These Sourdough Butterscotch Cookies are a yummy treat that’s chewy and just the right amount of sweet! With melted butterscotch chips, they’re perfect for cookie lovers.
Who knew sourdough could make cookies so good? Every bite feels like a warm hug, and I can never resist eating a few straight from the oven—can you blame me? 🍪
Key Ingredients & Substitutions
Butter: Unsalted butter is best because you can control the saltiness in your cookies. If you’re out, you can use margarine or a vegetable oil-based spread, but the flavor may slightly differ.
Brown Sugar: This adds moisture and a deeper flavor. If you don’t have brown sugar, you can substitute it with the same amount of granulated sugar mixed with a tablespoon of molasses for a similar taste.
Sourdough Starter: Using sourdough starter not only gives these cookies a unique taste but also helps with the texture. If you don’t have any, a spoonful of plain yogurt can work as a substitute to mimic the tang.
Butterscotch Chips: If you want to switch things up, chocolate chips or peanut butter chips would work just as well. You can even add nuts for crunch if you like!
How Can You Achieve the Perfect Cookie Texture?
Getting the right cookie texture is crucial. Here are some tips to help you out:
- Make sure your butter is softened. This helps it blend better and creates a fluffy dough.
- Do not overmix the dough after adding flour. Mix just until combined to keep the cookies soft and chewy.
- For chewy cookies, slightly underbake them. They should look soft in the center when you take them out of the oven. They’ll firm up as they cool.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack. This helps maintain the shape and texture.
By following these tips, you’ll be on your way to making delicious, chewy sourdough butterscotch cookies every time! Happy baking!
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (227g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/4 cup (60g) sourdough starter (discard or fed)
- 1 teaspoon vanilla extract
- 2 1/4 cups (280g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
For the Mix-ins:
- 1 cup butterscotch chips
- 1 cup white chocolate chips (optional, for extra texture and flavor)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and an additional 10-12 minutes for baking. Make sure to account for a bit of cooling time before enjoying these delicious cookies!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While the oven heats up, line two baking sheets with parchment paper or silicone mats to prevent the cookies from sticking.
2. Cream the Butters:
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. This step is important for getting that perfect consistency.
3. Add the Egg and Sourdough:
Next, add in the egg, ensuring it’s fully incorporated into the mixture. Then, mix in the sourdough starter and vanilla extract, stirring until everything is well combined.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. This will ensure that the baking soda is evenly distributed throughout the flour.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined; be careful not to overmix, as this can lead to tougher cookies.
6. Add Butterscotch Chips:
Now it’s time to fold in the butterscotch chips and, if you’re using them, the white chocolate chips. Make sure they are evenly distributed throughout the dough.
7. Scoop the Dough:
Using a tablespoon or a cookie scoop, drop the dough onto the prepared baking sheets, making sure to leave about 2 inches of space between each cookie. This allows them to spread while they bake!
8. Bake and Cool:
Place the baking sheets in your preheated oven and bake for 10-12 minutes. You’re looking for golden brown edges, while the centers should still look a little soft. Remove them from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack for complete cooling.
9. Enjoy!
Your Sourdough Butterscotch Cookies are now ready! Enjoy them warm with a glass of milk or with your favorite beverage. Each bite is sure to be a delightful experience!
These cookies are chewy with a subtle tang that comes from the sourdough starter. The sweet butterscotch and creamy white chocolate chips blend perfectly for a delicious treat!
Can I use a fed sourdough starter instead of discard?
Absolutely! A fed sourdough starter works wonderfully in this recipe and may even enhance the flavor a bit. Just ensure that it’s at room temperature for the best results.
How do I store leftover cookies?
Store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze them in a freezer-safe container for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy!
Can I substitute the butterscotch chips?
Yes! If you don’t have butterscotch chips, you can use chocolate chips, peanut butter chips, or even dried fruit for a different twist. Just make sure the amounts are similar for the best results!
Why are my cookies spreading too much?
If your cookies are spreading excessively, it could be due to softened butter that’s too warm. Make sure your butter is just softened, not melted. Additionally, chilling the dough for 30 minutes before baking can help control the spread.
