The Cookies I Crave on Stormy Afternoons

Alright, pull up a chair and let me tell you: these Best Ever Butterscotch Chocolate Chip Cookies have ruined me for regular cookies. I first baked these on a grey Saturday when I should've been cleaning the living room (sorry mum, that never happened); instead, I decided cookies were a much better use of time. No regrets. They're now a regular treat for whenever my day needs a little something extra—or when someone happens to mention they're 'just a little bit peckish.'

And let’s be honest: who doesn’t love the smell of cookies filling up the house? Sometimes I genuinely consider making these just so things feel homier, even when the place is a mess. Plus, more than once, the dough has distracted me mid-bake (I know some folks say not to eat it raw, but tradition is tradition!).

Why You'll Love Making These (Even with the Dishes)

I make this recipe when my brain needs to wander and my tastebuds want adventure—there's something so satisfying about those deep caramel butterscotch notes paired with melty chocolate. My family goes absolutely bonkers for these, especially if they find me sneaking extra chocolate chips in, oops.

Honestly, I used to get so frustrated with cookies that spread too much (ugh, pancake cookies, right?). But with these, every batch comes out thick and chewy. If yours don't, well, maybe sneak in a tiny prayer to the baking gods or just chill the dough. Either works, probably.

My Messy But Beloved Ingredients List

1 cup (225g) unsalted butter, softened (salted works in a pinch—just tweak the added salt)
1 cup brown sugar, tightly packed (I've used light or dark, both taste great)
½ cup granulated sugar (sometimes I go scant if I'm feeling virtuous, which is rare)
2 large eggs (once made it with 1 jumbo—it's fine?)
2 teaspoons vanilla extract (my gran always swore by the real stuff, but the cheap stuff hasn't ruined them yet)
2 ¾ cups (340g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt (or a big pinch if you're feeling whimsical)
1 cup butterscotch chips (though I admit to just using a massive handful sometimes)
1 cup semi-sweet chocolate chips—swap milk or dark chocolate in if that's your jam. I once used a chopped up chocolate bar and it was delicious, but messier.
Optional: a handful of toasted pecans or walnuts (my cousin picks these out, but I think they're fab)

What I Actually Do: The Directions

First up, preheat that oven to 350 degrees F (or about 180 C). Line a baking sheet with parchment. Or don't, just grease it well—it'll probably be fine.
Cream together softened butter and both sugars using a mixer or just good old-fashioned elbow grease. If I'm feeling patient, I let this go 2-3 minutes so it's light and fluffy. But sometimes, I get impatient. Those days, it's more like 1 minute.
Add eggs one at a time, beating after each. Stir in the vanilla. (Here's where I usually lose focus and start eating dough. Don’t judge!)
Whisk together flour, baking soda, and salt in a separate bowl. Gradually mix into the wet stuff. Don’t sweat it if there are some little flour streaks; just make sure not to overbeat or things get weirdly tough.
Fold in butterscotch and chocolate chips—and nuts if you're on Team Crunch. If the dough's ridiculously sticky, pop it in the fridge for 10-20 minutes while you listen to a podcast or, I dunno, chase the dog.
Scoop out balls (about the size of a walnut, which, ironically, is about right if you added nuts). Space them out on your tray, because these cookies do like a bit of personal space.
Bake 10-12 minutes, until the edges are golden but the centers are still a little soft. Rotate the tray halfway if you remember, but sometimes I forget and nothing tragic happens.
Cool on the sheet for 3 minutes. They're pretty fragile when hot; then transfer (spatula brigade time!) to a rack to finish cooling. Or just eat one warm and deal with sticky fingers.

Notes from the Trench (aka My Kitchen)

If you find the dough too sticky to scoop, fridge time is your friend. Actually, I've found this makes the cookies even thicker. Win-win!
I forget to let butter soften ahead of time at least half the time. Microwaving in short bursts (5-10 seconds) gets it done—don't tell the pastry chefs.
The flavor seems even richer the next day, if you manage not to eat them all. Maybe hide a few, just in case.

What If I Tweak Things? (Variations and the Odd Failure)

Swapped in white chocolate chips for half the butterscotch—surprisingly tasty, though a bit sweet for my taste.
Tried using coconut oil instead of butter. Um, yeah, not my favorite. Weirdly chewy in a way cookies shouldn't be. Maybe steer clear?
Sprinkled sea salt on top of the dough before baking once. Oh wow, where has that been all my life?

The Only "Necessary" Tools (But Improv Is Fine)

If you've got a mixer, use it, but a wooden spoon and some gumption work in a pinch (my wrist's complained a little, but worth it).

Cookie scoop is handy if you're a neat freak. Me? I usually eyeball it with a couple of spoons, and nobody has staged an intervention yet.

Best Ever Butterscotch Chocolate Chip Cookies

How I Keep Them Fresh—Or Not

Pop them in an airtight tin (if by miracle you have leftovers). They'll keep for up to 5 days, but honestly, in my house, they rarely see sunrise the next day. If you need more longevity, freeze in a zip bag—just let them thaw at room temp before devouring.

How We Serve 'Em (And the Great Ice Cream Debate)

I love these with a cold glass of milk, since that feels like something out of an old sitcom. My brother puts peanut butter on his, which is... bold. Or sandwich vanilla ice cream between two for a killer dessert. Tried it once, was sticky chaos, but so worth it.

What I've Learned (aka My "Pro Tips"—Use This Term Loosely)

I once tried skipping the chilling step when my kitchen was super warm. Cookies merged into each other like a rugby scrum. Not ideal.
Be patient creaming the butter and sugar; I rushed once and ended up with flatter cookies. And who likes a limp cookie?
Dough needs a bit of space—but if they do stick together, just break them apart and pretend you meant to make cookie bars.

FAQ—Because People Actually Ask Me Stuff

Help, my cookies are coming out super flat! Why?: Oh, been there! It's probably too-warm butter or rushing the chill. Letting the dough sit in the fridge for a bit usually fixes it, and don't forget to use the right amount of flour (it’s okay to fluff it up a bit when you measure).
Can I freeze the dough?: Absolutely! I scoop blobs onto a tray, freeze till solid, then bag them up for sudden cookie emergencies. Just bake from frozen, maybe a minute or two longer.
Do I have to use both chips?: Nah, you do you. I've made them with only chocolate, only butterscotch, and even with no chips (in a pinch). Still tasty, but a little less magical somehow.
Can I make these gluten-free?: I haven't tried it, but some friends swear by Bob's Red Mill 1-to-1 gluten-free flour. Might be worth a try! If you do, let me know how it turns out?
Why do my cookies taste a bit salty?: Hmm, did you use salted butter and add extra salt? It's a common slip-up (I've done it myself, whoops). Nothing a little extra chocolate can't fix, honestly.

Unrelated (But Kinda Relevant) Musing

You know, every time I bake these, I somehow end up daydreaming about quitting my job and opening a tiny cookie shop down by the seaside. But I probably would just end up eating all my profits and spending the rest of the day scrubbing butterscotch from the counters. Gone up to my elbows before. Anyway—that’s the magic of a good cookie; it lets you wander, just a bit.

If you want extra inspiration (or just fancy scrolling delicious food pics while your dough chills), check out Sally's Baking Addiction or, for proper butterscotch science, Serious Eats never fails me.

Happy baking, mate! And if they don’t look like the photos, well, just call them rustic and toss them on a plate anyway. They’ll vanish either way.

Best Ever Butterscotch Chocolate Chip Cookies