I like butter. I like scotch. And though butterscotch tastes not so much like a combination of either of those things, I adore its sweet, milky, brown sugar flavor with background hints of salt.
Fun Fact: The scotch in butterscotch actually is probably a derivative of “scorch”, referring to the burnt and/or browning of the sugar in its making.
The addition of chips (I like the Hershey’s variety) ups the ante by adding super-concentrated pockets of butterscotch as well as textural contrast with the softer dough.
¾ cup butter (one and a half sticks), softened
¾ cup brown sugar
¼ cup sugar
1 teaspoon vanilla
1 egg (see note)
2 cups flour
1 3.5 ounce box instant butterscotch pudding mix (dry, not prepared)
1 teaspoon baking soda
2 cups butterscotch chips
Preheat oven to 350 degrees. Line two baking sheets with parchment paper.
In a large mixing bowl, cream together butter and sugar using a hand-held mixer.
Add in egg and vanilla extract. Set aside.
In a separate, smaller bowl, combine flour, pudding mix, and baking soda.
Gradually beat aforementioned dry ingredient mixer into wet ingredient mixture until thoroughly combined.
Add in butterscotch chips with spatula.
Place golfball-size spheres of dough evenly apart (about 1.5 inches) on baking sheets.
Bake 10 to 12 minutes until barely brown.