Butterscotch Slice and Bake Cookies

Instructions

1. 1

   Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.

   Tip: Optional: Use a silicone mat for easy cookie removal.

2. 2

   In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

   Tip: Use a digital scale for accurate measurements.

3. 3

   In a large bowl, cream together the butter and caster sugar until light and fluffy.

   Tip: Make sure to scrape down the sides of the bowl.

4. 4

   Add the brown sugar and beat until combined.

   Tip: Use an electric mixer for a lighter texture.

5. 5

   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.

6. 6

   Gradually mix in the flour mixture until just combined, being careful not to overmix.

   Tip: Stop mixing as soon as the ingredients come together.

7. 7

   Stir in the butterscotch sauce, chocolate chips, and walnuts.

   Tip: Be gentle to avoid developing the gluten in the dough.

8. 8

   Scoop tablespoon-sized balls of dough onto the prepared baking tray, leaving about 5cm of space between each cookie.

   Tip: Use a cookie scoop or spoon for uniform cookies.

9. 9

   Bake for 15-20 minutes, or until the edges are lightly golden.

   Tip: Keep an eye on the cookies during the last 5 minutes of baking.

10. 10

    Remove the cookies from the oven and let them cool on the tray for 5 minutes before transferring to a wire rack to cool completely.

    Tip: Optional: Drizzle with butterscotch sauce while still warm.

11. 11

    Allow the cookies to cool completely before storing in an airtight container.

    Tip: Can be stored at room temperature for up to 5 days.