Carrageenan Free Gluten Free Butterscotch Cookies
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Learn more →Ingredients
24 servings
- 1 cup (2 sticks) unsalted butter
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 cups gluten free flour blend
- 1 tsp baking soda
- 1 tsp xanthan gum (omit if your flour blend already contains it)
- ½ tsp fine salt
- 2 cups butterscotch chips
- ½ cup chopped pecans (optional)
Instructions
- 1
Melt the butter in a medium saucepan over medium heat, stirring occasionally, until the foam subsides and the milk solids turn golden brown and smell nutty, about 6–8 minutes. Pour the browned butter into a large mixing bowl and let it cool until no longer hot to the touch, about 20–25 minutes.
- 2
Whisk the light brown sugar and granulated sugar into the cooled browned butter until fully combined. Add the eggs one at a time, whisking well after each addition, then whisk in the vanilla extract until the mixture is smooth and slightly thickened.
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