First I have to say that the flavor of these cookies is phenomenal. I have been a butterscotch lover since I was a kid. (A Butterscotch Sundae was always my choice at Mickey D's.) I love butterscotch chips in my chocolate-chip cookies, and you know those old-fashioned butterscotch cakes? The kind with the cooked frosting? Omigod. Love. My grandmother made the best one ever. (Note to self: Try to find Maw Maw's butterscotch-cake recipe!)
That being said the question becomes: What did I do wrong? If you go to Nicole's site you'll see how perfectly her cookies baked. Lightly colored, obviously sugary and good, and easy to stack. Mine? Well, they didn't turn out like hers at all. That's not say that we didn't eat them. Of course we did! But they never completely firmed up, and I had a really hard time with the dough. It never got hard enough for me to slice so I'm thinking that's where I did something wrong. (I see that another commenter had the same problem. But others didn't. Weird.)
So can anybody help me out? Do you see a step that maybe I forgot that made all the difference? Why did my cookies spread so much? Why wouldn't they firm up? I know that we've all made mistakes in the kitchen and that one of you fine bakers can point me in the right direction. Like I said before: I loved the flavor of these cookies. I want to make them again. But I want to do it right this time!
Butterscotch Thins by Baking Bites