How to Make Tasty Mamma's Soft Chewy Butterscotch Chip Cookies

Mamma's Soft Chewy Butterscotch Chip Cookies. Butterscotch Cookies are soft, chewy, and made with only a few basic ingredients! We always have a plate of cookies on the counter to enjoy for dessert with a glass of milk. Great recipe for Mamma's Soft Chewy Butterscotch Chip Cookies. Yummy, melt in the mouth cookies that were paired in heaven to go with a glass of cold Milk. These dont last long.they get eaten! :-) Butterscotch Chip Cookies - These melt in your mouth butterscotch cookies are soft, chewy, and packed full of rich butterscotch chip flavor!

I'm gonna go ahead and clear the air here and admit something. I like butterscotch chip cookies better than chocolate chip!! I don't know what it is - that buttery goodness. You can cook Mamma's Soft Chewy Butterscotch Chip Cookies using 9 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Mamma's Soft Chewy Butterscotch Chip Cookies

1. It's 1 Cup of Butter , unsaltedSoftened , room temperature.
2. It's 1/4 Cup of White Sugar.
3. It's 3/4 Cup of brown sugar light.
4. It's 2 Teaspoons of Vanilla Extract Pure.
5. Prepare 2 of Eggs Large.
6. You need 2 1/2 Cups of all purpose flour.
7. You need 1 Teaspoon of baking soda.
8. Prepare 1 Teaspoon of salt.
9. You need 10 Ounces of Butterscotch chips.

Butterscotch pudding and butterscotch chips give them tons of flavor. Have you ever made pudding cookies? If you haven't, you need to change that fast! They are super easy to make, and turn out thick, soft, and chewy every time.

Mamma's Soft Chewy Butterscotch Chip Cookies instructions

1. Preheat the oven to 350 degrees F..
2. Gently sift together the flour, baking soda and salt in a big bowl..
3. Cream together the sugars and butter with an electric mixer until creamy. Introduce the eggs to the mix one by one, mix well until incorporated, then add the vanilla extract..
4. Add the dry ingredients to the mix and mix well until a smooth dough is formed..
5. Stop the mixer and fold in the butterscotch chips using a spatula..
6. Now, using a measuring spoon (tablespoon) scoop some dough and roll in your palms (they better be clean) and put each ball into a parchment-lined cookie sheet..
7. You can put about 9 of those balls into a cookie sheet, without crowding them. This recipe makes about 24-30 cookies depending upon the size..
8. Bake for about 11 minutes and cool them off, for 5 minutes in a wire rack. Store in air-tight containers or just nosh them right off the cookie sheet with lots of milk on the side. Enjoy!.
9. If you want your cookies crunchy, just arrange cookies in a single layer in your cooling rack and leave them in the cooling oven after you are done with the baking and has switched off the oven. The reducing temperature removes any moisture in the cookies and makes it crunchy.

This rich, velvety oatmeal butterscotch chip cookie recipe will become an instant favorite. Butterscotch is a gem in the dessert world because of its buttery sweetness. Oh, and the buttermilk—don't get me started! Its gentle tang balances out the butterscotch and gives your cookies the perfect texture. Combine butter, sugars, egg and vanilla together in the bowl of a stand mixer fitted with a paddle attachment.