I’m more than a little obsessed with cookies. I rarely crave candy—when I want carbs, I want it to have flour and sugar and butter. I know, I know, you can’t stand what a health nut I am! Now is the time where I tell you what diet I’m on and how great it is. Well, if you must know, I’m on what could be called ‘The Inclusion Diet’, and like it’s moniker would suggest, it includes everything. These are the cookie version of my grandpa’s favorite Butterscotch Brownies that I blogged about a while ago and they are the new star item of my diet! If you want to join with me on this Eating Journey™, this is a good place to start.

Butterscotch Cookie Batter:

• 1/4 cup browned butter
• 2 1/4 cup flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• pinch of salt
• 3/4 cup brown sugar
• 3/4 cup dark brown sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup butterscotch chips

Preheat oven to 375 degrees. Brown butter in small saucepan. Whisk the dry ingredients together; add eggs and vanilla to butter and whisk until combined. Mix butter mixture into dry ingredients until combined. Stir in butterscotch chips. Scoop onto prepared baking sheets. Bake for 8 minutes, let cool.

Frosting:

• 1/2 cup brown sugar
• pinch salt
• 1 1/2 tablespoons butter
• 1/8 cup milk
• 3/4 cup powdered sugar

Combine brown sugar and butter; bring to a boil stirring constantly. Add milk and boil slowly for 3 minutes. Whisk in powdered sugar until well-combined. Dip the top of the cooled cookies in frosting and place on parchment paper. Pro tip: if you happen to have these a day or two later, warm up in the microwave for 5 minutes so they are a little gooey again. You’re welcome!

Makes 24 cookies.

-CK 1.0