Ingredients for White Chocolate Chip Butterscotch Cookies
- Self Rising Flour
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup packed light brown sugar
- ½ cup molasses
- 1 large egg
- Vanilla Extract
- White Chocolate Chips
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How to Make White Chocolate Chip Butterscotch Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened unsalted butter and ¾ cup packed light brown sugar until light and fluffy.
- Beat in ½ cup molasses, 1 large egg, and 1 teaspoon vanilla extract until well combined.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Stir in 1 cup white chocolate chips and 1 cup butterscotch chips (or butterscotch swirls).
- Drop by rounded tablespoons onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
59 g
Sugar
505g
Fat
203g
Carbs
60g
