Butterscotch Mountain Cookies

Take a break from the traditional chocolate chip with these butterscotch mountain cookies! Filled with butterscotch chips, coconut and sliced almonds, rolled in a dusting of sesame seeds for a nutty crunch.

*Please note* this post was originally published in 2017.  I’ve since redone the text but the recipe remains the same.

Have you ever taken a quiz to determine your personality type? I’d taken a few over the course of my career, but Etienne recently had to complete one for some career development he’s doing. On Saturday night we both took the 16 personalities test and had a lot of fun reading and comparing our results. It’s free – you should try it one night when you have nothing better to do. It’s surprisingly accurate!

I ended up being identified as an ENFP (Extroverted-Intuitive-Feeling-Prospecting) and Etienne was described as an INTJ (Introverted-Intuitive-Thinking-Judging). To summarize, I’m a social person who places a lot of emphasis on my intuition and feelings, and I prefer keeping my options open in life. Basically, I’m a chatty, emotional, dreamer who has a hard time focusing haha. 🙂

Etienne? His description fit him accurately. He thrives on some quality alone time, and is one of the most practical, rational, intelligent people I know. Definitely not someone who suffers fools gladly. Apparently, opposites really do attract.

Anyway, serious thought-provoking nights like this one require some fuel. What better fuel than my newest butterscotch mountain cookies?

What is a mountain cookie?

I am not going to pretend I have a reason I’m calling these “mountain cookies” but I always think of them as a cookie that’s filled with a tons of different ingredients and components, like almonds, chips, coconut and sesame seeds! Like a mountainous terrain?

The butterscotch chips add a sweet, buttery flavour to cookies, and combined with sliced almonds and coconut, the flavours completely compliment each other. The finishing touch is a little sesame seed bath to give the cookies a nutty crunch. I love cookies with a ton of different fillings! Every bite is a surprise. I guess that’s a tribute to my spontaneous personality?

How do you make these butterscotch cookies?

These mountain cookies come together just like every other chocolate chip cookie! Use a stand mixer fitted with the paddle attachment or a handheld electric mixer to blend the butter, sugars and eggs together. The dry ingredients are slowly mixed in after!

To prevent too much spreading, the prepared cookie dough needs to be chilled for at least an hour. Once chilled, the dough can be rolled into balls of about 1.5 tablespoons each, and then pressed into a bowl filled with sesame seeds.

Bake the cookies for 9-11 minutes or until the edges are just slightly browned.

The recipe makes about 2 1/2 dozen cookies – if you don’t want that many at once (is that a thing?) you can freeze the prepared balls for up to 2 months, in an airtight container (coated with seeds or not). This is also a good trick to keep up your sleeve for unexpected company!

What personality type are you? Take the test while keeping yourself nourished with cookies!

Some of my other favorite cookie recipes:

• oatmeal caramel stuffed cookies
• caramel snickerdoodles
• raspberry filled sugar cookies

Butterscotch Mountain Cookies

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• Author: Katherine
• Total Time: 1 hours 35 minutes
• Yield: 2 1/2 dozen cookies 1x

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Description

Take a break from the traditional chocolate chip with a cookie filled with butterscotch chips, coconut and sliced almonds, rolled in a dusting of sesame seeds for a nutty crunch.

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Ingredients

Scale 1x2x3x

• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1/2 cup brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup butterscotch chips
• 1/3 cup coconut flakes
• 1/3 cup sliced almonds
• 1/3 cup sesame seeds

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Instructions

1. Combine together the flour, baking soda and salt in a large mixing bowl. 
2. In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, beat the butter until smooth. Add both sugars, and beat on medium-high for about 1 minute, until light and fluffy. Add the egg and vanilla, beating to combine. Scrape down the sides of the bowl as needed.
3. With the mixer running on low, add the dry ingredients to the wet, and beat until just combined. Using a large wooden spoon, gently stir in the chips, almonds and coconut. Place the dough, covered, in the fridge for at least an hour to chill.
4. Preheat the oven to 350 F and line two large baking sheets with parchment paper. Remove the dough from the fridge.
5. Fill a shallow bowl with the sesame seeds. Using 1.5 tablespoons of dough at a time, roll the dough into a ball and then roll it around in the sesame seeds, using a bit of pressure to get the seeds to stick. Place the balls 2 inches apart on the cookie sheet. 
6. Bake the cookies for 9-11 minutes, or until the edges are slightly browned. If the cookie did not flatten as much as you’d like, use a fork and while the cookie are still warm, flatten them with the back of the fork. Allow the cookies to cool on the baking sheet for 5 minutes before removing them with a spatula to a wire rack, to cool completely.

Cookies will keep for up to 1 week at room temperature, in an airtight container, or in the freezer for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 20 minutes

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