Alison Lewis

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Chai Butterscotch Cookies Oh My

November 01, 2008

I am truly not a butterscotch fan, but I am a fan of these! I developed this recipe for “Real Butter’s” holiday recipes, and when I handed them out to friends, they begged for the recipe. I wasn’t willing to share until now. So here it goes: drumroll…for all those who asked me for the recipe.

This recipe is so simple. You can prepare the dough in no time at all and let it sit at least one hour. I have made the dough a day ahead, and it works perfectly! Adults and kids alike will love these simply super cookies. Try them and see for yourself.

 

Butterscotch Chai Cookies

 Yield: 3 dozen

Ingredients:

 2 cups all-purpose flour

11/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1 teaspoon baking soda

1/2 teaspoon salt

1 cup unsalted butter, softened

11/2 cups brown sugar

1 egg

1 teaspoon vanilla extract

1 (12-ounce) package butterscotch chips

Cooking Directions:

 1. Whisk flour, cinnamon, ginger, baking soda, and salt together in a bowl; set aside.

 2. Cream butter and brown sugar with an electric mixer until smooth. Beat in egg and vanilla. Add flour mixture and combine until blended (do not over-mix). Fold in butterscotch chips; cover and chill 1 hour or until firm.

 3. Preheat oven to 350°F.

 4. Line 2 baking sheets with parchment paper. Shape dough into 2-inch balls (tablespoon scoop) and arrange on baking sheet 3 inches apart. Bake 10 to 12 minutes or until golden and just set. Let stand 5 minutes; transfer to a wire rack.



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