If you are a fan of a rich, buttery cookie, these treats are for you! I love the ghiradelli butterscotch chips as I find them to have a very natural flavor. These cookies are crispy on the exterior and lovely and chewy on the inside. Use parchment paper on your baking sheets for the best results and make some extras to give to good friends.
yield about 3 dozen large cookies
- 2 sticks unsalted butter, softened
- 2 cups firmly packed golden brown sugar
- 1/4 cup granulated sugar
- 2 large eggs
- 1 tablespoon pure vanilla extract
- 3 1/2 cups all purpose flour (I love bob’s red mill pastry flour)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 12 oz butterscotch morsels (I prefer ghiradhelli)
- 8 oz bits o’ brickle
Preheat oven to 325 degrees convection or 350 regular. In a small bowl combine flour, salt, baking powder and baking soda. In a mixer fitted with the paddle attachment, blend butter and sugars until light and creamy. Add egg and vanilla and combine to blend. Scrape down sides and add flour mixture, resist over mixing. Add butterscotch morsels and bits o’ brickle until incorporated. Take a heaping tablespoon of dough and roll in the palm of your hand into a tiny ball. Place cookies on parchment-lined baking sheet about 1 1⁄2 inches apart. Bake for about 10-12 minutes. The cookies will look crackled on the top and slightly raw in between. Remove from oven and allow on baking sheet for 5 minutes and transfer to rack to cool completely. Enjoy!