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Butterscotch Cookies | Can't Stay Out of the Kitchen | these rich, decadent and heavenly #cookies are filled with #ButterscotchChips & #almonds. The combination of flavors is amazing. Excellent for soccer or hockey practices, potlucks, #tailgating parties or #holiday #baking. #dessert #ButterscotchDessert #AlmondDessert #ChristmasCookieExchange #ButterscotchCookies

Butterscotch Cookies

Teresa Ambra
Butterscotch Cookies are rich, decadent and heavenly. These lovely cookies include an abundance of butterscotch chips and chopped almonds for maximum flavor and crunchiness. These are marvelous for hockey games, soccer practice, tailgating parties or holiday baking like a Christmas Cookie Exchange. But be forewarned: these cookies are addictive! You're gonna want more than one.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 37
Calories 263 kcal

Equipment

  • 2 18x26" cookie sheet pans
  • 1 large mixing bowl
  • 1 electric mixer
  • 1 wooden spoon
  • 1 spatula
  • 1 1/4 cup cookie scoop
  • 1 nut chopper to finely dice whole almonds
  • measuring cups
  • measuring spoons
  • 2 wire cooling racks

Ingredients
  

  • 1 1/2 cups unsalted butter softened (3 sticks)
  • 1 1/4 cups granulated sugar
  • 1 1/4 cups light brown sugar packed
  • 1 tbsp. pure vanilla extract (tablespoon NOT teaspoon)
  • 2 large eggs
  • 4 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
  • 2 tsp. baking soda
  • 1 tsp. sea salt
  • 22 oz. pkg. butterscotch chips (two 11-ounce packages)
  • 1 cup almonds finely chopped (measure after chopping)

Instructions
 

  • Preheat oven to 350°.
  • Mix butter, sugars, eggs, vanilla, baking soda and salt with electric beaters until smooth.
  • Stir in flour, both butterscotch chips and almonds.
  • Stir thoroughly; this may take 4-5 minutes.
  • With a large cookie scoop, scoop cookie dough and pack it into the cookie scoop before leveling it off.
  • Place onto ungreased cookie sheets approximately 2 to 3-inches apart.
  • Bake 12-15 minutes or until lightly browned.
  • Rotate cookies on racks every seven to eight minutes while baking.
  • Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.

Notes

NOTE: My cookies took about 18 minutes to bake completely.
 
NOTE: You will probably need to stir the cookie dough about 5 minutes to get all the flour worked into it.
 
NOTE: Because this recipe uses so much flour, I usually keep stirring after the flour has been worked in so that the dough is no longer crumbly. I continue stirring until the dough starts adhering together in large clumps.
 
NOTE: If the dough crumbles coming out of the cookie scoop, it needs to either be stirred more thoroughly or the dough wasn’t packed into the cookie scoop well enough.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 263kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 31mgSodium: 198mgPotassium: 60mgFiber: 1gSugar: 28gVitamin A: 262IUCalcium: 23mgIron: 1mg
Keyword almonds, butterscotch, cookie, dessert
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