Butterscotch Slice and Bake Cookies
Prep
20 mins
Cook
25 mins
Servings
8
Difficulty
Easy
Soft, chewy, and indulgently sweet cookies filled with a rich butterscotch centre.
Ella x
Ingredients
- 250 gbutter
- 200 gcaster sugar
- 100 gbrown sugar
- 2 eggeggs
- 1 tbspvanilla extract
- 200 gall-purpose flour
- 1 tspbaking soda
- 1 tspsalt
- 150 gbutterscotch sauce
- 100 gchocolate chips
- 100 gwalnuts
Detail level
Instructions
- 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
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
Tip: Use a digital scale for accurate measurements.
- 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
Add the brown sugar and beat until combined.
Tip: Use an electric mixer for a lighter texture.
- 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
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
Stir in the butterscotch sauce, chocolate chips, and walnuts.
Tip: Be gentle to avoid developing the gluten in the dough.
- 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
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
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
Allow the cookies to cool completely before storing in an airtight container.
Tip: Can be stored at room temperature for up to 5 days.
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