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This Cinnamon Butterscotch Cookies is soft baked, sweet and comforting. Plus its so simple and easy to make, all cookies should be this good!
Have I got a winner for you today!! Cinnamon Butterscotch Cookies!
Just like my intro said, these are soft and chewy cookies made with all the common culprits found in any cookie recipe (butter, sugar, brown sugar, eggs, vanilla, flour, leavenings, salt) but also include butterscotch chips and ground cinnamon. Butterscotch and cinnamon may seem like an unlikely pair, but let me tell you these are some of the most amazing, chocolate-free cookies you could ever make…and did I mention I make the cookie dough in a pot on the stove?
Intrigued yet? You should be!
But not because you’ve checked out and think I’m crazy and/or because these seem weird to make.
Instead of using melted butter from the microwave and pouring it into a stand mixer, I just cut out that process completely, melting my butter in a medium, nonstick pot on the stove and then stirring the rest of my ingredients in, keeping my mixer tucked away and clean the entire time. Why dirty more dishes when you can keep things simple?
Because we are only using one pot and one spatula to create these, it comes down to the method that really makes these stand out. Just like my Actually Perfect Chocolate Chip Cookies, this recipe calls for warm melted butter, one egg + one egg yolk, light colored baking sheets and a low oven temperature. That was the base of this recipe, actually. And because I prefer non-chocolate things 5/7 days of the week, I added in cinnamon and butterscotch chips for good measure. Of course you could use one or the other, thus creating some Butterscotch Chip Cookies or some Chewy Cinnamon Cookies…honestly whatever you prefer is what you should do! I really really loved this duo together and think you will too!
Don’t forget to let the batter sit before scooping and baking! That flour needs time to absorb into the dough. After that, bake in a cool 325 degrees for 9-11 minutes, let them sit on the hot pans outside the oven and then transfer to the cooling racks.
Is there anything better than a warm, fresh cookie out of the oven? I submit there is not!
Anyways, below are a few photos of the process that I snapped with printable recipe at the bottom as usual.
Have a great weekend, friends!
Cinnamon Butterscotch Cookies
- Melt butter in medium-sized pot. Remove from heat. Stir in brown sugar and granulated sugar until well combined.
- Add in egg, egg yolk and vanilla. Mix until lighter in color.
- Add in the flour, baking soda, salt and cinnamon. Stir well to ensure a smooth, well stirred batter.
- Preheat oven to 325.
- Stir the chips into the batter and let it sit 10-20 minutes to let the flour soak into the rest of the batter. (The batter should be warm and obviously sticky. As it sits and cools, the batter will thicken to a more obvious dough. This is when you would scoop the dough into cookies.)
- Line two baking sheets with parchment paper and scoop cookie dough onto prepared pans, using a 1 1/2 tablespoon cookie scoop.
- Bake 8-9 minutes, rotating sheets half way through baking. When you pull your cookies out of the oven, they will looked cooked around the edges and undercooked in the center.
- Leave the cookies on the hot baking pans for 5-7 minutes or until you can remove them without falling apart. Place onto cooling racks and cool to room temperature before storing in air tight containers.