You know when you are walking through the mall and all you can smell is fresh baked cookies?  I don’t really go to the mall all too often but when I do, you better believe it’s for that cookie smell.  And that’s exactly what my house smelled like when this butterscotch cookie cake was baking.

Butterscotch, butter, brown sugar…my dream recipe.  Butterscotch chips are a huge weakness for me.  I am not ashamed to even say that sometimes I buy a bag just for snacking.

My love of butterscotch comes honestly – my whole family loves it.  My mom makes the best butterscotch pie you can imagine.  In fact, I’m not sure why I have never blogged about it.  I’m salivating just telling you about it.

And this cookie cake – so simple.  And the texture was so amazing – chewy on the outside, soft and buttery on the inside.  And then there’s the butterscotch – just cannot be beat.

I met the cool Wüsthof people at IFBC and they recently sent me an awesome Gourmet 6 1/2-inch offset Cake Knife and I fell in love the minute that I unwrapped it.  It’s sturdy but lightweight.  One edge has these super-sharp, teeny tiny serrations that prevent the cake from tearing or crumbling as it’s cut.  And the triangular shape allows the knife to easily switch to a serving utensil.  It an easy-to-clean, easy-to-store knife that I am proud to have in my baking supplies.

Wüsthof wants to give three of you one of these knives.  See below to enter!

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Butterscotch Chip Cookie Cake

Yield: 8 slices

Prep Time: 5 minutes

Cook Time: 20 minutes

Butterscotch chips give a unique twist to a classic cookie cake recipe.

Ingredients:

1/2 cup butter, room temperature
1/4 cup granulated sugar
1/3 cup brown sugar
1 egg
1 tsp. vanilla
1 1/4 cup flour
1/2 tsp. salt
1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 (heaping) cup butterscotch chips

Directions:

Preheat the oven to 350 degrees. Grease a 9-inch round pan and set aside.

In a small bowl, whisk together the flour, salt, cream of tartar and baking soda.

In the bowl of a stand mixer, cream the butter and sugars together until combined and creamy. Add the egg and vanilla and mix for several minutes until light, fluffy and a pale yellow color.

With the mixer on low speed, add the dry ingredients and mix until fully combined. Add in the butterscotch chips.

Turn the dough out into the prepared pan and use an offset spatula to spread into an even layer. Bake in the preheated oven for 20-22 minutes, until the edges are lightly brown and set. Remove from the oven and cool in the pan on a wire rack.

Cassie’s Notes:
Add in some chocolate chips, white chips, peanut butter chips or caramel bits in place of some of the butterscotch – or make a combination of your favorites!

Adapted from Food.com via Dine and Dish

THIS GIVEAWAY IS NOW CLOSED

Required entry: (You will not be entered unless you do this part) Leave a comment below telling me (and be specific) what your favorite cake is.

Optional entries: (please leave a separate comment for each one; if you already do one of the following, just leave a comment telling me that you already do it.)

1. subscribe to Bake Your Day’s weekly newsletter & confirm your subscription.

2. follow Bake Your Day and Wüsthof on Twitter

3. follow Bake Your Day and Wüsthof on Facebook

4. follow Bake Your Day on Pinterest

Three winners will be chosen to receive one (1) knife each.  The giveaway will be open from Thursday, October 25 until Sunday, November 4, 2012 at 11:59 pm.  Each participant can submit a total of five (5) entries.  The winner will be contacted via email using the address used to leave a comment below.  The winner will have 48 hours to respond before another winner is chosen.  Open to US residents.  No purchase necessary to enter. 

Disclaimer: This giveaway is being sponsored by Wüsthof.  I was provided knife to review but was not compensated in any other way.  As always, the opinions expressed are 100% my own.  This post contains affiliate links.