These Sourdough Butterscotch Cookies bring a warm, homemade flavor that’s hard to resist! With the perfect mix of chewy and crispy, every bite is a sweet treat.
I love how the sourdough adds a fun twist to classic cookies. Plus, you can pretend they’re a bit fancy when you serve them! Who doesn’t love a good cookie with a story? 😄
Key Ingredients & Substitutions
Butter: Unsalted butter is my go-to for controlling the saltiness. If you need a dairy-free option, try using coconut oil or a plant-based butter instead. Just remember that it might change the flavor slightly!
Brown Sugar: Brown sugar adds moisture and a rich flavor. You can substitute it with an equal amount of coconut sugar for a less processed option. This will give a bit of caramel flavor!
Sourdough Starter: A cup of active, unfed sourdough starter gives the cookies a unique tang. If you don’t have starter, you can use plain yogurt or applesauce for moisture and a hint of acidity, but it will affect the flavor a bit.
Butterscotch Chips: If you can’t find butterscotch chips, try using chocolate chips or even peanut butter chips! They can still give that sweet and comforting vibe. I also love adding a handful of chopped nuts for crunch!
How Do I Achieve the Perfect Cookie Texture?
Getting the right texture in your cookies can be tricky! Here are some tips to help you:
- Make sure your butter is softened but not melted. This helps incorporate air into the dough leading to a lighter cookie.
- Cream the butter and sugars together well. This step is vital for a nice, light texture.
- Don’t overmix when adding the dry ingredients. Just mix until combined to avoid tough cookies.
- Let the cookies cool for a few minutes on the baking sheet before moving them. This helps them set and prevents them from breaking apart.
With these tips, you’ll achieve wonderfully chewy butterscotch cookies every time! Enjoy baking!
How to Make Sourdough Butterscotch Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup (240g) sourdough starter (active, unfed)
- 2 1/2 cups (310g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon (optional, for warmth)
For the Mix-Ins:
- 1 1/2 cups butterscotch chips
- 1 cup rolled oats (optional, for texture)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes of prep time and 12 minutes of baking, plus a little bit of cooling time. So, in total, you can expect to spend about 30 minutes to enjoy freshly baked cookies right from your oven!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly. Don’t forget to line your baking sheets with parchment paper to prevent sticking!
2. Cream the Butter and Sugars:
In a large bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Use an electric mixer or a sturdy spatula to cream them together until the mixture is light and fluffy—this could take around 2-3 minutes.
3. Add Egg and Sourdough Starter:
Beat in the egg until well blended, and then mix in the vanilla extract and sourdough starter. Combine until the mixture is smooth and all the ingredients are fully integrated.
4. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, and ground cinnamon (if you’re using it). This will help evenly distribute the baking soda and spices throughout the dough.
5. Mix Wet and Dry Ingredients:
Gradually add the dry ingredient mixture to the bowl with the wet ingredients. Mix gently until just combined; be careful not to overmix, as this can make your cookies tough!
6. Fold in Butterscotch Chips and Oats:
Gently fold in the butterscotch chips and rolled oats, making sure they’re evenly distributed throughout the dough.
7. Scoop the Dough:
Scoop tablespoon-sized portions of the cookie dough onto your prepared baking sheets. Leave about 2 inches of space between each scoop to allow for spreading as they bake.
8. Bake the Cookies:
Pop the cookies into the oven and bake for about 10–12 minutes, or until the edges are lightly golden but the centers still look soft. Keep a close eye on them to avoid overbaking!
9. Cool the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer the cookies to a wire rack to cool completely. This helps them get that perfect chewy texture!
10. Enjoy!
Now it’s time to enjoy your scrumptious Sourdough Butterscotch Cookies! They go perfectly with a glass of milk or your favorite hot beverage. Happy baking!
These cookies perfectly combine the tang of sourdough with the sweet, creamy richness of butterscotch for a delightful twist on a classic cookie.
Can I Use Fed Sourdough Starter Instead of Unfed?
Yes, you can use a fed sourdough starter! It may result in slightly different flavor and texture, but it will still work well in the recipe.
How Do I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. Just make sure to let them cool completely before freezing!
Can I Add Nuts to the Cookies?
Absolutely! Chopped nuts like pecans or walnuts can add a nice crunch and flavor. Just fold them in along with the butterscotch chips, adjusting the amount to your taste.
What If I Don’t Have Rolled Oats?
No problem! You can simply omit the rolled oats or substitute them with an equal amount of additional flour. The cookies will still turn out deliciously chewy!
