Old Fashioned Soft Butterscotch Cookies

close of view of plate of butterscotch cookies

Print Recipe

5 from 9 votes

An easy drop cookie with plenty of butterscotch chips. Soft and chewy with golden brown edges, just like Grandma's

Prep Time25

Cook Time12

Course: Dessert

Cuisine: American, Southern

Keyword: butterscotch cookies, Fall, no-chill cookie recipes, old fashioned cookie recipes

Servings: cookies

Calories: 124kcal

Author: Katie

Equipment

Parchment paper or cooking spray (for lining the cookie sheets)
Cookie Sheets
Electric Mixer (hand mixer or stand mixer)
Mixing Bowls
Measuring cups and spoons
Spatula (for folding in the butterscotch chips)
Wire racks (for cooling the cookies)

Ingredients

½ cup salted butter (1 stick, softened to room temperature)
½ cup granulated sugar
½ cup packed brown sugar
1 large eggs
1 teaspoons vanilla extract
1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
12 ounce package of butterscotch chips

Instructions

Preheat the oven. Preheat your oven to 350°F and position the oven rack in the center. Then, line two cookie sheets with parchment paper or lightly coat them with cooking spray.
Cream the butter and sugar. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy. This should take about 3-5 minutes.
Add the wet ingredients. Add the egg and vanilla extract to the creamed butter and sugar mixture. Mix until fully combined, scraping down the bowl's sides as needed to make sure everything is evenly incorporated.
Mix the dry ingredients. Whisk together the flour, baking soda, and salt in a separate bowl. Then, slowly add the dry and wet ingredients, mixing at a low speed. Next, mix it in batches until it's combined after each addition. Be careful not to overmix.
Fold in the butterscotch chips. Once the dough is well mixed, use a spatula to fold in the butterscotch chips, making sure they are evenly distributed.
Scoop the dough. Scoop approximately 1 tablespoon of cookie dough for each cookie and place the scoops onto the prepared cookie sheets, spacing them about 2 inches apart. Each sheet should fit around 15 cookies.
Bake. Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are golden brown. The centers should still be soft. Remove the cookies from the oven and allow them to cool on the cookie sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Before mixing your cookie dough, let the butter and egg warm up to room temperature.

Don’t be afraid to add your twist with different mix-ins like chocolate chips, nuts, or a dash of sea salt on top for extra flavor.

Nutrition