Mission.

  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cornstarch
  • 1 cup butterscotch chips

In a large bowl, cream the butter and sugars on medium speed. Add the egg and vanilla, then the salt. On low speed, add the flour 1/2 cup at the time. Fold in the baking soda, cornstarch, and butterscotch chips by hand.

Either cover the dough in the bowl or place it on plastic wrap and shape into a log (like slice and bake dough you can buy in the dairy/eggs section of your supermarket) and wrap up tight. Refrigerate at least 3 hours, preferably overnight.

Preheat oven to 350 degrees and line cookie sheets with parchment paper. Spoon or slice cookie dough onto the lined sheets. Bake 10-12 minutes, cool on the pans 2 minutes, then transfer to a rack to cool.

Advertisements

About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
This entry was posted in Dessert and tagged , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s