Directions
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Start by gathering all your ingredients, ensuring they are at room temperature to make mixing simpler. In a medium mixing bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined. This dry mixture forms the foundation of your cookie and will give it that tender, crumbly texture we adore.
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In a large bowl, take the softened butter and powdered sugar. Using a hand mixer or a stand mixer, cream them together on medium speed until the mixture is light, smooth, and fluffy—a process that usually takes about 3-4 minutes. This step is crucial for achieving that tremendous melt-in-your-mouth quality.
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Once creamy, add the vanilla extract to the butter-sugar mixture and mix until fully incorporated. The vanilla will add a warm and inviting aroma that enhances the buttery goodness of the cookies.
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Gradually add the flour mixture to the butter mixture. Mix on low speed until a soft dough forms. Be careful not to overmix; you want it tender yet cohesive.
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Stir in the finely chopped butterscotch chips and toffee bits gently until they are evenly distributed throughout the dough. The mixing at this point should be done by hand using a spatula to avoid breaking the chips.
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Now, place the dough onto a sheet of plastic wrap. Shape the dough into a log approximately 2 1/2 to 3 inches in diameter. Wrap the log tightly in plastic wrap. The next step is to refrigerate the dough for 1 to 2 hours, or until it is firm enough to slice.
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Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This will prevent the cookies from sticking and make cleanup easier.
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Remove the chilled dough from the refrigerator and unwrap it carefully. Using a sharp knife, slice the dough into 1/4-inch thick rounds. Arrange the slices on the prepared baking sheet, making sure to space them about 2 inches apart; this allows the cookies to expand slightly without touching.
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Bake the cookies for 10 to 12 minutes, or until the edges are lightly golden. The aroma of butterscotch wafting from your oven will be nothing short of tremendous!
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When done, remove the baking sheet from the oven and allow the cookies to cool on the pan for 2 minutes. This will help them set before transferring.
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Carefully transfer the cookies to a wire rack to let them cool completely before serving. This cooling step is vital to achieve a perfect texture.
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