The flavor of these tender butterscotch cookies is enhanced with salty, smoky chopped bacon. The combo is addictive and you won’t be able to eat just one.
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You are hearing it here first folks. Chocolate chip cookies are officially no longer my favorite. They’ve been replaced by these tender butterscotch cookies laced with crispy, smoky bacon pieces.
Does bacon really make everything better? Yes, yes it does. This recipe only confirms that theory. The salty bacon enhances the flavor of the sweet, creamy butterscotch. You won’t be able to eat just one. Don’t believe me? Try it. They really are that addictive.
What is butterscotch anyway?
It’s a question my husband asked me while lingering over my shoulder as I poured a bag of butterscotch chips into the cookie dough. It’s comparable in color and taste to caramel. Butterscotch is made from melted butter and brown sugar, while caramel is made with white sugar. In my opinion,butterscotch is just a little bit sweeter than caramel.
Use real butter. Butter has a high fat content, which helps give the cookies its chewy texture. Margarine contains less fat and more water.This could cause the cookies to spread during baking an increase the likelihood of overbaking or burning.
Bring your butter to room temperature. How many times have you forgotten to let your butter come to room temperature and tried to soften it in the microwave? ✋ Microwaves don’t heat evenly, so you’ll end up with spots that are soft and spots that are melted. Melted butter can also cause your cookies to spread and prevent them from forming that tender, cake like texture. Thirty minutes is all you need to soften butter appropriately.
Add the butterscotch chips and bacon last. Overmixing cookie dough batter can lead to tough cookies. Mix your other ingredients first, then incorporate the chips and bacon pieces.
For softer cookies, bake the cookies for the shortest amount of time and take them out while they still look just a tad underdone. Keep in mind, they will continue to bake after they’ve been pulled from the oven. Be sure to remove them to a cooling rack after 3-5 minutes.
Use extra crispy bacon. When you bite into one of these cookies, I wanted the bacon to provide a crunch and not feel chewy to the bite. Opt to overcook your bacon, but just a little bit. You don’t want it burnt!
A few tools you will need to make Bacon Butterscotch Cookies
- Cookie scoop. You don’t have to have one of these. But it does help to ensure that every cookie is the same size and shape.
- Cookie sheets. I prefer light colored cookie sheets. Darker sheets absorb more heat and can cause you to overbake your cookies.
How to make Bacon and Butterscotch Cookies
Step one. Preheat oven to 375 degrees.
Step two. In a large mixing bowl, cream together ¾ cup of white granulated sugar, ¾ cup of packed brown sugar and two sticks (1 cup) of softened unsalted butter.
Step three. Add one teaspoon of vanilla extract and two large eggs. Mix just until everything is combined.
Step four. Add 2 ¼ cups of all-purpose flour, 1 teaspoon of baking soda and ½ teaspoon of salt. Start the mixer on low until the dry ingredients are combined, then turn it up to medium. You may have to stop and scrape the side of the bowl with a spatula at some point. Mix just until everything is mixed together.
Step five. Add the bacon and butterscotch chips. Turn the mixer on low and stir again until the chips and bacon are evenly incorporated into the batter.
Step six. Drop dough by rounded tablespoonfuls, about two inches apart, onto a greased cookie sheet.
Step seven. Bake approximately 8-10 minutes or until edges look done, but centers are still soft. Allow cookies to cool on the cookie sheet about 3-5 minutes before removing to a wire rack to continue cooling.
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Bacon and Butterscotch Cookies
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 cup unsalted butter softened
- 1 teaspoon vanilla
- 1 large egg
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup coarsely chopped bacon
- 1 bag (12 ounces) butterscotch chips
- Preheat oven to 375 degrees.
- In a large mixing bowl, cream together the sugars and the butter.
- Add vanilla and eggs and mix until just combined.
- Stir in flour, baking soda, and salt.
- With the mixer on low, add in bacon and butterscotch chips. Mix just until ingredients are mixed uniformly throughout the dough.
- Drop dough by rounded tablespoonfuls, about two inches apart, onto a prepared cookie sheet.
- Bake approximately 8-10 minutes or until edges look done, but centers are still soft. Allow cookies to cool on the cookie sheet about 2 minutes before removing to a wire rack to continue cooling.