Double Butterscotch Cookies Recipe
- 1/2 cup butter, softened
- 1/2 cup shortening
- 4 cups packed brown sugar
- 4 Eggland's Best 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
- 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.
- Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
- 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.
Reviews for Double Butterscotch Cookies(5)
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I have made these many times and everybody loves them. I use a little less flower to make the dough less crumbly. I also make them much smaller and shape the dough into about 10 10-inch logs. Definitely a keeper and part of our Christmas cookie-must-haves!
made friends with these cookies :)
My family loves this cookie! I make it every Christmas.
Love this recipe have made it many time, I add 1 cup of mini semisweet chocolate chips. YUM!
My husband loves all thing butterscotch....but this recipe was not tasty, in fact it had no taste.
will not make again nor recommend it to anyone.