Cinnamon Butterscotch Cookies from Lauren's Latest

Cinnamon Butterscotch Cookies - made dough February 12, 2023 from Lauren's Latest

3/4 cup butter, melted

1 cup brown sugar, packed

1/2 cup granulated sugar

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup butterscotch chips

1. Melt butter in medium-sized pot. Remove from heat and stir in brown sugar and granulated sugar until well combined.
2. Add in egg, egg yolk and vanilla. Mix until lighter in color and combined.
3. Add the flour, baking soda, salt and cinnamon. Stir until combined. Stir in butterscotch chips and let dough rest for 10-20 minutes until thickened.
4. Preheat oven to 325 degrees F. Line baking sheets with parchment paper.
5. Scoop dough into 1 1/2 tablespoon-sized dough balls. Evenly space on baking sheets. Bake 8-9 minutes, rotating sheets halfway through baking. Bake until edges are set and middles no longer look raw. Remove from oven and let rest on baking sheets for several minutes before transferring to wire rack to cool completely.

I don't bake with butterscotch chips very often as I find them too sweet. But I have to admit, nothing smells better than anything baking with butterscotch in it.

Since the butter is melted, the dough can get warm and butterscotch melts easily. If you want the butterscotch chips to remain in their solid state, let the mixture cool to room temperature after you mix the sugar and melted butter together.

I don't like the solidity of chips in a soft-dense-chewy texture of a cookie so I added the butterscotch chips while the dough was still slightly warm from the melted butter. Some of the chips obligingly melted slightly so when I scooped out the dough, they became streaks of butterscotch, marbling in the dough.

I liked the effect and the slight incorporation of butterscotch flavor in the dough itself. Enough remained in their chip state to strike a balance. Although this had cinnamon in it, 1/2 teaspoon isn't really enough to make a pronounced cinnamon flavor known so if you want more cinnamon flavor, increase the amount. However, be aware butterscotch is a strong flavor so you don't want the cinnamon competing too heavily with it. 

Overall, I liked these cookies. I like the texture better than the flavor but these were still tasty. At room temperature, sure enough, I didn't care for the solidity of the chips (I have the same issue with chocolate chips in chocolate chip cookies) so next time I might add the butterscotch chips while the dough is warmer and swirl it about to get rid of the chip shapes and incorporate butterscotch swirls into the dough for more thorough marbling.