Butterscotch Cookie Recipe

To use unwrap frozen logs and cut into slices.

Butterscotch cookie recipe. We always have a plate of cookies on the counter to enjoy for dessert with a glass of milk. Apart on baking sheets coated with cooking spray. Vigorously whisk together the flour baking soda and baking powder and set aside. The butter will foam a bit before subsiding.

Once the butter takes on a tan color and begins to. Heat oven to 160c140c fangas 3. Place 10 tablespoons of butter into a thick bottomed skillet over medium heat. This simple and easy cookie recipe can be prepped quickly and is ready to bake after only 20 minutes in the freezer.

Unwrap dough and cut into 12 in. Step 2 whisk the dry ingredients. Beat butter granulated white sugar brown sugar eggs and vanilla extract in a large bowl until creamy. In a small bowl mix your flour salt and baking soda set aside.

Mix together the brown sugar white sugar dredging mixture in another bowl and set aside. Cool 1 2 minutes before removing from pans to wire racks. Step 1 preheat oven to 3750f and line baking sheets with parchment paper. Add vanilla and eggs one at a time.

With a stand mixer or in a large bowl cream together your sugars and butter. Step 3 brown the butter. Slowly add in your flour mixture until all combined. Preheat oven to 3750.

Bake 9 11 minutes or until lightly browned. 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. Butterscotch cookies are soft chewy and made with only a few basic ingredients.

Place wrapped logs in resealable plastic freezer bag.