Butterscotch Chip Cookies Recipe

Although I have made chocolate chip cookies a few times, its intereting that they've never shown up on the site before. But these butterscotch chip cookies were too good not to share. 

Chunky, fudgy, gooey, yum!

Nestle butterscotch chips are not always available in Singapore. I once saw a bag in Cold Storage in Bugis but it was overpriced and the expiry date was in another month so I didn't get it. Then, Sala sent me an awesome goodie bag and there were butterscotch chips in that!

The cookie dough comes together in a jiffy and this is really a no-fail, easy recipe. 

Butterscotch Chip Cookies

Adapted from Cooks.com

Makes ~16 cookies

Ingredients:

1/4 cup regular white sugar (see note below)
1/4 cup brown sugar
1/2 cup butter at room temp
1 tsp vanilla extract
1 egg
1.5 cups flour
1/2 tsp baking soda
A generous pinch of salt (if using unsalted butter)
3/4 cup butterscotch chips

How I Made It:

1. Preheat oven to 350F/180C. 

2. In a bowl, combine sugars with the softened butter until smooth and creamy. Add vanilla and the egg and beat well until well combined.

3. In a separate bowl, combine the flour, baking soda and salt well with a fork. Add this to the wet mixture and combine well. Then add the butterscotch chips. The dough will be thick. Make sure you distribute the chips as well as possible.

4. Line a baking tray with parchment paper or a baking sheet. Use an ice cream scoop to drop the cookie dough on the baking tray. If you don't have an ice cream scoop, use 2 spoons, one to scoop up the dough and the other to smoothen it a bit and lower it on to the baking tray.

5. Bake for about 15 minutes until the top turns a light golden brown.

Note: Even though I reduced the amount of sugar and chips from the original recipe drastically, the cookies we still quite sweet. We couldn't have more than one at a time and that's just not done. So you can reduce the amount of sugar if you want it to accompany coffee/tea/milk. 

Butterscotch Blondies - Step By Step Recipe

TH and I were due to visit my cousin for lunch. A cousin with two kids. Which meant, we should be getting them something.

Fruits? Naah.. Reminds me of visiting someone at the hospital.

Chocolates? I am a bit careful when I get this for kids 'cuz I know parents who don't introduce chocolates to their kids until they are about 10 or so. Yeah, really. Though I am super glad my parents didn't think of something like this, I respect these parents' decision.

That's when I decided to play it safe and bake something myself. TH may disagree about the 'safe' part but who listens to him anyway, right?

So I decided to bake these lovely butterscotch blondies. Zesty Cook made it look so simple that I wanted to do the same for you guys. That's why this is a step-by-step recipe. Its quite foolproof and really yummy, not to mention a great variation from the usual chocolate brownies!

The best part is, the recipe doesn't involve any kind of whipping, or beating, or creaming, or other complicated baking techniques. This is best suited for baking beginners. So this is for all those of you who requested simple cakes and bakes through my recipe request form.

*The final recipe is at the end of the post, so if you want to skip the yada yada and get to it straightaway, please keep scrolling. Thanks!*

This is before melting, by the way

So now, let's start with butter. 1/2 cup butter, melted. I gave it a turn in the microwave for about 45 seconds on medium-high.

Next, let's measure 1 cup brown sugar. I am not sure if regular sugar will work too, but I used what was in the recipe. I am nothing if not obedient.

Mix throughly. You don't need any fancy shmancy electric beater or anything for this. Just good old mixing with hands until well blended.

Next, add an egg.

Mix well, gently, until you get a nice watery batter like this that's ready for the flour that you are going to add in next.

But wait! Before we measure out the flour, let's add 1 tsp vanilla extract/essence to this and mix well.

Finally, its time for the flour. Measure out 1 cup of all purpose flour or maida. I just dunked the whole thing in. Don't forget to follow the flour with a pinch of salt.

Mix well until the flour is well combined with no lumps.

Now, its time for the star ingredient - Butterscotch Chips!

I didn't find any in the baking supplies store near my house but they had these really cute caramel drops that were really tiny chips of caramel, so I used these instead. We will need 3/4 cup of chips.

Dunk those in too, and blend gently without mashing the chips too much.

There you go. We are done! Well, almost. This is when you call your husband over to help transfer the batter to a greased cake tray so that you can click that as well. Like so.

Of course, you have to do the spreading and making it look pretty bit.

Transfer this to an oven pre-heated at 350 F / 175 C.

Yes, that's my oven. Its very old-fashioned but works like a charm.

The one my mom owns doesn't have a temperature regulator, yet, she used to make the most amazing cakes, different kinds - not to mention puddings and other stuff too!

Mine has a regulator and the highest setting is 220 C. I rarely need a hotter oven than that.

The dome-like lid lets you take a peek into what's baking. You see those tiny holes near the edge of the glass disc? That's where I insert my 'toothpick' to check if my cakes are done. Though, when I say toothpick, I actually mean an extra long skewer!

After about 30-40 mins of baking, your butterscotch blondies should look like this. If you are anything like me, you would have to resist the temptation to just dig your hands in and remind yourself just in time that you baked these for your cousin and family.

Its quite easy after that..


Cool, cut into squares.

Pack it in a container...

.. and get ready for the compliments :)

Oh, this should easily get you about 18-20 squares if you use an 8 by 8 cake tray so you will have enough for yourselves too!

Here is the recipe again without the annoying pictures meddling with it:

ButterScotch Blondies Recipe

What I Used:

1/2 cup butter (melted)
1 cup brown sugar
1 egg
1 tsp vanilla extract
1 cup all-purpose flour
3/4 cup butterscotch chips
1 pinch salt

How I Made It:

1. Cream the melted butter and sugar until well blended.

2. Add the egg and mix well. Then add the vanilla extract.

3. Dunk the flour and salt in. Mix well until combined, with no lumps.

4. Add the chips and mix gently.

5. Transfer to a greased cake tray to a pre-heated oven at 350 F / 174 C and bake for about 30 mins or until a toothpick/skewer comes out clean.

6. Cool, cut into squares and enjoy!

This is my entry to Monthly Mingle - Kids Lunches, conceptualized by Meeta and hosted by Srivalli this month. Though the kids would love to have just this for lunch, I would strongly recommend reserving it for dessert ;)