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Christina Tosi's Cinnamon Butterscotch Cookies

Christina Tosi's Cinnamon Butterscotch Cookies
Henry Hargreaves
Cook Time:
12 mins
Prep Time:
10 mins
makes 18 cookies

Chef notes

For me, the fall is all about coziness, and these gooey, brown cookies make me feel like I am wrapped in a blanket, next to a crackling fire.

Technique tip: If you like a smaller (or larger) cookie, go for it, you're the boss, after all! Keep in mind that a smaller scoop will bake faster (reduce bake time 2-4 minutes) and a larger scoop will take longer (increase bake time 2-4 minutes).

Swap option: You can play with spices and chips here.


  • 1 cup (2 sticks) unsalted butter, super soft
  • cups packed light brown sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • cups all-purpose flour
  • 2 tablespoons nonfat milk powder
  • 2 tablespoons ground cinnamon
  • teaspoons salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 11-ounce bag butterscotch chips



Heat the oven to 350 F. Spray your baking sheets.


In a large bowl, and using a wooden spoon or sturdy spatula, mix together the butter and sugar, flexing your muscles for about 2 minutes, until they are fully combined. Add the egg and vanilla, and stir until combined and fluffy, about 1 minute.


In a medium bowl, mix the flour, milk powder, cinnamon, salt, baking powder and baking soda, and add to the sugar mixture, mixing until just combined.(If your dough is exceptionally wet, if it looks really shiny or oily, your butter was likely too hot. Throw it in the fridge for a few minutes to firm up before continuing on.)


Fold in the butterscotch chips.


Scoop your dough into 2 tablespoons-sized balls and place 2-3 inches apart onto your sprayed sheets. Bake for 10-12 minutes, until the edges of the cookies are golden brown. With oven mitts, remove the baking sheets from the oven and cool the cookies completely on the baking sheets. Store in an airtight container for up to a week.