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Who doesn’t love butterscotch? Seriously. It tastes amazing. I wish butterscotch could shove chocolate off it’s ridiculously high pedestal. Toffee is pretty freaking delicious too. And for those of you who think that chocolate is just the ultimate… you’re in luck. These wonderful cookies have butterscotch, toffee bits, and lots of chocolate. And they taste out of this freaking world amazing!

I’ve made these countless times and after omitting one thing, substituting another, adding some of this and dropping some of that… I finally have the perfect recipe. I’ve fed them to dozens of people and I’ve had nothing but extremely pleased reviews of them. I thought it was about time to release this recipe on the masses.

Warning: If you plan on making these cookies and sharing them with friends/family/etc… be prepared to have a million questions thrown at you. A few of my favorites… What’s in these? Is that butterscotch? Is there Heath in here? How many are left? Can I take some home? Can I have the recipe? Can you teach my wife/girlfriend how to make these? When are you making them again? Can I move in? Will you marry me? How much will it cost me to get these on a daily basis?

They are seriously THAT. DAMN. GOOD.

But, you have to follow the recipe and really really really pay attention while you bake. I’ve made these in a few different ovens and cook time really varies. Make sure to take them out just a minute or two before they are totally done. Allow them to finish cooking OUTSIDE of the oven, on the baking sheet.

Ready to blow some taste buds away? Good. Let’s do this!

Throw all this stuff in a mixer and let ‘er rip! It should be smooth with no clumps.

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Add the eggs to your mixture one at a time, then add the vanilla goodness. I use pure vanilla, always.

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Mix all this dry stuff together in a bowl and slowly add it to your creamed mixture. Don’t over beat your dough! That’s a total buzz kill.

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Now for the good stuff. Throw all this yumminess in the bowl of dough and mix BY HAND. Some people enjoy these cookies with walnuts, if you’d like to include 1/2 cup of those, now is the time to add them.

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Bust out your super cool cookie scooper! You don’t have one? Well, that sucks. You should get one! Here’s the one I’m using in this picture, it rocks my socks off. (Just use a big spoon you non-scooper having folks!)

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Make sure your oven is at 350 degrees. Throw these bad boys in there and then sit infront of your oven and watch your babies grow. No time for that? Well, set the timer! Check them at 10 minutes and use your best cookie judgement.

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In my experience they usually take anywhere from 11-15 minutes. Take them out just before they’re finished, let them cook another minute or two on the sheet, then transfer them to a cooling rack. Yields 2 dozen big cookies.

Pretty easy, aye? Now try not gain 5 pounds by eating the whole batch. If you do, it’s okay. I’ve been there. It was a deliciously tasty low point in my life.

Print The Best Butterscotch Cookies Ingredients 1/2 cup Softened Butter

1/2 cup Packed Brown Sugar

1/2 cup Sugar

2 eggs

1 1/2 tsp Vanilla Extract

2 cups Cake Flour

1 tsp Ground Cinnamon

1/2 tsp Baking Soda

1/4 tsp Salt

Pinch of Nutmeg

1 cup Semisweet Chocolate Chips

3/4 cup Butterscotch Chips

1/2 Cup Toffee Bits Directions Cream butter and sugars until they are light and fluffy. Add each egg, one at a time. Make sure they are well beaten and add the vanilla. Combine all of the dry ingredients and slowly add to creamed mixture. Mix well, but don't over mix. Add the chips and stir by hand. Drop by rounded tablespoonfuls onto an ungreased cookie sheet, 2 inches apart. Bake at 350 degrees for 11-15 minutes. Cool on wire rack. 3.1 http://ravingsbyrae.com/2013/03/the-best-butterscotch-cookies/

Any questions? Leave them below.

I’m sure I can help you through your cookie making struggles!