Estimated per cookie using 36 cookies and a representative 11-ounce package of butterscotch chips. Nutrition varies by brand, package size, and portion size.
I’ve been working my way through my grandmother’s handwritten cookie cards, and these Grandma’s Old-Fashioned Butterscotch Chip Cookies are exactly the kind of recipe I want to preserve.
For my batch, I made two changes from the card: I left out the nuts and used the entire package of butterscotch chips instead of guessing an older package measurement.
Otherwise, I kept the recipe simple: butter, brown and white sugar, eggs, vanilla, flour, and butterscotch chips. The cookies are dropped by teaspoonfuls, lightly flattened, and baked at 375°F for 8–9 minutes.
About My Vintage Recipe Project
I’ve been going through old family recipe cards and actually baking them instead of letting them sit in a box. I’m not trying to modernize everything or turn these into completely different recipes. When I change something, I’ll tell you exactly what changed.
Try These Next
Try my Grandma’s Gumdrop Cookies, Grandma’s Sand Tarts, or Old-Fashioned Toll House Chocolate Chip Cookies.
Why You’ll Love These Cookies
- Straightforward cookie dough: No chilling or complicated technique.
- Brown sugar + white sugar: Both appear in Grandma’s formula.
- Lots of butterscotch: This version uses the whole package.
- Easy drop cookies: Scoop, lightly flatten, and bake.
- Real family recipe: This version comes directly from Grandma’s handwritten card.
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup butter, softened
- ½ cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, beaten
- 1 teaspoon vanilla extract
- 1 full package butterscotch chips
From Grandma’s Original Card
- ½ cup chopped nuts, optional
I did not use the nuts in my batch.
Ingredient Notes
Butterscotch Chips
I used the entire package. Since bag sizes can vary by brand, I’d rather tell you exactly what I did than invent an ounce measurement that wasn’t on Grandma’s card.
Butter
Let it soften before creaming it with the sugars.
Nuts
The original card includes ½ cup chopped nuts, but I left them out. Add them only if you want to follow the handwritten version more closely.
Why This Recipe Works
Cream the butter with both sugars, add the beaten eggs and vanilla, then mix in the flour, baking soda, and salt. Fold in the butterscotch chips last. Lightly flattening the teaspoonfuls helps the cookies bake in the shape Grandma intended.
Equipment
- Electric hand mixer
- Mixing bowls
- Baking sheets
- Cookie scoop
- Silicone spatula
Tools I Use for This Recipe
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Grandma’s Butterscotch Chip Cookies Step by Step
1. Preheat the Oven
Heat the oven to 375°F and prepare the baking sheets.
2. Mix the Dry Ingredients
Whisk together the flour, baking soda, and salt. Set aside.
3. Cream the Butter and Sugars
Beat the softened butter, brown sugar, and granulated sugar until smooth.
4. Add the Eggs and Vanilla
Beat in the eggs and vanilla until well combined.
5. Add the Dry Ingredients
Gradually mix the flour mixture into the butter mixture until a cookie dough forms.
6. Add the Butterscotch Chips
Fold in the entire package of butterscotch chips.
7. Scoop and Flatten
Drop the dough by teaspoonfuls onto the baking sheets. Lightly flatten the tops.
8. Bake
Bake at 375°F for 8–9 minutes, until set and just beginning to color.
9. Cool
Let the cookies sit briefly on the baking sheet before transferring them to a cooling rack.
Expert Tips
- Use the whole bag of chips. That’s how I made this version.
- Don’t overbake them. Start checking at 8 minutes.
- Flatten them lightly. Do not press the dough thin.
- Leave out the nuts for my version. Grandma included them, but I preferred just butterscotch.
Variations
Grandma’s original variation is to add ½ cup chopped nuts. I haven’t tested other chips or major ingredient swaps, so I’d keep the rest of the formula intact.
Storage
Grandma’s card doesn’t include storage instructions, and I haven’t established a tested storage window. Let the cookies cool completely before covering or storing them.
Frequently Asked Questions
Can I leave out the nuts?
Yes. That’s exactly what I did.
How many butterscotch chips should I use?
I used one full package.
Do I need to chill the dough?
No. The handwritten recipe does not call for chilling, and I did not add that step.
Should I flatten the cookies?
Yes, lightly.
How long do they bake?
8–9 minutes at 375°F.
Final Thoughts
There’s nothing complicated about Grandma’s butterscotch cookies, but that’s the point. It’s a simple drop cookie loaded with butterscotch chips, written down years ago because someone thought it was worth making again. Now it is.
BAKE THIS NEXT
Butterscotch Chip Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1/2 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs beaten
- 1 teaspoon vanilla extract
- 1 package butterscotch chips use the entire package
Equipment
- Electric hand mixer
Method
- Preheat the oven to 375°F and prepare baking sheets.
- Whisk together the flour, baking soda, and salt. Set aside.
- Beat the softened butter, brown sugar, and granulated sugar together until smooth and well combined.
- Add the beaten eggs and vanilla and mix well.
- Gradually mix in the dry ingredients until a cookie dough forms.
- Fold in the entire package of butterscotch chips.
- Drop the dough by teaspoonfuls onto the prepared baking sheets and lightly flatten the tops.
- Bake at 375°F for 8–9 minutes, until the cookies are set and just beginning to color around the edges.
- Let the cookies cool briefly on the baking sheet before transferring them to a cooling rack.
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