Butterscotch Cookie Recipe

Unwrap dough and cut into 12 in.

Butterscotch cookie recipe. If necessary let dough stand a few minutes at room temperature before cutting. Sift in the flour and mix together then fold through the puffed rice cereal. Soften butter by microwaving for 30 seconds in a small bowl. Cool 1 2 minutes before removing from pans to wire racks.

Once the butter takes on a tan color and begins to. We always have a plate of cookies on the counter to enjoy for dessert with a glass of milk. Instructions butterscotch cookies preheat oven to 375 degrees. Preheat oven to 3750.

Apart on baking sheets coated with cooking spray. Add vanilla and eggs one at a time. To use unwrap frozen logs and cut into slices. The butter will foam a bit before subsiding.

In a small bowl mix your flour salt and baking soda set aside. Step 1 preheat oven to 3750f and line baking sheets with parchment paper. Bake 9 11 minutes or until lightly browned. Vigorously whisk together the flour baking soda and baking powder and set aside.

This simple and easy cookie recipe can be prepped quickly and is ready to bake after only 20 minutes in the freezer. Place wrapped logs in resealable plastic freezer bag. Butterscotch cookies are soft chewy and made with only a few basic ingredients. Slowly add in your flour mixture until all combined.

Step 3 brown the butter. Place 10 tablespoons of butter into a thick bottomed skillet over medium heat. Mix together the brown sugar white sugar dredging mixture in another bowl and set aside. With a stand mixer or in a large bowl cream together your sugars and butter.

Beat butter granulated white sugar brown sugar eggs and vanilla extract in a large bowl until creamy.