Crispy Butterscotch Cookies

Ingredients

• Wheat flour

  White, cake, enriched

  2 ½ cup unsifted, dipped or 343g

• Baking soda

  Leavening agents

  1 tsp or 5g

• Peanut butter

  Chunk style, with salt

  1 tsp or 5g

• Butter

  Unsalted

  1 cup or 227g

• Sugar

  White, granulated sugar

  1 ¼ cup or 250g

• Brown sugar

  ¼ cup packed or 55g

• Vanilla

  Yo-Plus - Yoplait

  150g

• Egg

  Whole, fresh eggs

  1 medium or 44g

• Butterscotch

  Candies

  200g

Directions

1. Kick the tires and light the fires to 375 degrees.
2. Cream together your butter and sugar until it's light and fluffy.
3. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt.
4. When that is done, fold in the two cups of butterscotch baking chips by hand, and prepare to put them on some parchment paper lined cookie sheets.
5. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
6. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
7. Flatten each of them as much as you can. This is a dry dough , no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
8. Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets completely.
9. These are crispy little bites of butterscotch heaven!
10. Recipe by: Karlynn Johnston (source: https://www.thekitchenmagpie.com/crispy-butterscotch-cookies/)