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So much better than i expected. I could eat a million of them.
I think they taste absolutely AMAZING but the cookies turned really really hard after they cooled. Is there any way I can fix that? Other than that they are really good and a definite make again for me.
Hi, Kathryn! This type of cookie is supposed to be crunchy and crispy. It’s designed for dunking in milk or coffee. However, if you want to try to soften them, you can keep a slice of bread in the jar where you store them, but it would need to be switched out for a fresh slice every 4 days or so.
These are now my new favorite cookie!!! They are the perfect texture and the sea salt really added to the overall flavor. Thank you!
Can i refrigerate the dough and make in batches? i don’t want 4 dozen of these in my house at one time!
Hi Amy, I would form the dough you are not using into a log, wrap tightly with plastic wrap, then freeze it.
I am a professional baker always looking for new cookies to add to my repertoire, and these make the cut. Directions were perfect as well as quantities. Because I didn’t have any dark brown sugar, I did have to substitute light brown sugar and molasses. These are like butterscotch brownies in a cookie. Absolutely delicious.
These are incredible! I don’t make them often because I can’t stay away from them!
Do I need to wait until the butter has cooled but still melted before adding the rest of ingredients? Or does the recipe require the butter to still be quite warm before adding the sugar and salt? Thanks!
Hi, Jane! Emma here, managing editor for Simply Recipes. I think that either hot or room temperature (but still liquidy) butter is fine! I’ve made cookies both ways and they’ve turned out fine. Hope this helps!
Can you add butterscoth chocolate chips?
I don’t see why not. Go for it!
I made these as a thank you to a co-worker. He wanted butterscotch chip cookies. I love to bake and came across this and figured what the ?! Took some patience, but fun to make. That co worker hasn’t told me what he thinks yet, but I gave a few to my boyfriend, “That was a damn good cookie! I only had one. Off the hook!” Will definitely be one of the things I bring for Thanksgiving Or Christmas. @Garrett…what do you think about baking it bar style with the dredge on top like a crisp?
I only have a hand mixer, but, obsessed by my hankering for butterscotch, I plowed recklessly ahead. Happy to report that my little mixer did just fine with the very thick dough, and I now have a rapidly shrinking batch of these crazy-delicious cookies!
Just want to say I am a huge fan of this site. Easy to follow recipes, clear instructions and man,this recipe was great. My dough was also on the crumbly but it didn’t affect the taste nor texture. Will definately be making these again.
Should I pack the brown sugar when measuring for the dough? I am looking forward to trying these out for a cookie exchange.
Hi Kristen, yes, brown sugar should be packed when measuring.
Fabulous! I got 55 perfect cookies from carefully measured tablespoons and one small blob which might have been a whole cookie, if I hadn’t snuck bits of dough. I waited so many years after bookmarking this recipe, because of all the sugar and butter, but it is so worth the calorie splurge!
Forgot to add that I baked one batch for 14+ minutes – because when I checked at 11 minutes, the dough visible through cracks looked wet, and the nicely domed cookies seemed to deflate a bit. So I let them go another 3 mins. Not a good idea. They were crisp and dry all the way through. The subsequent batches at 12 minutes were a much better combination of crisp exterior and chewy interior. Next time I will pull them out at 10-11 minutes. I used dull white metal baking sheets.
Hi, may I know 12tablespoons of butter in ounces please?
12 Tbsp equals 3/4 cup equals 6 ounces.
I made this recently for a cookie contest at work. It was a blind cookie testing so people wouldn’t just vote for their friends. When all was said and done and people found out that the butterscotch cookies were mine, numerous people said they thought they were the best but didn’t vote for them because they were sure they came from a bakery and then demanded to know where I bought them. When I recited the recipe from memory, jaws dropped. Everyone said the cookies looked too perfect and tasted too good to be homemade.
Seriously, one of my favorite cookies I have ever made. A new staple in my rotation. So delicious.
First of all, I want to say this is a fantastic recipe and I’ve made it twice before with great results. However, I made a batch last night and the dough was very dry and crumbly (the cookies turned out a bit dry as well after baking for ~10 minutes.) I used the correct amount of all the ingredients, but the last two times I used a hand mixer while this time I used a wooden spoon. Could that have something to do with it?
I would imagine so. The butter wasn’t well incoporated so it broke apart the gluten bonds. ~Garrett
I just made these last night & they were brilliant! These are the perfect cookies for dipping in tea or milk, but especially tea!! Thanks so much for sharing, I will be making these again. I loved the little dusting of sea salt by the way, it offset the sweetness of the sugar dredging mix perfectly!
I made these over the weekend and they were gone in RECORD time. They were amazing! Thank you!
All I have is a hand mixer…will that be okay? I really want to make these cookies.
A hand mixer will likely not be strong enough to mix the cookie dough. If you don’t have a stand mixer, I suggest mixing by hand, using a wooden spoon. (Metal spoons may bend.) ~Elise