A sweet cookie sprinkled with sugar and cinnamon made with a twist by adding butterscotch chips. Not your average snickerdoodle cookie!
- 1 stick Softened butter
- 1 teaspoon Vanilla extract
- ½ cups Light brown sugar, packaged
- 1 cup Sugar
- 2 Eggs
- 2-¾ cups All purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Ground nutmeg
- 11 ounces, weight Caramel chips
- FOR THE CINNAMON SUGAR:
- 2 tablespoons Sugar
- 1 tbsp Cinnamon
Preheat the oven to 350ºF. Put a silicone mat on a cookie sheet or spray a cookie sheet with cooking spray.
In a medium bowl, beat butter, vanilla, brown sugar, sugar and eggs with a hand mixer until well blended. Add the flour, baking soda and nutmeg and mix with a large spoon. Add the butterscotch chips. Cover and refrigerate for 30 minutes. Refrigerate for less time if you want the cookies to be flatter and crispier.
For the cinnamon sugar, combine the sugar and cinnamon 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 them on the cookie sheet. Leave about 1 inch between each cookie. If you haven’t refrigerated your dough this long for thinner, crispier cookies, leave about 2 inches between each cookie, as these will spread more.
Bake for 12-14 minutes until golden brown. Remove cookies to wire racks to cool.