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Double Butterscotch Cookies

 Double Butterscotch Cookies
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
42 ServingsPrep: 20 min. + chilling Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1/2 cup shortening
  • 4 cups packed brown sugar
  • 4 eggs
  • 1 tablespoon McCormick® Pure 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

2 of 2

Double Butterscotch Cookies (continued)

Directions (continued)

  • 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.