Big Batch Butterscotch Cookies
Whip up a crowd-pleasing treat with these irresistibly soft and chewy Big Batch Butterscotch Cookies! Perfect for parties, potlucks, or stocking your cookie jar, this easy recipe combines creamy butterscotch chips with a buttery, brown sugar-laden dough for an indulgent bite in every cookie. With just 20 minutes of prep time and a yield of 48 cookies, it's an ideal choice for feeding a crowd or preparing ahead for the freezer. The secret to their tender texture lies in the perfect balance of rich ingredients and careful mixing, ensuring every batch is loaded with melt-in-your-mouth flavor. Serve these golden gems at your next gathering or enjoy them as an after-dinner treat—either way, they're guaranteed to be a hit!
Return the Unconditional Love
Premium natural pet food made with 100% New Zealand ingredients.
Wholesome nutrition for your furry family
Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups brown sugar, packed
- 0.5 cup granulated sugar
- 3 eggs
- 2 teaspoons vanilla extract
- 3.5 cups all-purpose flour
- 1.5 teaspoons baking soda
- 0.5 teaspoon salt
- 2.5 cups butterscotch chips
Instructions
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until creamy and fluffy, about 2-3 minutes.
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to ensure tender cookies.
Fold in the butterscotch chips evenly throughout the dough using a spatula or wooden spoon.
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cooled cookies in an airtight container at room temperature for up to 1 week, or freeze for longer storage.
Nutrition Facts
Calories |
158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 6.5 g | 8% | |
| Saturated Fat | 4.0 g | 20% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 22 mg | 7% | |
| Sodium | 89 mg | 4% | |
| Total Carbohydrate | 23.3 g | 8% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 14.9 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 9 mg | 1% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 23 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
