salted butterscotch chip cookies

I’ve always found repetitive tasks hypnotic. By nature I am not an organized person and my life is a chaotic mess. But give me enough cleaning supplies and motivation to clean my room, and I’ll spend hours doing it. Give me enough dishes and I’ll clean the whole house. Give me enough physics homework and you’ll find me sitting in the same place for eight hours. But none of these things happen as much as I’d like, it’s not how I work.

When I used to spend less time on the internet, I used to bake a lot. I have piles of cookbooks to show for it, but I’ve fallen off that wagon.

But sometimes inspiration occurs and cravings seem to hit you right in the face.

So you put on your apron given to you by one of your brother’s past loves and you pull out the flour, sugar and butter. The music and your phone are turned off as you ironically try to find absolution at the bottom of a bowl of cookie batter. You take a deep breath and then you start to mix.

Measure, weigh, sift. Measure, weigh, sift. Measure, weigh, pour.


Flour has always found a way to make you sneeze at the most inopportune times. It’s not like you were trying to crack eggs and crushed it in your hands instead. But you carry on and next thing you know, there’s something baking in the oven and you’re humming a Beatles tune off key while drinking whiskey laced tea. Fourteen minutes pass and you’re biting into the molten hot, chewy center of a cookie and regretting it instantly. Your mouth is now on fire and you think your tongue may be blistering. Three cookies later and you still haven’t learned your lesson. But your mother is asleep so who is going to triple taste test them to ensure they’re actually as good as you envisioned?

Salted Butterscotch Chip Cookies
yields 24-ish cookies
adapted from Martha Stewart’s Cookies

2 1/4 cups all-purpose flour
1/2 tsp baking soda
1 cup unsalted butter, room temp
1/3 cup granulated sugar
3/4 cup packed light brown sugar
1 tsp sea salt
2 tsp vanilla extract
2 large eggs
1-2 cups butterscotch chips

1. Preheat oven to 350F. Sift flour and baking soda into a bowl. Beat butter and both sugars with an electric mixer on medium speed until pale and fluffy (2 minutes). Reduce speed to low and add eggs, salt and vanilla; mix till blended. Mix in flour mixture, stir in butterscotch chips, admire your handy work.

2. Drop or form tablespoons of dough onto a parchment lined baking sheet, space cookies 2 inches apart. Bake cookies for 12-14 minutes or until golden brown on the edges depending on your oven. Let cookies cool on a wire rack, admire the smattering of butterscotch chips throughout your cookies. Store them in an airtight container for up to a week, or eat them all in one sitting and immediately regret that decision.



2 thoughts on “salted butterscotch chip cookies

    • They were suuuuper good and the salt added a nice balance and depth to the sweetness of the butterscotch. Thanks for checking them out!

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