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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
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
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. 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° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts
2 each: 248 calories, 9g fat (3g saturated fat), 28mg cholesterol, 221mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.
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