A one-bowl recipe with a fantastic combination of flavors. They're soft with crisp edges, a chewy center and a caramel tone from the butterscotch chips. And they're out of the oven in less than 30 minutes. Bake them directly without chilling the dough, or refrigerate/freeze them for later use.
There's always a reason to bake a batch of chocolate chip cookies. Add butterscotch to the cookie dough, and they turn into a flavor wonder. Mixing both chips gives these simple cookies a caramel flavor that is unique and fantastic.
This is an easy, one-bowl cookie recipe with two types of chips that can be out of the oven in half an hour.
Butterscotch chips (or morsels) have a caramel flavor and can be used in any recipe that calls for chips, like oatmeal scotchies (so good) and classic butterscotch chip cookies. The thing to look out for is the sweetness in this recipe, as these chips are more similar to milk or white chips, which are sweeter than regular ones.
One of the best parts of baking cookies from scratch is that you can have them warm, not long after taking them out of the oven. And control what ingredients go in these homemade cookies. But the warm, gooey cookie situation trumps everything else in my opinion.
Testing Notes
You can bake the cookies right after mixing the dough or chill it first, for several hours or a day or two. The difference is in consistency and sometimes flavor. The chilled dough expands less and can have a more rounded flavor as the ingredients have time to meld together. In my experience, the difference is not that big, and I usually bake half and then chill the rest.
The cookie dough can be scooped and frozen so you can make it ahead. Bake a fresh batch of cookies when the craving hits. Scoop the cookie portions and place them on a baking sheet; no need to leave much space between them. Freeze until rock solid and then transfer to a bag to remove the cookie sheet and use less space in the freezer.
Storing tip: If you want them to remain soft, add a few pieces of bread to the airtight container or jar.
Ingredients
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
This is a traditional one-bowl cookie recipe. It can be made by hand, with an electric mixer, or in a stand mixer.
- By hand: use a spatula or wooden spoon. I make it this way usually. If the butter is soft, it's very easy to mix everything by hand.
- Electric or stand mixer: It's convenient and easy. Mix on medium until you add the dry ingredients. Don't overbeat after adding the flour; incorporate it at low speed.
Cookie dough
The final mixture is sticky but smooth and has no dry spots. Make sure it's well integrated.
Chips
Add them at the end and fold them in with a spatula. Make sure they're well distributed so all cookies have a good amount of chips.
At this point, you can also add chopped walnuts or pecans for more texture, about ⅓ cup.
Vintage Kitchen Tip
Once you add the flour, mix until it's well incorporated, but don't overbeat. If using an electric mixer, do so at the lowest speed. I like to end mixing with a rubber spatula to ensure the ingredients are fully integrated with no dry spots.
Scooping
Leave space between the cookie dough scoops so the cookies can expand during baking.
- Cookie sheet: you can butter or line the baking sheets with parchment paper.
- Baking time: if you want softer cookies, remove them from the oven while the center is still soft, maybe even slightly underbaked or feels a tad too tender to the touch. For me, it's 10 minutes, but it can take a minute more or less depending on your oven, the temperature of the dough, and the size of your cookies.
Cooling down
For chewier cookies, lightly smack the pan on the counter; they will slightly deflate. Let them cool on a wire rack in the baking pan for about 10 minutes before removing them.
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Chewy Chocolate Chip Butterscotch Cookies (one bowl recipe)
Ingredients
- ½ cup unsalted butter, at room temperature
- ½ cup granulated white sugar
- ½ cup brown sugar, light or dark
- 1 egg, at room temperature
- 2 teaspoons vanilla extract
- 1 ⅔ cups all-purpose flour
- ½ teaspoon baking soda
- pinch baking powder
- ¼ teaspoon salt
- ½ cup semisweet chocolate chips
- ⅔ cup butterscotch chips
- 1 teaspoon rum or hazelnut liqueur, optional
Instructions
- Preheat oven to 350ºF (180ºC).
- Butter baking sheets or line them with parchment paper.
- Beat softened ½ cup unsalted butter with ½ cup granulated white sugar and ½ cup brown sugar in a large bowl until creamy. You can use the stand mixer with the paddle attachment or a hand-held electric beater.
- Add 1 egg, 2 teaspoons vanilla extract and 1 teaspoon rum or hazelnut liqueur (if using) and mix well.
- Add the sifted dry ingredients (1 ⅔ cups all-purpose flour, pinch baking powder, ½ teaspoon baking soda and ¼ teaspoon salt) and mix at low speed until a few dry spots remain. Don't overbeat at this point, and scrape the sides of the bowl and bottom with a rubber spatula to integrate well.
- Add the ½ cup semisweet chocolate chips and ⅔ cup butterscotch chips. Mix with a spatula until no dry spots remain.
- Scoop cookie dough balls and place them on the prepared sheets, spacing them two inches apart. Or drop by tablespoons if you don't have a cookie scoop. You can add extra chips on top of each cookie before baking.
- Bake for 10 to 12 minutes, until edges are firm and cookies are slightly golden brown but still soft in the center.
- Let cool completely on cooling racks or a wire rack.
- Keep in tins or cookie jars.
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