Soft-Baked Reese’s Pieces Butterscotch Cookies

By srumbel

Makes 16 large cookies. Cookies stay soft and fresh for 7 whole days at room temperature. Cookies may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 12 minutes.



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Ingredients

• 2 and 1/4 cup all-purpose flour, spoon & leveled
• 1 teaspoon baking soda
• 1 and 1/2 teaspoons cornstarch
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, melted
• 3/4 cup light brown sugar, loosely packed
• 1/2 cup granulated sugar
• 1 large egg + 1 egg yolk*
• 2 teaspoons vanilla extract
• 3/4 cup butterscotch chips
• 1/2 cup Reese's Pieces
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• Under Creative Commons License: Attribution
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Preparation

Step 1

1.Toss together the flour, baking soda, cornstarch and salt in a large bowl. Set aside.
2.In a medium size bowl, whisk the melted butter, brown sugar, and white sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft. Fold in the butterscotch chips and Reese's Pieces. The add-ins may not stick to the dough because of the melted butter, but do your best to have them evenly dispersed among the dough. Cover the dough and chill for at least 2 hours, or up to 3 days. Chilling is mandatory. I chilled this dough for 1 day.
3.Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
4.Preheat the oven to 325F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
5.Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will allow the balls to stay intact. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Put 8 balls of dough onto each cookie sheet. Press a few more butterscotch chips or Reese's Pieces on top of the dough balls for looks, if desired. Keep 1 sheet of cookie dough balls in the refrigerator as you bake the 1st batch.
6.Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. Do not bake longer than 12 minutes. They will continue to bake on the cookie sheet. Allow to cool on the cookie sheet for 10 minutes before moving to a wire rack to cool completely.

Notes

*Room temperature egg + egg yolk are preferred. To bring eggs to room temperature quickly, simply place the whole eggs into a glass of warm water for 10 minutes. What to do with the extra egg white? Make these or these.



Read more from the source: http://sallysbakingaddiction.com/2013/05/28/soft-baked-reeses-pieces-butterscotch-cookies/#ixzz2UbjwFmy7
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook

Read more from the source: http://sallysbakingaddiction.com/2013/05/28/soft-baked-reeses-pieces-butterscotch-cookies/#ixzz2UbjrxtrD
Under Creative Commons License: Attribution
Follow us: @sallysbakeblog on Twitter | sallysbakingaddiction on Facebook