Addictive Butterscotch Cookies
I learned to make these butterscotch cookies during my internship at the Grange restaurant in Sacramento under the tutelage of pastry chef, Elaine Baker. Buttery, nutty, and rich with a slight caramel flavor, these butterscotch cookies are horribly addictive. This crispy, crunchy cookie is easy to make (you probably have all the ingredients on hand) and guaranteed to make your usual cookie rotation. Best served to friends and family with tall glasses of cold milk or mugs of hot coffee for dipping.
A Sprinkle of Salt Makes Butterscotch Cookies Pop
Before baking these cookies are rolled in brown sugar and then get a little bit of salt sprinkled on top to punctuate the sweetness. It gives them that extra special something.
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Video: How to Make Butterscotch Cookies
1/4 cup packed dark brown sugar
2 tablespoons granulated sugar
Sprinkling salt:
Fleur de sel, Maldon, sea salt, or kosher salt, for sprinkling
Add the flour mixture in three increments being sure to scrape down the sides and bottom once or twice. Mix just until the flour is incorporated. The dough will be very thick. Dredge them in the sugar dredging mixture until well-coated. Place on the baking sheet and sprinkle with a little bit of the sprinkling salt (be reserved with the salt as very little goes a long way).
