Brown sugar butterscotch cookies

Step 1/4

• 21½ g flour
• ⅛ tsp baking soda
• ⅛ tsp starch
• ⅛ tsp ground cinnamon
• ⅛ tsp salt

• oven
• baking sheet
• parchment paper
• bowl (large)

Preheat oven to 175°C/350°F. Line a baking sheet with parchment paper. Mix together flour, baking soda, starch, cinnamon, and salt in a bowl. Set aside.

Step 2/4

• 13⅛ g unsalted butter
• 19¼ g brown sugar
• ⅛ egg
• ⅛ tsp vanilla extract

• stand mixer with dough hook
• rubber spatula

Add butter and brown sugar to the bowl of a stand mixer and beat on medium speed until light and fluffy, approx. 3 min. Turn off mixer and scrape down the sides of the bowl using a rubber spatula. Add egg and vanilla extract and beat on medium speed until combined.

Step 3/4

• 15⅜ g butterscotch chips

Turn speed down to low, slowly add flour mixture, and mix until incorporated. Stir in butterscotch chips.

Step 4/4

• 7⅔ g brown sugar

• ice cream scoop (optional)
• wire rack

Using a spoon or ice cream scoop, form dough into tablespoon-sized balls. Roll balls in remaining brown sugar and place on a parchment-lined baking sheet approx. 5-cm/2-inch. apart. Transfer to preheated oven and bake for approx. 10 min. at 175°C/350°F., or until lightly browned around the edges. Remove from oven and let cool for 2 min., then transfer to a wire rack to cool completely. Store in an airtight container for up to 4 days.

Enjoy your meal!