At first I thought the good people at the Martha Stewart Cookbook Institute made a colossal mistake with this recipe because the ingredients include not one mention of butterscotch. No butterscotch chips, no butterscotch extract, no butterscotch schnapps even. Whoa-ho said I, MAJOR OVERSIGHT, Martha, forgetting the butterscotch in your butterscotch cookies. Tsk tsk.
But! It was I who was mistaken, for once baked, these cookies are imbued with sweet, buttery, boozy butterscotch flavor. It must be all the butter, vanilla, and dark brown sugar.
In addition to the yummy butterscotchy-ness, they are thin, crisp, and crumby. The white chocolate chunks make it all the more delightful and all the more likely to rot your teeth. These are very, very sweet cookies!