Hi, I am Laura. Today, we’re going to make mamma’s soft chewy butterscotch chip cookies recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Mamma’s Soft Chewy Butterscotch Chip Cookies Recipe
Mamma’s Soft Chewy Butterscotch Chip Cookies is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes delicious. Mamma’s Soft Chewy Butterscotch Chip Cookies is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook mamma’s soft chewy butterscotch chip cookies using 9 ingredients and 9 steps. Here is how you cook it.
The ingredients needed to make Mamma’s Soft Chewy Butterscotch Chip Cookies:
- Prepare 1 Cup Butter , unsaltedSoftened , room temperature
- Take 1/4 Cup White Sugar
- Prepare 3/4 Cup brown sugar light
- Prepare 2 Teaspoons Vanilla Extract Pure
- Take 2 Eggs Large
- Prepare 2 1/2 Cups all purpose flour
- Prepare 1 Teaspoon baking soda
- Take 1 Teaspoon salt
- Get 10 Ounces Butterscotch chips
Instructions to make Mamma’s Soft Chewy Butterscotch Chip Cookies:
- Preheat the oven to 350 degrees F.
- Gently sift together the flour, baking soda and salt in a big bowl.
- 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.
- Add the dry ingredients to the mix and mix well until a smooth dough is formed.
- Stop the mixer and fold in the butterscotch chips using a spatula.
- 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.
- 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.
- 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!
- 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
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