Butterscotch Cookies are a family favorite around here. I made these to sell at the farmers’ market in 2010 and they are also a big hit. People would come just to buy the famous butterscotch cookies.
These cookies couldn’t be any simpler. I mean, it is basically a chocolate chip cookie with butterscotch chips substituted for chocolate.
I made these cookies for Cookies for Kids’ Cancer, a non-profit committed to raising funds for research to develop new, improved treatments for pediatric cancer. This organization was started by two OXO employees and you can read more about their story and this inspiring organization.
For every stickered item sold, OXO will donate 25 cents in support of pediatric cancer research as part of its $100,000* pledge to Cookies for Kids’ Cancer.
Look for specially marked OXO products at participating retailers in September.
In 2014, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through specially marked baking tools, bake sale matches and other fundraising efforts. Cookies for Kid’s Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey.
Your donations are tax-deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.
In addition to all of this generosity, OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in September.
I don’t have much to give, but donating my time and this Butterscotch Cookie Recipe and Post is my way of contributing to such a worthy cause.
- 1 cup (2 sticks) unsalted butter
- 1 1/2 cups brown sugar, packed
- 1 tablespoon vanilla extract
- 1 large egg
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/2 cups all-purpose flour
- 2 cups butterscotch chips
- Preheat oven to 375 ° F.
- In a large bowl, cream the butter and sugar with a hand mixer.
- Alternatively you can place in a stand mixer and beat with a beater blade.
- Add vanilla, egg, salt and baking soda and cream together until completely incorporated.
- Mix in flour until the dough is stiff. Mix in the butterscotch chips.
- Using a small cookie scoop, drop dough onto a cookie sheet and press down slightly.
- Bake for 10 minutes and remove from oven.
- Let cool for a minute before transferring onto a cooling rack with a cookie spatula or other spatula.
If You Care FSC Certified Parchment Baking Paper, 70 sq ft (Pack of 2)
Nordicware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Oxo Good Grips 3-piece Silicone Spatula Set
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Amount Per Serving: Calories: 239 Total Fat: 12g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 28mg Sodium: 68mg Carbohydrates: 31g Fiber: 0g Sugar: 21g Protein: 2g