Love these buttery crackly cookies that are easy to make and rich in flavor. They have a crispy exterior and chewy center. I like to use Kraft caramel bits because they are just the right size for the cookies and they are easily coated in the cookie batter which helps avoid the problem of them sticking to the baking sheet during the cooking process. Be sure to use parchment paper as well for easy clean up and transfer of your cookies. The best butterscotch chips are made by Guittard, in my opinion. If you use another brand, look for one that doesn’t use artificial flavor additives.
yield 20-24 cookies
- 2 cups unbleached flour (I love Bob’s Red Mill Pastry flour)
- 1 stick unsalted butter, room temperature
- 1 cup firmly packed light brown sugar
- 2 tablespoons granulated sugar
- 1 large egg
- 2 teaspoons vanilla
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup bits o brickle toffee bits
- 1/2 cup kraft caramel bits
- 1 cup guittard butterscotch chips (I love guittard)
Preheat oven to 350. In a small bowl, combine flour, baking soda, baking powder and salt and set aside. In a standing mixer with paddle attachment, place butter and sugars together and blend until light and fluffy. Add egg and vanilla and blend to combine scraping down sides as needed. With mixer on low, add flour mixture until flour is absorbed. Add toffee, caramel bits and butterscotch chips, and blend until well distributed. Line baking sheet with parchment paper. Take a heaping tablespoon or so of dough in the palm of your hand and roll into a ball. Place on prepared baking sheet about 1 1/2 inches apart. Bake in oven for about 10- 12 minutes until cookies are just golden and beginning to crackle. Remove from oven and allow to cool for 5 minutes before transferring to a rack to cool completely. Enjoy!!!