Cinnamon Butterscotch Cookies
Cinnamon butterscotch cookies are rich, soft and full of flavor. These cookies are a bit of a twist on a classic chocolate chip cookie and are perfect for fall!
Equipment
- Stand mixer or hand mixer and medium bowl
- Measuring cups and spoons
- Spatula or spoon
- Ice cream scoop (optional)
- Sheet pan
- Parchment paper or silicone baking mat
- Cooling rack
Ingredients
- ½ cup softened butter (unsalted or salted) 1 stick
- ⅔ cup light brown sugar
- ⅓ cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 tbs cinnamon
- ½ tsp baking soda
- ½ tsp salt
- 1 ⅔ cup all purpose flour
- ⅔ cup butterscotch morsels
Instructions
- In the bowl of a stand mixer or mixing bowl, cream together butter, brown sugar and granulated sugar for 30 seconds to 1 minute.
- Incorporate the egg and vanilla thoroughly.
- Add flour, cinnamon, baking soda and salt and mix until just combined. Be sure to scrape the sides of the bowl down and then mix one last time quickly.
- Lastly, mix in the butterscotch chips!
- Roll the cookie dough into balls (about 2 tablespoons of dough per cookie) or use an ice cream scoop to create the cookies.
- Place the dough onto a greased or lined baking sheet about 1 to 2 inches apart.
- Bake the cinnamon butterscotch cookies in a preheated oven at 375° F for 8-10 minutes or until lightly golden brown.
Notes
- For the softest cookies, I like to slightly under bake them. The sweet spot I've found is about 9 minutes, but I'd start with 8 and see what works best for your oven and your preference.
- I like to use an ice cream scoop to make my cookies, but you certainly don't have to. They make larger cookies (about 3 tbs of dough). To make more cookies/smaller cookies use about 1-2 tbs of dough instead.
- If you choose to use a regular sized ice cream scoop, you'll get about 9 cookies. If you choose to make them smaller, you'll get about 12.
- You can make the dough ahead of time, freeze it, then bake whenever you'd like. Simply scoop your dough, roll into balls and place the dough on a cookie sheet and freeze for 1-2 hours. Remove the dough balls and place them in a gallon bag. Then you remove as many as you want and bake! The dough should be good in the freezer for about 4 months.
- For a chewier cookie, refrigerate the dough for a few hours before baking. If you want a softer cookie, bake them right away.