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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Salty-Sweet Butterscotch Cookies

Makes: 48 servings
Prep 35 mins Bake 375°F 8 mins to 10 mins
Salty-Sweet Butterscotch Cookies
Ingredients
  • 1/2  cup  butter, softened
  • 1  cup  granulated sugar
  • 1  cup  packed brown sugar
  • 1  teaspoon  baking powder
  • 1/2  teaspoon  baking soda
  • 1/2  teaspoon  salt
  • 2  eggs
  • 2  teaspoons  vanilla
  • 2  cups  white whole wheat flour or all-purpose flour
  • 3/4  cup  coarsely chopped salted dry roasted cashews
  • 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
  • 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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