Butterscotch Cookies

This Butterscotch Cookies recipe is perfect to make ahead. Sometimes, we get so wrapped up in the holiday craziness between work, home, traffic (specially if you live just outside the city) that baking takes a second place. So, to avoid that, I like to make my cookie doughs ahead of time and freeze them.

Last year, I decided to start prepping for the holidays since mid November. This year I am a little behind, but tomorrow will be cookie dough making afternoon. I baked these delicious cookies on Christmas eve, in the early morning hours. To defrost them properly, I took them out of the freezer and into the fridge the night before.

Since they are still hard enough to make it slicing easy, I recommend turning the log on its side each time you slice. This will prevent you having cookies with a flat side. When I baked them, my entire house was smelling heavenly, a perfect way to start off Christmas eve!

Butterscotch Cookies

Recipe by The Hungry Mouse
Yield: 36 Cookies

Ingredients:
1 1/2 cups flour
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 cup shortening
1 cup brown sugar, firmly packed
1 egg
2 teaspoons vanilla

Directions:

Put the flour, baking soda, and salt in a medium-sized bowl. Mix them together with a whisk to combine.
Put the shortening in the bowl of your stand mixer (or in a large mixing bowl, if you’re using a hand-held mixer). Beat it on medium-high for a few minutes to fluff it up.
Scrape down the sides of your bowl with a spatula. Toss in the brown sugar. Beat the brown sugar and shortening together for a few minutes until well combined. Add the egg and vanilla extract. Beat on medium-high to combine well.
Add in the flour mixture. Beat quickly to combine well. Stop mixing when the dough just comes together and all the flour is mixed in. If you beat it too long, it can make the dough tough.
Chill the butterscotch cookie dough When the dough is made, you’re ready to chill it. Grab a piece of wax paper that’s maybe a foot-and-a-half long and set it on your counter.
Spoon the dough out into the center of the wax paper. With your hands, form it into a log that’s about 2 inches in diameter, give or take. Wrap the paper around the dough tightly and roll it up.
When it’s rolled up, twist the ends tightly. Pop it into the fridge for at least a few hours to firm up the dough.
After a few hours, your dough should be nice and firm. (If you don’t let it firm up, it will be really hard to slice.)
When you’re ready to bake, pre heat your oven to 350 degrees. Line a sheet pan with parchment paper or a silicone baking mat.
Unwrap the dough and slice off as many cookies as you want to bake. Slice them about a quarter-of-an-inch thick or so.
Space the cookies out on your prepared sheet pan. Bake at 350 degrees for about 10 minutes. You want the cookies to be just golden brown.
Let them cool on the pan for about 5 minutes, then transfer them to a wire rack to finish cooling.

11:40 AM
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- butterscotch, Classic, cookies, holiday
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Butterscotch Coffee

When I’m in the mood for a decadent hot beverage as the days get chillier, this is will be it. I don’t know how I came across this recipe, I wasn’t looking for hot beverage recipes, but I’m so glad I did!

There is not much to it, just brew coffee as you normally would. While that’s happening, set a small pot on the stove to melt butterscotch chips together with your milk. Mix and enjoy this creamy caramel flavored coffee.

If you can’t find butterscotch chips (I haven’t seen them in Guatemala), you can substitute for white chocolate chips and add a few drops of caramel flavor (you can find it at Blossom in Zone 10, Guatemala). I’m not making this up, I searched for butterscotch chip substitutes and this is the best alternative I could find, since butterscotch chips are actually a white chocolate compound base with butterscotch flavoring.

Helga

Butterscotch Coffee

Adapted from Taste of Home
Serves 8

Ingredients:

1/2 cup butterscotch chips
8 cups hot brewed coffee
1/2 cup milk (whole, 2% or skimmed)
Whipped cream in a can

Procedure:

In a small sauce pan, stir butterscotch chips with cream until it has completely melted.
Pour into mugs, a little under halfway up.
Fill mugs to the top with prepared coffee.
Top each mug with whipped cream

Butterscotch & Chocolate Chunk Cookies

It was friday afternoon, and we were just sitting around so I decided to bake some cookies to get Kristen busy (that’s her). She’s really gotten into it lately, so of course, I want to encourage her. I wanted something quick, that she could help me mix, so I looked for a dropped cookie recipe and found this one at the Baking Bites site. Kitty brought me some butterscotch chips from the US, but I hadn’t browsed for recipes to use them until now. If you can’t get your hands on these, you can substitue them for white chocolate chips, or almonds, crushed macadamia nuts, raisins, whatever you want!

The recipe calls for chocolate chips, so if you have them… by all means, use them. I didn’t have any, so I used my baking chocolate brick. I cut out chunks using a large knife. (be careful!)

I highly recommend this recipe, you can use it as your base for any chocolate chip, or chocolate-nut cookie. It’s easy to make and a great way to entertain a bored kid.

Butterscotch & Chocolate Chunk Cookies

Recipe from Baking Bites
Makes about 3 dozen cookies

Ingredients:

2 cups all-purpose flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
1 1/4 cups brown sugar
2 tsps vanilla extract
2 large eggs
3/4 cup butterscotch chips (or chocolate chunks)
3/4 cup chocolate chips

Procedure:

Preheat oven to 375F and line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and brown sugar until fluffy. Beat in vanilla extract, then add the eggs one at a time.
Mix in flour mixture and stir in the butterscotch and chocolate chips (or chunks).
Bake for 10-13 minutes, until browned at edges (centers will be paler). Cool on pans for several minutes, then transfer to a wire rack to cool completely.