Red Meat Allergy Friendly Gluten Free Butterscotch Cookies

Total time1 hr 9 min

Prep time15 min

Cook time24 min

Red Meat Allergy Friendly Gluten Free Butterscotch Cookies

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Ingredients

24 servings

1 cup (2 sticks) unsalted butter
Land O Lakes Whipped Butter Salted - 8 Oz Kerrygold Pure Irish Butter Sticks Kerrygold Butter Pure Irish Unsalted - 8 Oz Kerrygold Pure Irish Unsalted Butter Vital Farms Pasture Raised Sea Salted Alfresco Butter - 8 Oz
See all
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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