This past week was Back to School Night. Not for my kids: for me. I’m a teacher, and once a year I do my best to impress the parents as they figure out who the crazy lady at the front is.
As much as I love meeting everyone, it’s an exhausting day. Most teachers go to work, teach all day, and then just stay for the event. We can be there for way too long, and it’s tiring. So this year, I brought these cookies in to boost morale among my colleagues!
With all the caramel and butterscotch, these soft cookies were an instant hit. Somebody had brought a tray of assorted Costco cookies into the office, too. Guess which ones disappeared first?
No, silly, not the Costco cookies. These caramel cookies were gone! Even people who aren’t the biggest butterscotch fans (yes, they exist) ate these. People kept commenting on the soft texture of the cookie. Like I always say, texture trumps everything, even taste. I’d eat soft-baked cookies in any flavor, all day long.
Like many of the softer cookie recipes circulating these days, this recipe includes cornstarch. It does wonders in creating that soft yet chewy quality. The caramel bits melt into the cookie and enhance the texture even more, while the butterscotch chips add the tiniest bit of crunch. It’s sensational.
Just remember, as always, to chill your dough. Otherwise, the cookies will spread and not be thick and puffy. You’re going for pillowy, not flat!
If you don’t have work friends to cheer up on a rough day, bake these for anyone. They’ll be an instant hit!
- 2 cups flour
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, melted
- 1 and 1/4 cups firmly packed brown sugar
- 1 egg at room temperature
- 2 teaspoons vanilla
- 1/2 cup caramel bits (Kraft)
- 1/2 cup butterscotch chips
In a bowl, combine the dry ingredients (except the brown sugar) in a bowl and set aside.
Mix the melted butter and brown sugar until smooth. Add the egg and vanilla and stir again. Pour in the dry mixture and combine until all ingredients are incorporated. Fold in the caramel bits and butterscotch chips.
Cover the bowl and refrigerate for several hours or preferably overnight.
When you’re ready to bake, preheat the oven to 350. Form tall mounds of dough (about 2 tablespoons) and place them 2 inches apart on the baking sheet. Bake for 8-10 minutes. Do not overbake.
Allow to cool completely on baking sheets. Remove and store in an airtight container.