Double Butterscotch Cookies

I love fall, the cooler weather makes it the perfect time for baking. Usually, when baking for myself, I lean toward recipes that involve peanut butter or chocolate or a combination of both! Today I turned to a new cookbook I received for my birthday, The Taste of Home Cookbook. I would highly recommend you add this cookbook to your collection. It offers everything from appetizers to desserts and many of the recipes are simple and use ingredients often already found in your kitchen.

After paging through all of the cake, brownie cookies and bar recipes I decided I was in the mood for some cookies. What drew me to this recipe was that these cookies are meant to be slice and bakes. You prep the dough, form into logs, wrap in Seran Wrap and chill until ready to bake. When the craving hits, you just cut off slices of dough and bake as many as you like. How perfect is that for times when you crave only a few cookies or when you have friends stop by unexpectedly and you want to serve up some yummy treats in a snap?

I was very impressed by this recipe and the dough was sooooo yummy.  I prepped the dough as directed but then instead of forming all of the dough into logs as the recipe states, I baked some right away as drop cookies. Let me tell you, as much as I love chocolate and peanut butter, these cookies were great! They have a depth of flavor lacking in most cookies and were so tender (bordering on cakey but not overly so). After cooling they remained tender and the brown sugar/butterscotch flavor became more pronounced and was enhanced with the pieces of pecans and toffee bits.

I formed the remaining dough into logs as directed and chilled. After 5 hours I sliced and baked cookies from the chilled logs of dough. These cookies were great as well. They were not puffy like the first batch and had a nice crisp exterior that you can see in the pictures.

I imagine you could bake thicker slices for a thicker cookie but I followed the directions and sliced mine 1/2 inch thick. Next time I may slice them thicker and see if that changes their texture. If I had to choose between baking the dough right away as drop cookies and forming into logs to slice and bake later I would choose the former. I enjoyed the texture more. Either way, however, these cookies are great. Next time I may form the dough into balls and then chill and freeze until ready to bake to keep the convenience of baking a few at a time and still achieve the texture I enjoyed more!
*I have included pictures of both the drop and the slice and bake cookies.

I highly suggest you make these soon. Bake a few right away and form the rest into logs for later. You  be the judge of which way you prefer to enjoy this winning recipe! I loved them and will be making them time and time again. I may even add mini chocolate chips next time to jazz them up, but honestly, they really don’t need anything more in my opinion!

I rate these cookies (drop method) a 9
I rate these cookies (slice and bake) an 8

Double Butterscotch Cookies
Taste of Home Cookbook (recipe is halved)

1/4 cup butter, softened
1/4 cup shortening (I used trans-fat free butter flavored Crisco)
2 cups brown sugar
2 eggs
1/2 TBS vanilla
3 cups flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons cream of tartar
1/2 teaspoon salt
1/2 cup English Toffee bits (like Heath bar bits)
1/2 cup finely chopped pecans (I toasted mine first)

Preheat oven to 350 (if going to bake immediately)
In a large bowl cream the butter, shortening and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the vanilla.
In a medium bowl combine the flour, baking soda, cream of tartar and salt. Stir to combine. Gradually add the flour mixture to the creamed mixture and mix until combined. Gently fold in the toffee bits and nuts.
*If baking immediately, drop dough by spoonfuls onto parchment lined baking sheet. Bake for 8-9 minutes until edges are set and light brown. Cool on baking sheet for 5 minutes before transferring to wire rack to cool completely.

Shape dough into 2 12 inch rolls Wrap each in Seran wrap. Chill for 4 hours or unitl firm.
When ready to bake:
Preheat oven to 350. Unwrap and cut into 1/2 inch slices. Place 2 inches apart on parchment lined baking sheet. Bake for 8-10 minutes or until lighlty browned. Cool for 1-2 minutes on sheet before transferring to wire rack to cool completely.

*UPDATE: Ok, seriously, this dough tastes FANTASTIC out of the fridge, I am slicing off pieces just to eat! The flavor is amazing after chilling 1 day and the nuts and toffee bits only enhance the deep butterscotch flavor! It tastes a lot like an uncooked blondie!


36 thoughts on “Double Butterscotch Cookies

  1. Maryanna,
    Hey, thanks for stopping by!
    To answer your question:
    The drop ones kind of do but not the slice and bake. I think it is the texture. They are still very very good though! I have eaten way to many and even sliced some dough just to enjoy without baking! haha.

    I think the pecans and toffee really bring out the flavor of these so don’t skimp on the pecans and I would toast them first if I were you! MMM good.

  2. I love butterscotch, I’m going to have to try these. My girlfriend has threatened me with “cleaning” my cookbook cabinet if I buy any more though. 🙂

  3. Ohh I love cookie dough! If I kept it in the fridge it probably would never make it to actually becoming cookies. The best is sticking it in the microwave for a couple seconds, then mixing in with ice cream – yummy!

  4. I am baking these right now. I did the drop method and tasted one after it cooled a bit. They are very tasty! I did add another 1/4 cup of toffee bits. Thanks for sharing the recipe.

  5. Jenny,
    So glad you are making them! Honestly I finished off the last of the dough after lunch, it was so yummy. The cookies did not last long either!!

  6. I baked these cookies yesterday and I have to say they are even better the next day. The flavors must need a little time to develop. My 17 year old daughter LOVED the dough. Said it tastes like cookie dough you find in Ben & Jerry’s or our local Graeter’s ice cream.

  7. Jenny,
    I am totally with your daughter, the dough was AMAZING after setting overnight!!
    The cookies totally rocked and have quickly become one of my all time favorites. They stay chewy for a few days (if they last that long).
    I am making more dough tomorrow. I am planning on baking it all that night or I will likely eat the remainder! haha.
    Thanks for the feedback!

  8. These cookies look great, and I’m in the middle of making them,but I just realized the recipe says baking soda, and in following the directions for mixing them it says baking powder. So I’m in a bit of a dilemma. which do I use? I’m making a batch and a half and don’t want to wreck them. My instincts tell me to go with the baking soda, but I’m not sure. Help!!

  9. Twila,
    Sorry, it should baking soda in the directions. I have changed that! Good catch!

    That is what I get for eating cookie dough while typing up the recipe!! haha

  10. I am so sheltered, I’ve never had a butterscotch cookie! They sound so good! And cookie dough in the fridge will probably never make it to the oven in this house.

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  12. I didn’t have any toffee bits on hand, so I added in cinnamon chips and white chocolate chips with the pecans. Delicious! I really liked the richness of using just brown sugar. Great recipe and a nice break from my favorite chocolate chip cookies!

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  15. Hi,
    I want to make these tomorrow but I don’t see where it says butterscotch in the recipe. I only see toffee and pecans… am I totally crazy? How much butterscotch chips am I supposed to use?

    • The butterscotch flavor comes from the butter and brown sugar, no actual butterscotch in the cookies. the toffee and nuts just enhance the flavor.

  16. I just saw a version of this that also added 1 cup chopped butterscotch candy! Yum. Thanks for the recipe. My mom will love these.

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