Ingredients
Scale
- 1 cup (227g) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp pure vanilla extract
- 1/2 cup butterscotch chips
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in egg and vanilla until fully combined.
- In a separate bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- Gradually blend dry ingredients into butter mixture.
- Fold in butterscotch chips.
- Scoop dough into 1 1/2-inch balls and place 2 inches apart on baking sheets.
- Bake for 10–12 minutes until edges are golden and centers are set.
- Cool on baking sheet for 5 minutes before transferring to wire racks.
- Once cooled, drizzle with warm butterscotch glaze (or use warmed butterscotch chips + heavy cream).
Notes
- For extra chewiness, refrigerate dough for 30 minutes before baking.
- Glaze can be thickened with powdered sugar for a sturdier drizzle.
- Store in airtight container up to 5 days—or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 142 Kcal
- Sugar: 10g
- Sodium: 92mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.6g
- Protein: 2g
- Cholesterol: 26mg
