Butterscotch has been one of the earliest flavors - the times when ice-cream options were limited to Vanilla, Chocolate and Butterscotch. I used to be almost torn between chocolate and butterscotch and more often than not chocolate would win out. The same happened when I decided to bake cookies for the spirited trick or treaters but instead of chocolate butterscotch chips won out and the little tricksters were treated to some delicious butterscotch cookies.
Oh well a big bad monster stole a cookie ;)
1/2 Cup Butter softened or cut into pieces
1/4 - 1/3 Cup Sugar * I baked 2 batches, used 1/4 C for the first I felt they needed a tad bit more so upped to 1/3 Cup for the next batch
1 Cup All Purpose Flour
1/3 Cup Butterscotch Chips
1 tsp Vanilla Extract
1/4 tsp Salt * Alternatively use salted butter
1 Tbsp Milk * May or may not be needed
1. Cream butter and sugar till smooth in texture. Add vanilla extract and salt and stir them together.
2. Slowly incorporate flour into the mixture. The dough should resemble bread crumbs at this point.
3. Add the butterscotch chips and try to form a dough. If it does not come together add a little milk.
4. Roll into a log, wrap with cling wrap or wax paper and refrigerate for 15-20 mins till firm.
5. Preheat oven to 350 F
6. On an un-greased cookie sheet, slice and arrange the cookies from the log. It made 24 cookies for me each time. These spread beautifully so leave some space between each cookie.
7. Sprinkle some plain sugar or any colored sugar on top of the cookies and bake for 10-12 minutes a little longer if you like me like crisp cookies.
8. The wonderful aroma that comes out of your kitchen will tempt you to eat one as soon as it comes out of the oven, but trust me let them be for 10 minutes and then gobble them up.
No one can eat just one !!!!