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!
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!
Ingredients:
- 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.
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.
sparecake 