So, I have to admit that I completely forgot about butterscotch. Not just butterscotch cookies, but butterscotch all together. I have loved butterscotch since I was a kid. When I was little, my parents would take my brothers and I to See’s Candies, and we would all get a butterscotch lollipop. Butterscotch brings back fond memories for me, of when we lived in the Bay Area, and would go get our lollipops and walk around somewhere cool in San Francisco. Sometimes we went to the Ferry building, or walked along the beach. Anyways, rediscovering butterscotch has been making me reminisce about some of the happiest times in my life, and I decided I wanted to make some butterscotch chocolate chip cookies. Obviously I have to make them gluten-free, so I assumed I would have to play around with my recipe a few times, but I got it right on the first try. I have made three batches of these in the last week, to make sure that my recipe is perfect, and I have to admit, I have eaten 3-5 cookies out of each batch because they are so good. I think that the chocolate chips complimented the butterscotch chips perfectly and really brought everything together. These cookies are perfectly sweet, soft, and chewy. They are absolutely addicting, so eat these at your own risk. I am definitely going to have to take a break from cookies, because I've eaten so many of these.
I gathered all of my ingredients, and then got to work. First I melted my butter, I think melting butter instead of softening it helps to make the cookies more chewy. I put my butter into a large bowl, and added my brown sugar, white sugar, egg, vanilla extract, baking soda, and salt. I mixed everything together until it was nice and smooth. I added my flour to the mix and mixed it all together until it was well combined and smooth. Then I added my butterscotch chips and chocolate chips, and folded them into the mix.
I covered my baking sheet in parchment paper so the cookies wouldn’t stick, then rolled my dough into medium sized balls, so I would get larger cookies, and flattened the balls of dough so they would spread nicely.
I baked them at 350 F for about 15 minutes, until they were perfectly golden brown. Once they were completely cool, I stored them in an airtight glass container.
Tips
Line your baking sheet with parchment paper. This helps to ensure that the cookies don’t stick to the baking sheet, and it makes it easier to clean up.
Mix wet ingredients and sugar together first. It is so important that you mix together your wet ingredients and sugar together before adding in the flour. Sugar tends to clump together, especially brown sugar, when wet. So it helps to mix it together with the wet ingredients until it is completely smooth before adding in the flour.
Gluten-free cookies don’t really spread out much when they are baking, so I like to flatten them a little bit after I roll the cookie dough into balls.
Always check the bottom of your cookies before baking them longer. Sometimes gluten-free cookies will seem like they need to bake longer, but if they are golden brown on the bottom, they should be done, and when they cool the tops of the cookies will become more firm.
Put your cookies in a container as soon as they’ve completely cooled. Gluten-free cookies harden a lot faster than regular cookies when left out. Avoid this by storing them in an airtight container as soon as they are done cooling.
Ingredients
1 stick melted, unsalted butter
½ cup brown sugar
½ white sugar
1 large egg
½ tsp salt
1 tsp baking soda
1 ½ cups all-purpose gluten-free flour (with xanthan gum)
1 tsp vanilla extract
½ cup semi-sweet chocolate chips
½ cup butterscotch chips
Instructions
Preheat the oven to 350 F.
Mix the melted butter, egg, brown sugar, white sugar, salt, baking soda, and vanilla extract together in a large bowl until there are no lumps.
Add the flour into the bowl with the wet ingredients, and mix together until smooth.
Add in the butterscotch chips, and chocolate chips, and fold them into the dough mixture until all the chips are covered in the dough.
Roll the cookie dough into medium sized balls, and place them onto a parchment paper covered baking sheet.
Bake for 12-15 minutes, or until the bottom of the cookies are golden brown.
Let them cool completely, then store them in an air-tight container.
Make 12-15 medium sized cookies.