Nestle butterscotch chips are not always available in Singapore. I once saw a bag in Cold Storage in Bugis but it was overpriced and the expiry date was in another month so I didn’t get it. Then, Sala sent me an awesome goodie bag and there were butterscotch chips in that! The cookie dough comes together in a jiffy and this is really a no-fail, easy cookie recipe. Also check out: Atta chocolate chip cookies Torcetti cookies Eggless almond cookies Browse all cookie recipes on Edible Garden. Butterscotch Chip Cookies Makes ~16 cookies Ingredients: 1/4 cup regular white sugar (see note below) 1/4 cup brown sugar 1/2 cup butter at room temp 1 tsp vanilla extract 1 egg 1.5 cups flour 1/2 tsp baking soda A generous pinch of salt (if using unsalted butter) 3/4 cup butterscotch chips Instructions:
- Preheat oven to 350F/180C.
- In a bowl, combine sugars with the softened butter until smooth and creamy. Add vanilla and the egg and beat well until well combined.
- In a separate bowl, combine the flour, baking soda and salt well with a fork. Add this to the wet mixture and combine well. Then add the butterscotch chips. The dough will be thick. Make sure you distribute the chips as well as possible.
- Line a baking tray with parchment paper or a baking sheet. Use an ice cream scoop to drop the cookie dough on the baking tray. If you don’t have an ice cream scoop, use 2 spoons, one to scoop up the dough and the other to smoothen it a bit and lower it on to the baking tray.
- Bake for about 15 minutes until the top turns a light golden brown. Note: Even though I reduced the amount of sugar and chips from the original recipe drastically, the cookies we still quite sweet. We couldn’t have more than one at a time and that’s just not done. So you can reduce the amount of sugar if you want it to accompany coffee/tea/milk, etc.
