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Big-Batch Butterscotch Cookies Recipe

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My mom and I perfected this recipe years ago. We get rave reviews on these crowd-pleasing cookies.
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES:120 servings
TOTAL TIME: Prep: 20 min. Bake: 10 min./batch
MAKES: 120 servings


  • 1-1/2 cups butter, softened
  • 3 cups packed brown sugar
  • 3 eggs
  • 1 tablespoon vanilla extract
  • 5-1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1-1/2 teaspoons baking soda
  • 1/2 teaspoon cream of tartar

Nutritional Facts

1 serving (2 each) equals 63 calories, 2 g fat (1 g saturated fat), 11 mg cholesterol, 53 mg sodium, 10 g carbohydrate, trace fiber, 1 g protein.


  1. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture and mix well (bowl will be full.)
  2. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: about 20 dozen.
Originally published as Big-Batch Butterscotch Cookies in Best of Country Cookies 1999, p104

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Reviewed May. 21, 2009

"Very good cookie, but it did not yeild 20 dozen."

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