Butterscotch Walnut Drops Recipe

Publisher Photo

Butterscotch Walnut Drops Recipe

Be the first to add a review
Publisher Photo
I created this recipe when I had company coming for Christmas and I was fresh out of chocolate chips. The cookies were such a hit with family that they became a treasured holiday tradition. I've been making the recipe for over 40 years now. —Jeanne Walker, Oxnard, California
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch
MAKES:
60 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min./batch

Ingredients

  • 2/3 cup butter, softened
  • 2/3 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups coarsely chopped walnuts
  • 1 package (10 to 11 ounces) butterscotch chips

Directions

Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in walnuts and butterscotch chips.
Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Butterscotch Walnut Drops in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p69

  • 2/3 cup butter, softened
  • 2/3 cup shortening
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 cups coarsely chopped walnuts
  • 1 package (10 to 11 ounces) butterscotch chips
  1. Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in walnuts and butterscotch chips.
  2. Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until light brown. Cool on pans 2 minutes. Remove to wire racks to cool. Yield: about 5 dozen.
Originally published as Butterscotch Walnut Drops in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p69

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forButterscotch Walnut Drops

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review