Butterscotch Snickerdoodles

Instructions

1. 1

   Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.

   Tip: Make sure the parchment paper is large enough to accommodate the cookies in a single layer.

2. 2

   Whisk together the flour, baking soda, cinnamon, and salt in a medium bowl.

   Tip: Sift the dry ingredients to ensure they are well combined.

3. 3

   In a large bowl, cream the butter and sugars until light and fluffy.

   Tip: Use an electric mixer to speed up the process.

4. 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. 5

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

   Tip: The dough should still be slightly crumbly.

6. 6

   Fold in the butterscotch chips and chocolate chips.

   Tip: Be gentle to avoid crushing the chips.

7. 7

   Scoop the dough into balls, about 2cm in diameter.

   Tip: Use a cookie scoop or spoon to achieve uniform balls.

8. 8

   Roll the balls in a mixture of granulated sugar and brown sugar to coat.

   Tip: Make sure the sugar mixture is well combined and evenly distributed.

9. 9

   Place the balls onto the prepared baking sheet, leaving about 5cm of space between each cookie.

   Tip: Make sure the cookies are not overlapping.

10. 10

    Bake for 10-12 minutes, or until the edges are lightly golden.

    Tip: Remove the cookies from the oven as soon as they are done to prevent overcooking.

11. 11

    Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes.

    Tip: Transfer the cookies to a wire rack to cool completely.

12. 12

    Drizzle the cooled cookies with butterscotch sauce and serve.

    Tip: Optional: sprinkle with cinnamon or chopped nuts for added texture and flavor.