Get ready to transform your kitchen into a bakery of pure delight with these mouthwatering Toll House Butterscotch Chip Cookies! Imagine biting into a warm, golden cookie packed with rich butterscotch chips that melt in your mouth, creating a symphony of sweet, buttery goodness. Whether you're a seasoned baker or a curious novice, this recipe promises to deliver cookies so incredible, they'll become the star of every gathering, potluck, and midnight snack moment.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups butterscotch chips
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your cookies bake evenly and achieve that perfect golden brown color.
- In a large mixing bowl, combine 1 cup of softened unsalted butter, 3/4 cup of granulated sugar, and 3/4 cup of packed brown sugar. Use an electric mixer on medium speed to cream the butter and sugars together until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add 1 teaspoon of vanilla extract and 2 large eggs to the creamed butter and sugar mixture. Beat on medium speed until well combined, scraping down the sides of the bowl as needed to ensure everything is mixed thoroughly.
- In a separate bowl, whisk together 2 1/4 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. This helps to evenly distribute the leavening agent and salt throughout the flour.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in 2 cups of butterscotch chips using a spatula or wooden spoon until they are evenly distributed throughout the cookie dough.
- Using a tablespoon or a cookie scoop, drop rounded balls of dough onto ungreased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheets in the preheated oven and bake for 10-12 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on them to avoid overbaking.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Enjoy your delicious Toll House Butterscotch Chip Cookies with a glass of milk or your favorite beverage!
Tips
- Always use room temperature butter and eggs for the smoothest, most consistent cookie dough.
- Don't overmix the dough - mix just until ingredients are combined to keep cookies tender.
- Use a cookie scoop for uniform cookie sizes, ensuring even baking.
- Let cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
- For extra richness, slightly brown your butter before mixing for a deeper, nuttier flavor.
- Chill the dough for 30 minutes before baking to prevent excessive spreading.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 28g
Protein: 2g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 35mg
