Rating: 4 stars
37 Ratings
  • 5 star values: 22
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 3
  • 1 star values: 3

For a scrumptious after-school snack, try these classic butterscotch chip cookies. Dry-roasted cashews provide a deliciously salty twist in the recipe.

Source: Better Homes and Gardens

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Recipe Summary test

prep:
35 mins
bake:
8 mins
total:
43 mins
Servings:
48
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

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.

Nutrition Facts

101 calories; fat 4g; cholesterol 14mg; saturated fat 2g; carbohydrates 15g; mono fat 1g; sugars 11g; protein 1g; sodium 76mg.
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