Butterfinger Butterscotch Cookies
If you’re a fan of cookies that pack a flavorful punch, then these Butterfinger Butterscotch Cookies are going to steal your heart. Imagine a cookie that combines the rich taste of butterscotch with the irresistible crunch of Butterfinger bits. Each bite is a delightful blend of textures and flavors, making these cookies perfect for any occasion, whether it’s a cozy night in or a festive gathering. Let’s dive into the world of cookie magic, shall we?
Reasons to Love Butterfinger Butterscotch Cookies
There are countless reasons to adore these cookies, but here are a few that stand out:
- Unique Flavor Combination: The mix of butterscotch and Butterfinger bits creates a sweet and salty experience that’s simply unforgettable.
- Texture Heaven: With chewy centers and crispy edges, these cookies offer the perfect bite every time.
- Easy to Make: This recipe is straightforward, making it ideal for bakers of all levels.
- Perfect for Sharing: Whether you’re bringing them to a potluck or gifting them to friends, these cookies are sure to impress.
Ingredient Notes
Gathering the right ingredients is key to making the best Butterfinger Butterscotch Cookies. Here’s what you’ll need:
- All-Purpose Flour: 1 ½ cups – This provides the structure of the cookies.
- Bread Flour: 1 cup – Adds chewiness; can substitute with all-purpose flour if needed.
- Quick Cook/Instant Oats: 2/3 cup – Gives a hearty texture and flavor.
- Baking Powder: 1 tsp – Helps the cookies rise.
- Baking Soda: ½ tsp – Works with the baking powder for a perfect lift.
- Salt: 1 tsp – Enhances the flavors of the other ingredients.
- Cold Butter: 1 cup – Cold butter helps create a flaky texture.
- Brown Sugar: ¾ cup – Adds moisture and a rich caramel flavor.
- Granulated Sugar: ¾ cup – Sweetens the cookies and helps with browning.
- Eggs: 2 – Binds the ingredients together.
- Vanilla Extract: 2 tsp – Infuses the cookies with a warm, sweet flavor.
- Chocolate Chips: 1 cup – Semi-sweet, milk, or dark; choose your favorite.
- Butterscotch Chips: 1 cup – Adds a sweet, buttery flavor.
- Butterfinger Bits: 1 to 1 ½ cups – These are the stars of the show, providing crunch and sweetness.
Before You Start: Equipment
Before diving into the mixing bowl, make sure you have the following equipment:
- Mixing Bowls: A large bowl for dry ingredients and another for wet ingredients.
- Measuring Cups and Spoons: Accurate measurements are vital for baking success.
- Stand Mixer or Hand Mixer: Makes creaming the butter and sugars a breeze.
- Baking Sheets: Line them with parchment paper for easy cleanup.
- Cooling Rack: Allows cookies to cool evenly after baking.
Build Butterfinger Butterscotch Cookies Step by Step
Creating these delicious Butterfinger Butterscotch Cookies is simple. Follow these steps for cookie perfection:
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures an even baking temperature for your cookies.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, bread flour, oats, baking powder, baking soda, and salt. This helps to evenly distribute the leavening agents and ensures your cookies rise beautifully.
Step 3: Cream Butter and Sugars
In another bowl, use a stand mixer or hand mixer to cream together the cold butter, brown sugar, and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 4: Add Eggs and Vanilla
Add in the eggs, one at a time, mixing well after each addition. Then, stir in the vanilla extract until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to tough cookies.
Step 6: Fold in the Chips and Butterfinger Bits
Using a spatula, gently fold in the chocolate chips, butterscotch chips, and Butterfinger bits. Make sure they are evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes or until the edges are lightly golden.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheets for a few minutes before transferring them to a cooling rack. Enjoy these delightful Butterfinger Butterscotch Cookies warm or at room temperature!
Season-by-Season Upgrades
These cookies are versatile and can be customized for different seasons. Consider these upgrades:
- Fall: Add a pinch of cinnamon or nutmeg for a warm, spiced flavor.
- Winter: Incorporate crushed peppermint candies for a minty twist.
- Spring: Use pastel-colored chocolate chips to celebrate the season.
- Summer: Fold in dried fruit like cranberries or cherries for a fruity burst.
Missteps & Fixes
Even the best bakers make mistakes! Here are some common missteps and how to fix them:
- Cookies Spread Too Much: Ensure your butter is cold and not too soft. Chill the dough for 30 minutes before baking.
- Cookies Turn Out Dry: Avoid overmixing and measure your flour accurately. Spoon flour into your measuring cup and level it off for best results.
- Not Enough Flavor: Make sure your vanilla extract is pure, and consider adding a pinch of sea salt on top before baking for extra flavor.
- Too Crunchy: If the cookies are too hard, try reducing the baking time slightly or adding an extra egg for moisture.
Freezer-Friendly Notes
If you want to enjoy these Butterfinger Butterscotch Cookies later, here are some tips:
- Dough Freezing: Scoop out the dough onto a baking sheet and freeze until firm. Then, transfer the dough balls to a freezer-safe bag and store for up to 3 months.
- Baked Cookies: Let the cookies cool completely, then store them in an airtight container or freezer-safe bag for up to 2 months.
- Reheating: To enjoy frozen baked cookies, just pop them in a preheated oven at 350°F (175°C) for about 5-7 minutes, and they’ll taste freshly baked!
Reader Q&A
Can I substitute the bread flour with all-purpose flour?
Yes! While bread flour adds chewiness, all-purpose flour will work just fine if that’s what you have on hand.
What can I use instead of Butterfinger bits?
If Butterfinger bits are unavailable, try using crushed toffee candies or even chocolate-covered pretzels for a similar crunch and flavor.
How do I know when my cookies are done baking?
Look for golden edges and a slightly soft center. The cookies will continue to cook on the baking sheet after you remove them from the oven.
Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend instead of regular flour in this recipe. Just check for a blend that has a good structure for cookies.
Bring It Home
Now that you have all the details, it’s time to bring the joy of baking into your kitchen. These Butterfinger Butterscotch Cookies are not just a treat; they’re a celebration of flavors and textures. Each bite will remind you of the simple pleasures in life—friends, family, and the comfort of homemade cookies. So preheat that oven, gather your ingredients, and get ready for a delicious adventure. Happy baking!
Butterfinger Butterscotch Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) for even baking.
- In a large bowl, whisk together the all-purpose flour, bread flour, oats, baking powder, baking soda, and salt.
- Cream together the cold butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Gradually add the dry mixture to the wet ingredients, mixing just until combined.
- Fold in the chocolate chips, butterscotch chips, and Butterfinger bits until evenly distributed.
- Scoop rounded balls of dough onto prepared baking sheets, leaving space between each cookie. Bake for 10-12 minutes.
- Allow cookies to cool on baking sheets for a few minutes before transferring to a cooling rack.
Notes
- Chill the dough for 30 minutes if cookies spread too much.
- Measure flour accurately to avoid dry cookies.
- Use pure vanilla extract for the best flavor.
