These Gluten Free Butterscotch Milk Chocolate Soft Batch Cookies are soft and chewy and so easy to make! They are sure to become your favorite homemade cookie.
Hey there! It’s Brielle from Breezy Bakes again. It’s another month! It’s another recipe!
Except for this month is a little different. In honor of all you glorious women out there who hopefully had a spectacular Mother’s Day…I am here to make things easier.
EASIER!
Don’t you just love that word??? It makes me all giddy inside. Seriously, as a mother of two VERY ACTIVE children, anything easier is a dream come true.
My journey with gluten free baking has been nothing less than challenging, expensive, confusing, and sometimes defeating. However, it has been just as equally exciting and fulfilling as a passionate baker. There is nothing like the pride and accomplishment that you feel when you’re able to create a recipe that tastes just as delicious as it’s gluten filled counter part.
It makes you want to say, “BAM! In your face!” to all those gluten-free stereotypes that portray gluten-free food as tasteless, dry, crumbly, or plain old gross. Those stereotypes couldn’t be farther from the truth. We don’t miss out on anything around here!
Well, if I’m going to be honest, I do miss out on TIME. Yes, time.
I miss being able to pull out just a FEW ingredients to whip up some muffins, cookies, cupcakes, etc. in no time flat. I miss pulling out ONE bag of flour and calling it good. Nowadays my typical baking regime requires at least 4 different flours plus adding xanthan gum to any given recipe. It may not seem like a huge deal, but when you are pulling out four extra ingredients every time you bake, it starts to get old.
Ummm, until yesterday. Yesterday my life changed. And here is where I share with you this gift of EASIER.
Yesterday I met Cup 4 Cup Gluten Free Flour.
It’s a gluten free all-purpose flour blend with xanthan gum added into the mix. I haven’t had great results with gluten free flours in the past because of either texture or taste, but this flour has worked wonders in the recipes I’ve tried thus far.
In the past two days I’ve made pancakes, cupcakes, and these delicious Gluten Free Butterscotch Milk Chocolate Soft Batch Cookies. I’m telling you, the texture and taste is on point!
I almost leapt for joy when I pulled out ONE bag of flour and ONE measuring cup for three different recipes. It was literally a dream come true.
Now I still enjoy the challenge of creating my own flour blends, so I definitely won’t give up working with multiple flours, but knowing that this mix creates superior results, it’s nice to have a mix on hand when I’m in a time crunch.
These butterscotch milk chocolate cookies are soft and chewy with big chunks of smooth milk chocolate chips and a handful of sweet butterscotch morsels. I love the mixture of the milk chocolate against the butterscotch. For me, using plain butterscotch chips in a cookie is too overwhelmingly sweet, so the chocolate balances it out nicely. You could even choose to use dark or semi-sweet chocolate chips if you’re a fan of those.
I love that the outside of these cookies have a slightly crisp shell, but the inside is tender. You want to make sure to bake these cookies until just golden brown so they cool into a soft and chewy cookie. You could literally catch yourself eating a dozen of these cookies just because the texture is so darn good.
These cookies got the “two thumbs up” stamp of approval from not only my children (because their opinions matter most, right?) but also the neighbors as well. My plateful of “friendly” cookies were gone in a matter of minutes.
So, yeah, I’d say these are quite the hit.
What are some of your “makes life easier” tips in the kitchen?
If you enjoyed this recipe, head on over to Breezy Bakes for some more delicious cookie recipes.
Browned Butter Chocolate Chip Cookies, Chocolate Coconut Shortbread Cookies, French Roast Chocolate Toffee Cookies, and Chocolate Marshmallow Dream Cookies
- 1 cup 2 sticks butter, room temperature
- 2 eggs
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon salt
- 1 1/2 teaspoons baking soda
- 3 1/3 cups Cup 4 Cup Gluten Free Flour*
- 2/3 cup butterscotch baking morsels
- 1 1/2 cups milk chocolate chips
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Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
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In a stand mixer or large mixing bowl with hand mixer, cream together butter, eggs, sugar, brown sugar, and vanilla until smooth.
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Add salt, baking soda, and gluten free flour and mix until well incorporated. Add butterscotch morsels and milk chocolate chips and mix on low speed or with a wooden spoon.
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Drop walnut sized balls of cookie dough 2" apart on cookie sheet and bake at 350 degrees for 10-12 minutes or until lightly brown on edges and tops of cookies.
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Slide parchment paper with cookies onto cooling rack and allow cookies to cool completely. Continue baking cookies, one pan at a time, until dough is gone.
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Store cookies in airtight container for 3 days at room temperature or for up to 3 months in the freezer.
*If you choose to use an alternative flour blend, check to see if it includes xanthan gum. If it doesn't, you will need to add 1 teaspoon of xanthan gum to your flour blend.
