· Modified: by Chelsea · This post may contain affiliate links ·
Jump to Recipe Print Recipe
A delicious butterscotch refrigerator cookie recipe that is just out of this world. Thick and chewy cookies - a milk dunking cookie.
As a child, I always remembered my parents buying slice and bake refrigerator cookies. They are still around now and just as delicious. I knew I wanted to make a homemade version because it is just so easy. Why not?
Not only can you make these slice and bake refrigerator cookies, but you can just chill the dough in a bowl as well. Gotta love a recipe where you can do it a couple of different times. Recipe freedom! 🙂
I know you will love these cookies because there is nothing hard about them at all. They are super-thick and ultra-chewy - my favorite kind of cookies. Move on over hard cookies.
These cookies are definitely rich because of the butterscotch chip - exactly one cup in the dough. Just the same way as I like my chocolate chip cookies - 'lots of chip.
If you wish, you can cut it down to ¾ cup of butterscotch chips, but who wants to do that. I love these with tons and tons of chips.
Not only are these absolutely delicious, but they are so easy.
However you would like to chill these cookies, they do require at least 3 hours of chilling in the refrigerator. I think overnight is best - usually the way I always do most of my cookies. It makes them thicker and they do not spread out as much - yum.
As all of my cookie recipes, you will need to start out with softened butter at room temperature. You will also want your egg at room temperature as well. If you do not have the time, you can put the butter in the microwave and nuke for 5 seconds on one side, then turn it over and nuke it for another 5 seconds.
Room temperature egg - you will need lukewarm water on a bowl and just add in the add for 5 minutes. Easy.
After that you will need to cream together the sugars, and add in the rest of the ingredients.
You can either cover your mixing bowl with plastic wrap and put it in the refrigerator or you can spoon your cookie dough on top of plastic wrap and wrap it like a log - slice and bake cookies. You will want the log even.
Chill for at least 3 hours; however, overnight is best. Once the dough has finished chilling, you can either spoon it onto a baking sheet or slice the cookies and then place them onto the baking sheet.
Either way makes delicious cookies. The kids might think the slice and bake cookies are neat. I knew I always did.
0 from 0 votes
Butterscotch Cookies
Cook Time
10 mins
Total Time
10 mins
Servings: 3 dozen
Author: Chelsea @ Gal on a Mission
Ingredients
- ½cup1 stick unsalted butter, softened at room temperature
- ¾cupbrown sugar
- ¼cupgranulated sugar
- 1large eggroom temperature
- 2teaspoonsvanilla extract
- ¼teaspoonsalt
- 2cupsall-purpose flour
- 1teaspoonbaking soda
- 1teaspooncornstarch
- 1cupbutterscotch chip
Instructions
In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar together on medium speed.
Add in the egg and vanilla extract. While still mixing on medium speed, add in the salt.
Slowly add in the flour ½ cup at a time on low-to-medium speed. Fold in the baking soda, cornstarch, and butterscotch chips.
You can either cover your mixing bowl with plastic wrap or spoon the cookie dough on top of the plastic wrap and wrap it like a log. Allow to chill in the refrigerator for at least 3 hours - overnight is best.
Preheat oven to 350 degrees and line a cookie sheet with parchment paper or a silicone baking mat.
Spoon the cookie dough onto the cookie sheet or slice and lay the cookies on top of the cookie sheet. Bake for 10-12 minutes.
Allow the cookies to cool for 1-2 minutes and then transfer to a cooling rack.
Cookie Dough Brownies
Oatmeal Chocolate Chunk Cookies
Soft-Baked Reese's Pieces Cookies
« Cookie Dough Brownies
Spicy Ground Beef and Beans with Rice »
Reader Interactions
Comments
How to Philosophize with Cake saysMmmm, these look so good! I love butterscotch, will have to try these someday! 🙂
Reply
- Kayla says
Oh wow, I've never had a butterscotch cookie before, but after seeing this I really want one 😛
Reply
- Chelsea says
You are definitely missing out, Kayla! They are delicious. 🙂
Reply
- Patricia says
These look AMAZING! Can't wait to give them a try!
Reply
- Chelsea says
I hope you get a chance to try them, Patricia!
Reply
- Paige says
When bringing the butter to room temperature, you say to nuke it for 5 secs on one side and then 5 minutes on the other. I think you meant 5 seconds on the other side?
Reply
- Darcie says
"If you do not have the time, you can put the butter in the microwave and nuke for 5 seconds on one side, then turn it over and nuke it for another 5 minutes."
^^ 5 seconds...instead of 5 minutes?
Reply
- Chelsea says
Editing it now! Thank you so much, Darcie!
Reply
- Lori says
Wow those look awesome! How do you get your cookies so thick?
Reply
- Chelsea says
I always make sure I refrigerate my cookie dough for at least 3 hours. That typically makes them thicker!
Reply
- Michelle305 says
J don't bake much so can anyone let me know why this has to be refrigeratorated 3 hours- overnight? What does it do to the dough?
Reply
- Chelsea says
Great question, Michelle. By chilling the dough it allows the butter to harden and makes the dough thicker. If you do not chill your dough, you will have very thin and flat cookies.
Reply
- Chazlyn says
These look great! Why the cornstarch?
Reply
- Chelsea says
I always use cornstarch in my cookie recipes because it makes them even softer and chewy!
Reply
- Karen says
I never knew that about the cornstarch. I love soft chewy cookies should I lessen the bake time to make sure they don't become hard when cooled ?
Reply
- Adrienne says
The cookies turned out just like the pictures! They have a great flavor, but they are too sweet for me. I will definitely try making them
Again with less sugar. Thank you!Reply
- Tara Walker says
I just made these and they are so very good!! I had a little more butterscotch chips! Thank you!
Reply
- Ariane says
oh wow!...those cookies are really tasty!
I skipped the cooling step and it was all good. Thanks for the great recipe !Reply
- Chellia says
I love your recipe a friend wanted butterscotch cookies and I told I would bake her some. I didn't have recipe so I google butterscotch cookies and saw different recipes but the way you picture your cookies made me want try this recipe. I will let know how it turns out.
Chellia O,Reply
- Jane says
Oh, MY!!!!!!!!
This Recipe looks WONDERFUL!!!!!!! Thank You for SHARING.......
I will DEFINITELY be making your Butterscotch Cookies for Christmas this year!!!!!
And, YES, the SECRETS are to have your Butter and Eggs at Room Temperature; and then you can CHILL the dough in a plastic container until you're ready to Bake the Cookies..... Be Blessed!!!!!!Reply
- Jan Painter says
These cookies are the best I’ve ever eaten! The first time I made them I used one cup of butterscotch chips and the next I used 3/4 of a cup of chips. I personally prefer them with the lesser amount. I use Guittard brand chips as one of my grandsons is allergic to nuts and their brand is the only one I can find without nuts. I must order them online as I cannot find them in stores ????. I do love these butterscotch chips! I follow the suggested time to chill the dough and it does make a difference. My grandsons ask for these cookies specifically. Picking them up after school today....they will be in heaven!
JanReply
