By: Brady Evans
One of my pet peeves about my lovely husband is that while we are shopping, he occasionally neglects to put back an unwanted purchase in its proper spot on the shelf. I often scurry behind him, filing books exactly where they came from on the shelf in the bookstore, replacing shirts that don’t fit just so on the rack, and tucking loaves of bread exactly where they belong on the shelf. Recently, I fell victim to a shopper much like husband. Apparently someone had put back a bag of butterscotch chips in the chocolate chip section of the shelf at the grocery store.
I was highly disappointed when I got home to see that I had purchased the wrong embellishments for my to-be-made cookies. But, hey, it turned into a good reason to experiment with a new recipe. These cookies were a nice change from the norm, but so rich and sweet that it is hard to eat more than one.
Browned Butter Butterscotch Cookies (adapted from Pioneer Woman)
- 1 cup (2 sticks) unsalted butter
- 1 cup brown sugar, packed
- 1/2 cup sugar
- 2 whole large eggs
- 1 Tbsp. vanilla
- 2 cups all-purpose flour
- 2 rounded tablespoons (additional) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 3/4 cups butterscotch chips
- Add one stick of butter to a medium skillet over medium heat. Melt butter and allow it to bubble and brown for 3 to 4 minutes, swirling the pan to keep the butter moving around.
- When the butter is a medium golden brown, remove the pan from the heat and into a heatproof bowl and allow it to cool completely, about 30 minutes.
- Meanwhile, allow the other stick of butter to soften.
- Preheat the oven to 375 degrees.
- Cream the softened stick butter together with the brown sugar and regular sugar until combined in a mixer.
- Add the eggs and vanilla, and beat until smooth, scraping the bowl if necessary.
- With the mixer on medium-low, drizzle in the cooled melted butter.
- Scrape the bowl and mix again for 20-30 seconds, until everything is combined.
- In a separate bowl, combine the flour, baking soda and salt.
- Add it in by thirds, mixing on low, until it’s totally incorporated. Scrape the bowl and beat for a few more seconds.
- Stir in the butterscotch chips.
- In batches, scoop heaping tablespoons onto a baking sheet lined with a baking mat.
- Bake for 7 to 8 minutes, or until deep golden brown. Wait a minute or two, then transfer cookies to a cooling rack.