Usually when I'm itching for a dose of butterscotch, I'll whip up my favorite chocolate chip recipe and substitute butterscotch chips for the chocolate. But last night I was in the mood to try something different. Accidental Hedonist's recent Butterscotch Sundae Cookie post came to mind, but I couldn't remember which blog I saw it on. Google blog searching finally led me to it, as well as Double Butterscotch Cookies (The Taste of Home Cookbook) over at Baking Blonde. Which to do first?
I tackled the double butterscotch, which you can see above. Whether baked light or dark, these cookies are delicious. I made a few substitutions -- all butter rather than half butter/half shortening, I left out the nuts, and I used butterscotch chips rather than toffee bits. They're firm, but soft and chewy with great sugary flavor that's rich, but won't give you that stomach-churning rotted gut if you have two or three.
I didn't roll and slice the dough since I prefer the puffier texture, like the recipe suggests, but I might next time. I'm scheming up a way to have creamy waves of butterscotch in the cookies, rather than chips, to perfectly match the creamy cookie. If you've got a butterscotch cookie to rival this, please share it below! Some people want the perfect chocolate chip cookie, but some of us prefer that irresistible butterscotch.
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