Ingredients

The following ingredients have 14 Servings
  • 3/4 cup unsalted butter (softened but not melted )
  • 3/4 cup brown sugar (packed)
  • 1/2 cup white sugar*
  • 1 large egg
  • 1 large egg yolk (discard the egg white)
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour (spooned & leveled)
  • 3/4 teaspoon baking soda
  • 1/4 - 1/2 teaspoon salt* (to taste )
  • 1 1/4 cups butterscotch chips (divided)

Instruction

  • In a large bowl beat together the butter, brown sugar and white sugar until fluffy.
  • Add in the egg, egg yolk and vanilla extract.
  • Turn the mixer down to low speed and mix in the flour, baking soda and salt.
  • Turn off the mixer and stir in 1 cup butterscotch chips. You'll use the remaining 1/4 cup later. **Don't mix all the butterscotch chips into the dough - otherwise the cookies can spread too thin.
  • Cover the bowl with plastic wrap and refrigerate the cookies for 2 hours or overnight.
  • Preheat the oven to 350F (180C) degrees and line cookie sheets with parchment paper or silicone baking mats.
  • Form the dough into balls with about 1-1.5 tablespoons of dough each. They'll be about the size of a golf ball or a little smaller. I like to use a cookie scoop for this. Place the balls 2 inches apart on the lined cookie sheets.
  • Bake 1 sheet at a time on the middle rack of the oven for 9-11 minutes, or until the tops look just set. Remove from the oven and place a few extra butterscotch chips on the top of each cookie (from the reserved 1/4 cup).
  • Cool cookies on the cookie sheet for at least 10 minutes, then transfer to a wire rack to continue cooling.