Grandma’s Cookies: Ultimate Fluffy Nutty Chocolate Scotchers
Sharing another recipe from of my grandma’s cookbook – her famous fluffy nutty chocolate scotcher cookies!
I pulled out my Grandma’s recipes the other day, looking for something new to attempt to bake & found this cookie recipe. I honestly don’t remember her making them – but I’m pretty sure I would have avoided them as a kid because I thought nuts were the enemy of all baked goods.
What drew me to the recipe initially was that there are 2 types of baking chips and 2 types of nuts used. That sounds like a lot of mixins – which has my name written all over it. They also looked fairly easy to make and I had all of the ingredients in my pantry!
These fluffy, decadent cookies are called “Fluffy Nutty Chocolate Scotchers”… the name in itself is just funny enough to make we want to try them. I modified the recipe slightly – because I can’t remember the last time I bought Crisco for a recipe. And grandma LOOOOOVED her Crisco. I swear – 75% of her recipes call for it and I usually just substitute butter or coconut oil.
With fluffy cookies like this, you normally have to chill the dough for at least an hour. But because we’re using cold butter, it only takes about 15 minutes. We love instant gratification!
Fluffy Nutty Chocolate Scotcher Cookies
Let’s break down the name:
These cookies get they’re extra thick & fluffy consistency from cornstarch. I love using cornstarch in my cookies because it results in a really soft texture. Meaning, these are going to be big n’ tall – not flat & crispy.
What makes them nutty? Well, we’re using two types of nuts! Pecans and honey roasted peanuts. The honey roasted peanuts give the cookies a really unique flavor and added texture, which I love. Most cookie recipes call for walnuts or regular peanuts, so I thought this was a fun variation.
And what about the chips? We’re using both chocolate chips and butterscotch chips. There wasn’t a specification on the type of chocolate so I used semi-sweet chocolate chips. Semi-sweet is going to be less sweet &have more chocolate flavor. Since butterscotch is on the sweeter side, it’s a good balance.
Ingredients
- 1 cup salted butter
- 3/4 cup light brown sugar
- 1/2 cup granulated white sugar
- 2 eggs
- 1 tbs vanilla extract
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup cake flour
- 1¾ cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped pecans
- 1 cup chopped honey roasted peanuts
Directions
- Preheat your oven to 410 degrees F. I recommend lining your baking sheets with parchment paper.
- In a large bowl or your stand mixer bowl, combine the butter and both sugars on medium speed for about a minute & then on high speed for an additional 30 seconds. The mixture will be light and fluffy.
- Beat in the eggs and vanilla for about 30 seconds on medium speed.
- Mix in the cornstarch, baking soda, salt, cake flour and all-purpose flour on low speed until it’s just incorporated – you don’t want to over mix or mix at too high of a speed.
- Gently stir in the chocolate chips, butterscotch chips, pecans and peanuts. Put the dough in the refrigerator for about 15 minutes.
- Use a large cookie scoop to portion out the dough – you want the dough to stay kind of loose & not compacted. Don’t use your hands to roll it into a ball or press to hard with the scoop. They’ll look kind of rustic. Place the cookies about 2” apart on the baking sheet.
- Bake for about 8 minutes on the middle rack of the oven. The cookies will look cooked but you don’t want them to start browning too much – the goal is for the outside to be soft and the inside to be slightly underdone. You don’t want to over-bake them – they’ll keep cooking even after you pull them out of the oven.
- The cookies will be delicate while they cool, so all them to cool off completely on the baking sheet before removing them to serve or store.
Fluffy Nutty Chocolate Scotcher Cookies
Ingredients
- 1 CUP SALTED BUTTER
- 3/4 CUP LIGHT BROWN SUGAR
- 1/2 CUP GRANULATED WHITE SUGAR
- 2 EGGS
- 1 TBS VANILLA EXTRACT
- 1 TSP CORNSTARCH
- 1 TSP BAKING SODA
- 1/2 TSP SALT
- 1 CUP CAKE FLOUR
- 1¾ CUPS ALL-PURPOSE FLOUR
- 1 CUP SEMI-SWEET CHOCOLATE CHIPS
- 1 CUP BUTTERSCOTCH CHIPS
- 1 CUP CHOPPED PECANS
- 1 CUP CHOPPED HONEY ROASTED PEANUTS
Instructions
- PREHEAT YOUR OVEN TO 410 DEGREES F. I RECOMMEND LINING YOUR BAKING SHEETS WITH PARCHMENT PAPER.
- IN A LARGE BOWL OR YOUR STAND MIXER BOWL, COMBINE THE BUTTER AND BOTH SUGARS ON MEDIUM SPEED FOR ABOUT A MINUTE & THEN ON HIGH SPEED FOR AN ADDITIONAL 30 SECONDS. THE MIXTURE WILL BE LIGHT AND FLUFFY.
- BEAT IN THE EGGS AND VANILLA FOR ABOUT 30 SECONDS ON MEDIUM SPEED.
- MIX IN THE CORNSTARCH, BAKING SODA, SALT, CAKE FLOUR AND ALL-PURPOSE FLOUR ON LOW SPEED UNTIL IT’S JUST INCORPORATED – YOU DON’T WANT TO OVER MIX OR MIX AT TOO HIGH OF A SPEED.
- GENTLY STIR IN THE CHOCOLATE CHIPS, BUTTERSCOTCH CHIPS, PECANS AND PEANUTS. PUT THE DOUGH IN THE REFRIGERATOR FOR ABOUT 15 MINUTES.
- USE A LARGE COOKIE SCOOP TO PORTION OUT THE DOUGH – YOU WANT THE DOUGH TO STAY KIND OF LOOSE & NOT COMPACTED. DON’T USE YOUR HANDS TO ROLL IT INTO A BALL OR PRESS TO HARD WITH THE SCOOP. THEY’LL LOOK KIND OF RUSTIC. PLACE THE COOKIES ABOUT 2” APART ON THE BAKING SHEET.
- BAKE FOR ABOUT 8 MINUTES ON THE MIDDLE RACK OF THE OVEN. THE COOKIES WILL LOOK COOKED BUT YOU DON’T WANT THEM TO START BROWNING TOO MUCH – THE GOAL IS FOR THE OUTSIDE TO BE SOFT AND THE INSIDE TO BE SLIGHTLY UNDERDONE. YOU DON’T WANT TO OVER-BAKE THEM – THEY’LL KEEP COOKING EVEN AFTER YOU PULL THEM OUT OF THE OVEN.
- THE COOKIES WILL BE DELICATE WHILE THEY COOL, SO ALL THEM TO COOL OFF COMPLETELY ON THE BAKING SHEET BEFORE REMOVING THEM TO SERVE OR STORE.
