Appears in Cook's Country October/November 2012
Few flavors are as familiar as butterscotch. Replicating that flavor in a cookie, however, is like having a clear destination but no map.
Butterscotch is made by cooking brown sugar and butter together, but simply adding those ingredients to our icebox cookie dough wasn’t enough to make a convincingly butterscotch-y cookie. Exchanging dark brown sugar for light helped but not...