Ingredients
Scale
Choosing quality ingredients makes all the difference when baking cookies that taste like a warm hug. Growing up, my mum always insisted on real butter and fresh vanilla extract—no shortcuts. For these cookies, I recommend using unsalted butter so you can control the saltiness, and fresh butterscotch chips for that authentic caramel flavor. If you’re keen to experiment, swapping half the all-purpose flour for whole wheat flour adds a lovely, nutty dimension, but don’t skimp on the brown sugar—it’s key for that chewy texture.
- 2 1/4 cups all-purpose flour (or 1 1/4 cups all-purpose + 1 cup whole wheat for nuttier flavor)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This helps the cookies bake evenly without sticking.
- In a medium bowl, whisk together the flour, baking soda, and salt. Setting this aside ensures your leavening is evenly distributed.
- In a large bowl, beat the softened butter with the brown sugar and granulated sugar until creamy and fluffy—about 3-4 minutes. I find an electric mixer speeds this up, but a wooden spoon works too if you’re up for a little arm workout.
- Add the egg and vanilla extract to the creamed butter mixture, beating well until fully combined. This creates the base for a tender cookie.
- Gradually mix in the dry ingredients until just combined. Overmixing can lead to tough cookies, so stop as soon as you see no flour streaks.
- Fold in the butterscotch and chocolate chips gently but thoroughly to distribute those pockets of sweetness throughout.
- Use a tablespoon or cookie scoop to drop dough balls about 2 inches apart on the prepared baking sheets. I like to press a few extra chips on top for that irresistible look.
- Bake for 10-12 minutes, or until the edges are golden but the centers remain slightly soft. Remember, cookies continue to firm up as they cool.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This step is key to prevent breakage and preserve that chewy texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
