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Double Butterscotch Cookies Recipe

Double Butterscotch Cookies Recipe

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 YIELD:42 servings

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4 cups packed brown sugar
  • 4 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

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.

Nutritional Facts

2 cookies equals 248 calories, 9 g fat (3 g saturated fat), 28 mg cholesterol, 221 mg sodium, 39 g carbohydrate, 1 g fiber, 3 g protein.