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Salty-Sweet Butterscotch Cookies
Ingredients
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1/2
cup butter, softened
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1
cup granulated sugar
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1
cup packed brown sugar
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1
teaspoon baking powder
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1/2
teaspoon baking soda
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1/2
teaspoon salt
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2
eggs
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2
teaspoons vanilla
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2
cups white whole wheat flour or all-purpose flour
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3/4
cup coarsely chopped salted dry roasted cashews
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2/3
cup butterscotch-flavor pieces
Directions
1. Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
From the Test Kitchen
- Storage Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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I also made these for a cookie exchange and they are awesome. The only problem issue I had was taking them off the cookie sheet. It states ungreased cookie sheet and the cookies were not easy to take off the cookie sheets.
12/19/2010 12:12:44 PM Report AbuseHow do I thaw these?
12/13/2010 08:10:20 PM Report AbuseI made these cookies for a Christmas cookie exchange. They quite delicious! The cashews added just the right hint of salty taste to combine with the sweetness and butterscotch chips. These cookies also had a very good shelf-life. We enjoyed these immensely. So much so, my 10 yr. old daughter used these cookies as a topic of a speech at school. Only great cookies make that kind of impact!
1/10/2010 01:31:25 PM Report Abuse