Madras Butterscotchies

Madras Butterscotchies

Madras Butterscotchies

Print
Are you a butterscotch fan?! Buttery and golden these cookies offer a unique flavor combination. Spiced with our bestselling Madras South Indian Curry, these cookies boast flavor that is full of classic baking spices like cardamom, ginger and cinnamon, along with an earthy richness from turmeric and little pops of pepper. The turmeric also adds an appealing hint of golden color.

The savory elements in the spice balance the butterscotch to make a cookie that is not too sweet. The oatmeal and creamy cashews keep these cookies moist, perfect for gift giving.

This recipe makes a big batch of crowd pleasing cookies, perfect for a cookie exchange or group gathering.
Yields
1 servings
Prep Time Cook Time Total Time
10 min 10 min 20 min
Madras Butterscotchies

Ingredients

  • 1 cup unsalted butter, room temperature
  • 1 teaspoon salt
  •  teaspoon baking soda
  • 1-1/2 cups dark brown sugar, packed
  • 1 tablespoon Madras South Indian Curry
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3 cups quick-cooking oats
  • 1 cup chopped cashews
  • 2 cups butterscotch chips

Directions

Preheat the oven to 350°F.

Beat together the butter, salt, baking soda, brown sugar, Madras curry powder and vanilla.

Beat in the eggs, then the flour. Add the oats, cashews, and butterscotch chips, and mix well.

Scoop 2 tablespoons of dough onto a pan sprayed cookie sheet, keeping the cookies at least 2 inches apart. Gently push down on the cookie dough ball until it is slightly flat. This will help them bake evenly. 

Bake for 8-10 minutes or until the cookies are a very light golden brown around the edges.

Remove them from the oven, and cool on a rack.

Flavor Alternatives

Kashmiri Curry would also be good in these, mix it up with Middle Eastern Advieh for a savory and floral flavor or give them a powerful punch with Gingerbread Spice

Madras Butterscotchies

Madras Butterscotchies

COOK TIME: 10.0

  • 1 cup unsalted butter, room temperature
  • 1 teaspoon salt
  •  teaspoon baking soda
  • 1-1/2 cups dark brown sugar, packed
  • 1 tablespoon Madras South Indian Curry
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • 3 cups quick-cooking oats
  • 1 cup chopped cashews
  • 2 cups butterscotch chips

Preheat the oven to 350°F.

Beat together the butter, salt, baking soda, brown sugar, Madras curry powder and vanilla.

Beat in the eggs, then the flour. Add the oats, cashews, and butterscotch chips, and mix well.

Scoop 2 tablespoons of dough onto a pan sprayed cookie sheet, keeping the cookies at least 2 inches apart. Gently push down on the cookie dough ball until it is slightly flat. This will help them bake evenly. 

Bake for 8-10 minutes or until the cookies are a very light golden brown around the edges.

Remove them from the oven, and cool on a rack.

Madras Butterscotchies

Are you a butterscotch fan?! Buttery and golden these cookies offer a unique flavor combination. Spiced with our bestselling Madras South Indian Curry, these cookies boast flavor that is full of classic baking spices like cardamom, ginger and cinnamon, along with an earthy richness from turmeric and little pops of pepper. The turmeric also adds an appealing hint of golden color.

The savory elements in the spice balance the butterscotch to make a cookie that is not too sweet. The oatmeal and creamy cashews keep these cookies moist, perfect for gift giving.

This recipe makes a big batch of crowd pleasing cookies, perfect for a cookie exchange or group gathering.

Leave a comment

Please note: comments must be approved before they are published.