Art In Food Butterscotch Chip Cookies

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    Welcome to art in food. Today I will be showing you how to make butterscotch chip cookies. You can use this recipe to make regular chocolate chip cookies by just using chocolate chips. The possibilities are endless.  


Gather what you need. Gluten free recipe in orange.

• 3/4 of a cup of white sugar 2/3
• 3/4 of a cup of packed brown sugar 2/3
• 1 cup of butter, softened 
• 1 egg
• 1 tsp of vanilla 
• 2 cups of flour 1 2/3 cup gluten free flour
• 1 tsp of baking soda
• 1/2 tsp of salt
• 1 cup of butterscotch chips 

 Once you have what you need, preheat oven to 375. 

Now move to the first step.

1. In a large mixing bowl, cream the butter, brown sugar and white sugar together. You can mix it by hand, but I prefer to use a stand mixer. If you are using a stand mixer, use the paddle attachment and keep it on the lowest setting. Once the butter and sugar are thoroughly mixed in, move on to step two.

2. Add the egg and vanilla. Make sure you have no egg shells in your batter. If you still need to practice your egg cracking, or your not very good at it, crack it in a bowl, take out any egg shells with a spoon, then pour it in. Once the egg and vanilla are mixed in move to the next step. 

3. Add the flour baking soda and salt. Mix it slowly so that the flour won't rise up an make a mess. Make sure the baking soda is perfectly mixed in with the flour, or else you might get hunks of baking soda in your cookie. 

     4. Mix in the butterscotch chips. If you are using a stand mixer press the fold button twice and they should be mixed in. Once you are done move to the next step.

5. Line a cookie pan with PARCHMENT paper. Make sure it is parchment paper. If if it is wax paper, it will melt in the oven. If your paper is not lying flat, add a little bit of water. The water will not affect the cookies at all.

6. Using a cookie scooper, (or a small spoon) scoop your batter onto the tray. Make sure they are not too close together. If you are making bigger cookies, add less cookies per tray.

7. Put in the oven for 11-13 minutes. I put them in for twelve. If you have more than one tray put them in one at a time. One they are done, let them cool for five minutes then, take them off the tray and onto a cooling rack. Let them cool for at least fifteen minutes before consumption. Store in a cool dry place in an air tight container for two weeks. Lasts a four weeks in a deep freezer.   








 Hope you enjoyed this weeks post. I promise I will post on Tuesday, I am going away this weekend so It might not be posted late afternoon. I will post a sewing project on Thursday, and an easy slime recipe on Tuesday. The week after that I will not be posting. I will let you know why in a post on Wednesday. I know that is a lot of dates and information, but it will all make sense sooner or later. See you on Tuesday! 

-Dream DIY writer