Description
A sweet sugar and cinnamon dusted cookie made with a twist by adding butterscotch chips. Not your average snickerdoodle cookie!
Ingredients
- 1 stick Butter, Softened
- 1 teaspoon Vanilla Extract
- ½ cups Light Brown Sugar, Packed
- 1 cup Sugar
- 2 Eggs
- 2-¾ cups All-purpose Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Ground Nutmeg
- 11 ounces, weight Butterscotch Chips
- FOR THE CINNAMON SUGAR:
- 2 Tablespoons Sugar
- 1 Tablespoon Cinnamon
Preparation
Preheat oven to 350ºF. Put silicone mat on cookie sheet, or spray cookie sheet with cooking spray.
In a medium mixing bowl, mix butter, vanilla, brown sugar, sugar and eggs with a hand mixer until blended. Add flour, baking soda and nutmeg and mix with a large spoon. Add butterscotch chips. Cover and refrigerate for 30 minutes. Refrigerate for less time if you want the cookies to be more flat and crunchy.
For the cinnamon sugar, mix sugar and cinnamon together in a small bowl.
For each cookie, roll about 1 tablespoon of cookie dough into a ball. Roll each ball in the cinnamon sugar mixture before placing on the cookie sheet. Leave about 1 inch in between each cookie. If you didn’t refrigerate your dough as long to get thinner crispier cookies, leave about 2 inches in between each cookie as those will spread out more.
Bake for 12–14 minutes until golden. Remove cookies to wire racks for cooling.
