A second recipe from The Perfect Cookie by America’s Test Kitchen caught my eye for a different reason. I had just made a batch of Potato Chip Butterscotch Cookies from The Vintage Baker and now had a partial bag of butterscotch chips sitting on my counter. I have to admit, I am not the biggest fan of butterscotch chips so I don’t have a bunch of recipes with butterscotch. Here was an opportunity to use the rest of the bag.
Glad I did. This is another super simple slice and bake dough. Instead of chips the butterscotch is melted and creamed with cold butter.  No chips just butterscotch flavor infused through the entire cookie, yummy. The trickiest part was melting the chips to create a smooth creamy mixture that could be blended with the butter. I used the microwave at half power to melt the chips and butter.  Stir the melted mixture and add the vanilla.  My mixture did not blend very well until I added the vanilla, so don’t worry.  After chilling the dough, cut into 1/4 inch thick slices, place an inch apart and bake.  As your kitchen fills with the aroma of these butterscotch gems, get your glass of milk or cup of joe ready.

These were a definite hit with the work peeps. Rich, deep caramel overtones in a light, crisp cookie. Big bold flavor in a plain jane package. Like they say, never judge a book by its cover.

I found an adaptation of this cookie on A Baker’s House, instead of the slice and bake method, the dough is scooped up and formed into balls and baked.  This yields a chewier in the center with a crispy edge cookie.  I love both versions.

Bake a batch of these Butterscotch Cookies and watch them disappear.

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BUTTERSCOTCH COOKIES

An easy and delicious slice and bake cookie for butterscotch lovers!

Ingredients

• 1/2 cup butterscotch chips
• 3 tablespoons unsalted butter plus 9 tablespoons cut into 9 pieces chilled
• 2 teaspoons vanilla extract
• 3/4 cup packed dark brown sugar
• 1/2 teaspoon salt
• 1 large egg yolk
• 1 3/4 cup all-purpose flour
• 1 teaspoon baking powder

Instructions

• Preheat the oven to 325 degrees F.
• Place the butterscotch chips and the first 3 tablespoons of butter into a glass bowl and microwave in 30-second increments until melted. Stir every 30 seconds. This should take one minute to one and a half minutes. Add the vanilla and stir until smooth; let cool for 15 minutes.
• Beat the second amount of measured butter (9 tablespoons) with the sugar and salt.  Beat until the mixture is light and fluffy.
• Add the cooled butterscotch mixture and continue to mix until combined. Add egg yolk then reduce to a lower speed to add the dry ingredients of flour and baking powder. A dough will come together and that is your signal to stop mixing.
• Form dough into a log approximately 2 inches in diameter and 9-10 inches in length.  Chill until firm (min 30-60minutes).  Slice 1/4 inch thickness and place on parchment lined baking sheet approximately 1 inch apart. 
• Alternate method:  Pinch off enough dough to make approximately one inch balls ( or use a 1-inch ice cream scoop to measure out dough). Place on a parchment lined baking tray approximately 2 inches apart. 
• Bake for 12-15 minutes or until the edges just start to brown. Cool on wire racks.