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Cookies Recipes
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Butterscotch Crunch Cookies
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20 minutes preparation, 10-15 minutes baking per batch
Makes 5 dozen cookies
2 ½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) butter, softened
1 cup firmly packed light brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon rum extract
1 cup chopped walnuts (about 4 ounces)
1 1/3 cups butterscotch morsels
½ cup semisweet chocolate morsels
1. Preheat oven to 350F. Grease 2 baking sheets.
2. Mix together flour, baking soda and salt.
3. Beat together butter and brown sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Sir in vanilla and rum extract.
4. Stir flour mixture into butter mixture. Fold in nuts, butterscotch morsels and chocolate morsels.
5. Shape dough into 1-inch balls. Place balls, 2 inches apart, on prepared baking sheets. Flatten each ball slightly.
6. Bake cookies until lightly browned, 10 to 15 minutes.
7. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely.
Baking Tips
These cookies are very crisp. If you want to make a “tollhouse” version, use ½ cup (1 stick) softened butter, 2 cups all-purpose flour and 3 large eggs. Proceed as recipe directs but bake for 8 to 10 minutes per batch.
From Great American Home Baking
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