Butterscotch Drop Cookies
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
Soft and chewy drop cookies filled with a rich butterscotch flavor.
Ella x
Ingredients
- 200 gall-purpose flour(null)
- 1 gbaking soda(null)
- 1 gsalt(null)
- 100 gunsalted butter(softened)
- 200 ggranulated sugar(null)
- 150 glight brown sugar(null)
- 2 nulllarge eggs(null)
- 200 gbutterscotch chips(null)
- 1 mLvanilla extract(null)
- 50 mLmilk(null)
Detail level
Instructions
- 1
Preheat the oven to 180°C (350ºfF). Line a baking sheet with parchment paper.
Tip: Optional: Use a silicone mat for easy cleanup.
- 2
Whisk together the flour, baking soda, and salt in a medium bowl.
Tip: Make sure to sift the dry ingredients for even distribution.
- 3
In a large bowl, cream together the butter and sugars until light and fluffy.
Tip: Use an electric mixer for an easier job.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
Tip: Make sure each egg is fully incorporated before adding the next.
- 5
Stir in the butterscotch chips.
Tip: Don't overmix, or the cookies will lose their shape.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms.
Tip: Use a rubber spatula to scrape down the sides of the bowl.
- 7
Scoop the dough into balls, about 2 cm in diameter.
Tip: Leave about 2 cm of space between each cookie for even baking.
- 8
Place the balls onto the prepared baking sheet, leaving no space between.
Tip: You should end up with 6 cookies on the sheet.
- 9
Bake for 12-15 minutes, or until the edges are lightly golden.
Tip: Don't overbake, or the cookies will be too hard.
- 10
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.
Tip: Then transfer them to a wire rack to cool completely.
Recipe Variations
Get AI-powered ingredient substitution suggestions.
You Might Also Like
Chinese Egg Salad
Here's a recipe I've been making all summer that my friends absolutely love. This Chinese egg salad comes together in under an hour and costs practically nothing to make with ingredients you likely already have on hand. The beauty of this dish is how refreshing and light it feels, especially on warm days. Eggs are packed with choline, which supports brain health, and when you combine them with all these crisp vegetables and that tangy sesame oil dressing, you get something that's both satisfying and incredibly good for you. It's perfect for meal prep, lunch boxes, or even a quick dinner when you don't feel like cooking anything complicated.
Chinese Black Bean Salad
This Chinese black bean salad is one of my go to weeknight dinners because it comes together in under an hour and tastes absolutely delicious. Black beans are packed with fiber and protein, making them incredibly filling and nutritious, so you get a satisfying meal without breaking the bank. The beauty of this recipe is how simple it really is, just fresh vegetables tossed with a punchy ginger garlic dressing that brings everything to life. I love serving it cold or at room temperature, which means you can prep it ahead and grab it whenever you need a quick, wholesome lunch or side dish.
Chinese Quinoa Salad
This Chinese Quinoa Salad has become my go to weeknight dinner because it comes together in under an hour and tastes absolutely restaurant quality. The best part? Quinoa is packed with complete protein, so you're getting all nine essential amino acids in every bite, making this a genuinely satisfying meal that keeps you full. I love how simple it is to assemble once the quinoa cooks, and you can prep all the vegetables while it simmers away. The sesame oil and ginger dressing gives it such an authentic flavor that your friends will be amazed you made it at home, but honestly, it's easier than ordering takeout.
Reviews
Sign in to write a review.