Salty-Sweet Butterscotch Cookies
For a scrumptious after-school snack, try these classic butterscotch chip cookies. Dry-roasted cashews provide a deliciously salty twist in the recipe.
Prep Time:
35 mins
Total Time:
43 mins
Servings:
about 48 cookies
Ingredients
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1/2 cup butter, softened
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1 cup granulated sugar
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1 cup packed brown sugar
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1 teaspoon baking powder
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1/2 teaspoon baking soda
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1/2 teaspoon salt
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2 eggs
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2 teaspoons vanilla
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2 cups white whole wheat flour or all-purpose flour
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3/4 cup coarsely chopped salted dry roasted cashews
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2/3 cup butterscotch-flavor pieces
Directions
1.
Preheat oven to 375 degrees F. In a large bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch pieces.
2.
Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
3.
To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
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