Butterscotch-Walnut Cookies

Butterscotch-Walnut Cookies Recipe | Recipe Iseasy Kitchen

Indulge in the ultimate cozy treat: Butterscotch-Walnut Cookies that blend sweet butterscotch chips with crunchy walnuts for irresistible comfort in every bite. Perfect for baking with loved ones!

Level: Easy

Yield: about 2 dozen cookies

Total: 1 hr 45 min (includes chilling and cooling times)

Active: 30 min

Nutritional Analysis Per Serving
Serving Size: 1 of 24 servings
Calories: 100
Total Fat: 6 g
Saturated Fat: 3 g
Carbohydrates: 11 g
Dietary Fiber: 0 g
Sugar: 6 g
Protein: 1 g
Cholesterol: 18 mg
Sodium: 51 mg

Ingredients

• 1 stick (8 tablespoons) unsalted butter, at room temperature
• 1/3 cup packed light brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 1 large egg
• 1 1/4 cups all-purpose flour (see Cook's Note)
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine salt
• 1 cup butterscotch chips
• 1/2 cup roughly chopped walnuts

Instructions

1. In a large bowl, use an electric mixer on medium speed to cream the butter, brown sugar and granulated sugar until light and fluffy. Mix in the vanilla and the egg until incorporated.
2. In a separate bowl, whisk together the flour, baking soda and salt. Add this dry mix to the butter mixture and beat just until combined. Fold in the butterscotch chips and chopped walnuts.
3. Prepare two baking sheets with parchment paper. Scoop slightly heaped tablespoons of dough and shape into balls. Place the dough balls about 2 inches apart on the lined sheets and chill in the refrigerator for 30 minutes.
4. While the dough chills, place oven racks in the top and lower thirds of the oven and preheat to 350F.
5. Bake until the cookies are set and lightly golden on the bottoms, about 12 to 15 minutes. Let them rest on the baking sheets for 10 minutes, then move to wire racks to cool completely.

Cook's Note: To measure flour, spoon it into a dry measuring cup and level off the excess; scooping directly from the bag compacts the flour and can lead to drier baked goods.

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