Best 2 Salty Sweet Butterscotch Cookies Recipes

Calling all cookie enthusiasts! Embark on a delectable journey with our exquisite Salty-Sweet Butterscotch Cookies. These delightful treats are a harmonious blend of sweet and savory, tantalizing your taste buds with every bite. With a chewy interior and crispy edges, these cookies achieve the perfect balance of textures. But that's not all – we've also included two additional irresistible recipes to satisfy your sweet cravings: delectable Chocolate Chip Cookies and chewy Oatmeal Raisin Cookies. Get ready to indulge in a trio of homemade cookie perfection!

Here are our top 2 tried and tested recipes!

SALTY-SWEET BUTTERSCOTCH COOKIES

Salty-Sweet Butterscotch Cookies image

Dry-roasted cashews add a salty spin to classic butterscotch-chip cookies. Warning, these can become addictive! I've made them fairly diabetic friendly but the regular ingredients are also given.

Provided by Annacia

Categories Drop Cookies

Time 28m

Yield 48 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup margarine, low sat fat (or butter, softened )
1 cup Splenda sugar substitute (or 1 cup white sugar)
1/2 cup packed Splenda sugar substitute, brown blend (or 1 cup brown sugar )
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup egg white (or 2 eggs)
2 teaspoons vanilla
2 cups white whole wheat flour (or unbleched all-purpose flour)
3/4 cup coarsely chopped salted roasted cashews
2/3 cup butterscotch chips

Steps:

Preheat oven to 375 degrees F.
In a large bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add The sweetening of your choice (Splenda or regular sugars), baking powder, baking soda, and salt.
Beat until combined, scraping side of bowl occasionally.
Add egg whites and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
STORAGE:.
Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

SALTY BUTTERSCOTCH-TOFFEE COOKIES

Salty Butterscotch-Toffee Cookies image

A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Yield Makes 2 1/2 dozen

Number Of Ingredients 12

Ingredients

4 cups all-purpose flour
2 teaspoons coarse salt
2 teaspoons baking soda
3 1/2 sticks unsalted butter, room temperature
2 1/2 cups packed dark-brown sugar
3/4 cup granulated sugar
3 large eggs
1 tablespoon pure vanilla extract
3/4 cup butterscotch chips
2 cups toffee bits
1 1/2 cups coarsely chopped toasted pecans
Maldon sea salt, for sprinkling

Steps:

Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
In a medium bowl, whisk together flour, salt, and baking soda; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.

Tips:

Follow the recipe precisely: Butterscotch cookies are a delicate balance of flavors and textures. Substituting ingredients or changing the measurements can easily throw off the balance and result in a less-than-perfect cookie.
Use top-quality ingredients: The better the quality of your ingredients, the better your cookies will be. This is especially true for the butter and brown sugar, which are the main flavor components of butterscotch cookies.
Don't overmix the dough: Overmixing the dough will result in tough, dry cookies. Mix just until the ingredients are combined, then stop.
Chill the dough before baking: Chilling the dough helps to firm it up and prevent it from spreading too much in the oven. This will result in thicker, chewier cookies.
Bake the cookies until they are just set: Butterscotch cookies should be slightly soft in the center when they come out of the oven. They will continue to firm up as they cool.

Conclusion:

Butterscotch cookies are a classic treat that is perfect for any occasion. With their chewy texture, rich flavor, and salty-sweet balance, they are sure to be a hit with everyone who tries them. So next time you're in the mood for a delicious cookie, give this recipe a try. You won't be disappointed!

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