These Sourdough Butterscotch Cookies are sweet, chewy, and oh-so-delicious! Made with sourdough starter, they have a unique twist that makes them extra special.
Who knew sourdough could make cookies so delightful? I love how the butterscotch chips melt just right, turning every bite into a little sweet treat! Perfect with a glass of milk! 🥛
Key Ingredients & Substitutions
Sourdough Starter: Using active (unfed) sourdough starter is crucial for flavor and texture. Don’t have any? You can substitute with 1/4 cup of applesauce or yogurt to keep it moist!
Butterscotch Chips: These chips add sweetness and a rich flavor. If you can’t find them, feel free to swap in chocolate chips or even white chocolate. Both work beautifully!
Nuts: I love adding chopped walnuts or pecans for crunch, but if you’re nut-free, you can skip them or replace them with seeds like sunflower seeds for a similar texture.
Flour: All-purpose flour is what I recommend, but if you want to try a healthier option, whole wheat flour can be used, though it may change the texture a bit.
How Do I Cream Butter and Sugar for the Best Cookies?
Creaming the butter and sugars correctly sets the stage for your cookies’ texture! Here’s how to do it:
- Start with softened butter; it should be cool but not melting. This ensures it mixes well.
- Use an electric mixer on medium speed to combine the butter with both sugars. This should take about 2-3 minutes until it’s fluffy and light in color.
- Scrape down the sides of the bowl occasionally to ensure everything is mixed evenly.
- Proper creaming helps to incorporate air into the dough, leading to soft and chewy cookies!
Now you’re ready to bake some delicious cookies! Enjoy the process and the sweet aroma filling your kitchen!
Sourdough Butterscotch Cookies
Ingredients You’ll Need:
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) packed brown sugar
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1/4 cup (60g) active sourdough starter (unfed)
- 1 teaspoon vanilla extract
- 2 1/2 cups (315g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups butterscotch chips
- 1 cup chopped walnuts or pecans (optional)
How Much Time Will You Need?
This delicious cookie recipe will take you about 15 minutes to prep and around 10-12 minutes to bake. After that, let the cookies cool for a few minutes before transferring them to a wire rack. You can have tasty cookies ready in under 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven is warming up, prepare your baking sheets by lining them with parchment paper or silicone mats, which prevent sticking!
2. Cream the Butter and Sugars:
In a large bowl, combine the softened butter, brown sugar, and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes, and it’s super important for a soft texture!
3. Mix in the Wet Ingredients:
Add in your egg, sourdough starter, and vanilla extract. Beat everything together until it’s smooth and well combined. Don’t hesitate to scrape down the sides of the bowl to ensure everything is mixed perfectly!
4. Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt. Mixing these dry ingredients separately helps distribute the baking soda and salt evenly throughout the dough.
5. Combine Everything Together:
Gradually add the dry ingredients to the butter mixture, mixing just until combined. You don’t want to overmix at this stage! Gently fold in the butterscotch chips and any nuts, if you are using them.
6. Scoop the Dough:
Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheets, leaving about 2 inches of space between each scoop. This allows room for the cookies to spread while baking!
7. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes or until the edges are golden and the centers seem set. You want to catch them before they get too brown!
8. Cool Down:
After baking, let the cookies cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. This makes them even chewier!
9. Enjoy!
Store any leftover cookies in an airtight container at room temperature for up to a week. These yummy cookies are perfect with a glass of milk or a hot cup of coffee. Enjoy every sweet, chewy bite!
With the delightful chew from the sourdough starter and the sweetness from the butterscotch chips, you’re in for a treat!
Can I Use Fed Sourdough Starter Instead of Unfed?
Yes, you can use fed sourdough starter! Just ensure it’s at room temperature, and keep in mind that the flavor might be a bit more tangy than with unfed starter.
How Do I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze them for up to three months. Just thaw at room temperature before enjoying!
What Can I Substitute for Butterscotch Chips?
If you don’t have butterscotch chips, you could substitute them with chocolate chips, white chocolate chips, or even dried fruit for a different twist!
Can I Omit the Nuts?
Absolutely! If you have nut allergies or prefer not to use them, feel free to leave them out. The cookies will still be delicious without them!
