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Double Butterscotch Cookies Recipe
Double Butterscotch Cookies Recipe photo by Taste of Home
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Double Butterscotch Cookies Recipe

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This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. —Beverly Duncan, Lakeville, Ohio
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES:42 servings
TOTAL TIME: Prep: 20 min. + chilling Bake: 10 min./batch + cooling
MAKES: 42 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4 cups packed brown sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 6 cups all-purpose flour
  • 3 teaspoons baking soda
  • 3 teaspoons cream of tartar
  • 1 teaspoon salt
  • 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
  • 1 cup finely chopped pecans

Nutritional Facts

2 each: 248 calories, 9g fat (3g saturated fat), 28mg cholesterol, 221mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.

Directions

  1. In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.
  2. Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
  3. Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 7 dozen.
Originally published as Double Butterscotch Cookies in Best of Country Cookies 1999, p91


Reviews for Double Butterscotch Cookies

AVERAGE RATING
(18)
RATING DISTRIBUTION
5 Star
 (11)
4 Star
 (3)
3 Star
 (1)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
BilliePock User ID: 8314002 237356
Reviewed Nov. 14, 2015

"These turned out great. I learned you do have to let them chill well or they will not hold their shape. We were just really excited to try them. They are so delicious. I added dark chocolate chips also."

MY REVIEW
cjmead User ID: 293231 62084
Reviewed May. 8, 2014

"This is a great recipe. I don't bother making logs and refrigerating. I just form the dough (yes, it is very crumbly) into 1" balls and flatten them. Much easier! It makes about 10 dozen this way. I just tried it with coconut. Crunched up Heath Bars is better. I added miniature chocolate chips and toffee bits to the last sheet. I'll stick with the Heath Bars from now on. I live at an altitude of 7300' and didn't change a thing."

MY REVIEW
pcstirn User ID: 7537136 80526
Reviewed Feb. 2, 2014

"Ok, I changed a LOT of this recipe, made it smaller, less sugar-to-fat ratio, and added butterscotch chips. Now it's:

1/2 c butter, 1/2 c Crisco, 3 c Stevia/sugar mix, 1 1/2 tsp molasses (to make up for not using brown sugar, but it's optional), 3 eggs, 1 Tbls vanilla extract, 1 c white whole wheat flour, 3 1/2 c all purpose flour (I used King Arthur for both flours), 2 tsp baking soda, 2 tsp cream of tartar, 1 tsp salt, 8 oz English toffee bits, 8 oz butterscotch chips, 1 c chopped pecans.
I mixed them up per instructions, rolled and chilled them overnight, and baked them at 375 deg F rotating the pan halfway through. I also slammed the pan down on the stovetop when they got too puffy so they would flatten out and put them back in the oven again for a total of about 14 minutes. I baked them till they were golden, and then cooled them on the pan. They were crispy to bite into but had a slightly chewy texture after that first bite. I froze 2/3 of the batter for later use, but I still got about 2 dozen 3-inch cookies in the first baking. I'll definitely make these again. Friends loved them! I'd give them a 5-star rating except I changed so much of the quantities. The original is awesome (I made a 1/4 batch just to try; they were way too sweet for me), but mine is a little more healthy."

MY REVIEW
jbpar User ID: 7645480 25477
Reviewed Jan. 31, 2014

"I have not made these cookies yet, but giving 3 stars because they sound good. After shaping into rolls can they be frozen for a later use?"

MY REVIEW
GirishKatta User ID: 7329112 62080
Reviewed Jan. 28, 2014

"This cookies are one to taste ;)"

MY REVIEW
E.R.B User ID: 6175670 28597
Reviewed Jan. 3, 2014

"the best!!"

MY REVIEW
wealthbuilder1 User ID: 4699898 31846
Reviewed Dec. 22, 2013

"Too much flour , and very little butterscotch flavor. I won't be making them again. This was a money waster for sure."

MY REVIEW
tammyreid User ID: 4048262 33065
Reviewed Dec. 19, 2013

"Just a thought, these cookies would not be so crumbly if more fat was added. The fat to flour and sugar is to low. I will make these adding another cup of fat."

MY REVIEW
marciehill User ID: 7514800 31805
Reviewed Dec. 18, 2013

"Yummy"

MY REVIEW
AMANDALEEANN User ID: 6377446 41647
Reviewed Dec. 18, 2013

"If you live at a higher elevation, add (a LOT) more flour. Due to the 4 hour chill time before baking (I only have 4 hours between getting home from work and bedtime!) I couldn't test a cookie and add more flour. They were a bit on the sugary side for me and I wasted a lot of ingredients, so I won't try them again."

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