Butterscotch Brown Sugar Cookies
Any foodie with an internet connection has a collection of food blogs that they regularly check. Personally, I just love seeing what these people come up with, how they style things — it’s a little like daily inspiration for me. One of my favorite blogs is Joy the Baker. Her blog is fresh, funny, sweet and frequently features pictures of her handsome orange cat. How can you go wrong, really?
I found this recipe on Joy’s site and immediately decided to try it out because I was truly curious to see what using all brown sugar would taste like in a cookie. I also decided to take Joy’s advice and added butterscotch chips and chopped pecans to the batter, just for a little texture and extra sweetness.
I must say that I was thrilled with these cookies. Using all brown sugar made for a cookie with a lovely caramel flavor and the addition of the butterscotch chips and pecans made the cookies pretty addictive. Just ask Collin Murray, they didn’t last long…
Butterscotch Brown Sugar Cookies (adapted from Joy the Baker)
Makes about 2 dozen cookies
2 cups all purpose flour
2 teaspoons baking soda
½ teaspoon kosher salt
½ teaspoon cinnamon
¾ cup unsalted butter, softened
1 ¼ cups brown sugar
1 teaspoon vanilla extract or paste
½ cup butterscotch chips
½ cup pecans, rough chopped
Preheat the oven to 350˚F.
In a medium-sized bowl, whisk to combine the flour, baking soda, salt and cinnamon.
In the bowl of an electric mixer, combine the butter and brown sugar and beat until the mixture is light and fluffy, about three minutes, scraping the bowl as needed. Add the egg and vanilla and continue beating about 1 minute.
With the mixer on low, slowly add the dry ingredients. Mix until the batter comes together and the flour has disappeared. Add the pecans and butterscotch chips and mix until just combined. Using a medium-sized cookie scoop, portion the batter onto baking sheets.
Bake the cookies for 12-15 minutes or until puffed and lightly browned just on the edges. Allow the cookies to cool on the baking sheet for about 10 minutes before transferring to a cooling rack to cool completely. Enjoy.