Butterscotch Cookies

I can't believe we are in June already, the weeks seem to be flying by and no sign of the heat wave predicted. However Saturday was a gorgeous hot day when we drove down to the New Forest to celebrate my niece's 3rd birthday. I was up early making the Eton Mess Cake to bring along as my contribution to the BBQ and it was loved by all. Sunday was the complete opposite with it being a cold, dull and wet day. We were looking forward to going out for a nice walk but it rained non stop. On rainy days I like to make the most of my time in the kitchen, as I find it more pleasant than during the hotter summer days. So I got busy in my kitchen and made Lemon Curd for the first time. The consistency was not as thick as it could have been but hubby is enjoying it on his toast. I then got the urge to bake some cookies seeing as the Lemon Biscuits didn't last long! This cookie recipe is one of my favourites which I use as a base to add different flavoured chips each time. I needed to use a bag of Butterscotch chips and what better way than to incorporate them into these cookies. Although the butterscotch does make them quite sweet they are gorgeous all the same.

Butterscotch Cookies

Makes over 30

Ingredients
150g soft unsalted butter
125g soft light brown sugar
100g caster sugar
2 tsp vanilla extract
1 large egg, fridge cold
1 large egg yolk, fridge cold
300g plain flour
1/2 tsp bicarbonate of soda
1 x 326g packet of Butterscotch chips

1 x large baking sheet

Preheat the oven to 160C/140C fan/gas mark 3. Line a baking sheet with baking parchment.

Melt the butter and let it cool a bit. Put the brown and white sugars into a bowl, pour the slightly cooled, melted butter over them and beat together.

Beat in the vanilla, the cold egg and cold egg yolk until your mixture is light and creamy.

Slowly mix in the flour and bicarbonate of soda until just blended, then fold in the butterscotch chips.

Roll into balls. Use your fingers to flatten onto the prepared baking sheet 8cm apart. You will need to make these in 2 batches, keeping the bowl of the cookie dough in the fridge between batches.

Bake for 15-17 minutes in the prepared oven, or until the edges are lightly toasted. Cool on the baking sheet for 5 minutes before transferring to wire rack.

The cookies can be made up to 3 days ahead and stored in an airtight container. Will keep for a total of 5 days.