Bacon and Butterscotch Chip Cookies

4.91 from 10 votes

Bacon and Butterscotch Chip Cookies

The flavor of these tender butterscotch chip cookies is enhanced with salty, smoky chopped bacon. The combo is addictive and you won't be able to eat just one.

Course Desserts

Cuisine American

Prep Time 0

Cook Time 8

Servings dozen

Calories 220kcal

Author Lisa B.

Ingredients

¾ cup granulated white 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 cooked and coarsely chopped bacon
1 bag (11 ounces) butterscotch chips

Instructions

Preheat the oven to 375 degrees F.
In a large mixing bowl, cream together the sugars and the butter.
Add the vanilla and egg and mix until just combined.
Stir in the flour, baking soda, and salt.
With the mixer on low, add in the bacon and butterscotch chips. Mix just until the ingredients are mixed uniformly throughout the dough.
Drop the dough by rounded tablespoonfuls, about two inches apart, onto a prepared cookie sheet. Gently press down the center of each cookie.
Bake for approximately 8-10 minutes or until the edges look done but the centers are still soft. Allow the cookies to cool on the cookie sheet for about 2 minutes before removing them to a wire rack to continue cooling.

Video

Notes

Storage and freezing instructions

Storage. Once the homemade cookies are completely cool, transfer them to an airtight container. I prefer to use an air-tight container over a freezer bag to prevent the cookies from getting broken. If stored at room temperature, the cookies will last for 2-3 weeks. If stored in the refrigerator, they will last for two months.

Freezing. Baked cookies or the unbaked cookie dough can both be frozen. If freezing baked cookies, I do advise storing them in some type of airtight container rather than a freezer bag to minimize breakage. Consume within 8-12 months. Thaw before eating.

There are two ways to freeze raw cookie dough. First, you can form the dough into logs for slice-and-bake cookies. Dump the dough out onto a well-floured cutting board. Form the dough into a round disk, then divide it into four equal parts. Shape each part into a seven-inch log. Wrap each log in a layer of plastic wrap followed by a layer of aluminum foil. In addition to writing the contents on the top of the foil, include the oven temp and cooking instructions. That way you don’t have to hunt up the recipe every time you want to bake cookies. Use the dough within two months.

Second, form the dough into balls. Place the dough balls on a baking sheet, then place the pan on a level surface in the freezer. Freeze for 24 hours, then transfer the cookie dough balls to a container or freezer bag. Use within two months. This method allows you to pull as many cookies as you need. Thaw the dough in the refrigerator before baking.

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