If you’re a fan of thin crispy-around-the-edges, chewy-in-the-middle cookies, you’ll love these holiday-spiced cookies. We know it may feel like an extra step, but using fresh nutmeg is key. This amount of store-bought pre-ground nutmeg called for in this recipe will give the cookies a nagging flavor, instead of the delightfully spicy, slightly floral flavor that you’ll get from freshly ground (which you can do easily on a microplane!).
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Crispy, Chewy Nutmeg Butterscotch Cookies
Description
If you’re a fan of thin crispy-around-the-edges, chewy-in-the-middle cookies, you’ll love these holiday-spiced cookies. We know it may feel like an extra step, but using fresh nutmeg is key. This amount of store-bought pre-ground nutmeg called for in this recipe will give the cookies a nagging flavor, instead of the delightfully spicy, slightly floral flavor that you’ll get from freshly ground (which you can do easily on a microplane!).
Ingredients
2 cups all-purpose flour
6 tablespoons ground nutmeg (I strongly recommend freshly grated, see above)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 large egg yolk
1 tablespoon pure vanilla extract
1/2 cup butterscotch chips (I recommend Guittard)
Instructions
1. Preheat oven to 325°F. Line a cookie sheet with parchment paper and set aside. In a large bowl, whisk together flour, nutmeg, baking soda, and salt.
2. In a separate bowl, use an electric mixer to combine the melted butter, brown sugar, and granulated sugar until well blended. Beat in eggs and vanilla until the mixture light and creamy.
3. Add the dry ingredients to the wet and continue mixing until just combined. Stir in the butterscotch chips by hand.
4. Using a tablespoon measure, scoop dough onto the prepped cookie sheet, placing cookies about 3-inches apart. Using your hand, gently press down on each ball of dough to flatten slightly (this will help create an even chewy texture throughout). Bake for 10 minutes until just golden brown around the edges. Remove from oven and allow to cool on the cookie sheet for 2 minutes before using a spatula to transfer the cookies to a cooling rack. Allow them to cool completely and serve immediately or store in an airtight container set on your counter for up to 3 days.