BUTTERSCOTCH COOKIES

 

November 3, 2016

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Kids drink their milk and pick up their toys to earn these giant, crispy Butterscotch Cookies. Fragrant with cooked butter, brown sugar and milk, they embolden children to thieve them before lunch, or pocket them for the school bus. This recipe comes from the now defunct Schrafft's candy, chocolate, cake and restaurant company in Charlestown, Massachusetts. If you remember eating at Schrafft's, tell me about it in the comment section below.

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Ingredients

(25) 3" cookies

Print Recipe

Grams

Ounces

Volume

200 grams unsalted butter, room temperature
298 grams dark-brown sugar
1 large egg
1 tablespoon pure vanilla extract
2 tablespoons nonfat dry milk
219 grams all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
99 grams finely chopped pecans

 

 

7 ounces unsalted butter, room temperature
10.50 ounces dark-brown sugar
1 large egg
1 tablespoon pure vanilla extract
2 tablespoons nonfat dry milk
7.7 ounces all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
3.5 ounces finely chopped pecans

 

14 tablespoon unsalted butter, room temperature
1¼ cups dark-brown sugar
1 large egg
1 tablespoon pure vanilla extract
2 tablespoons nonfat dry milk
1¾ cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

 

Instructions

MISE EN PLACE THE COOKIE DOUGH

  • Preheat oven to 375F degrees.
  • Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  • Measure butter and sugar. ; Combine egg, dry milk, and vanilla.
  • Measure and combine flour, baking soda, and salt in a separate bowl.
  • Finely chop pecans.

Chopping pecans for the butterscotch cookies.
Chopping pecans for the butterscotch cookies.

ASSEMBLING THE COOKIE DOUGH

  • In the bowl of an stand mixer fitted with the paddle attachment or the bowl of a hand mixer, cream together butter and sugar.

Creamed butter and dark brown sugar for the dough.
Creamed butter and dark brown sugar for the dough.

  • Beat in egg, dry milk, and vanilla.
  • With the mixer running, slowly add flour mixture to butter mixture.
  • Fold in pecans.

Folding in the pecans.
Folding in the pecans.

PREPARE AND BAKE THE COOKIES

  • Drop tablespoons of batter onto prepared baking sheets about 2 inches apart.
  • Lightly flour your fingers and press each piece of batter into a 1.5-inch circle. Careful not to make the cookies too large because they spread a lot. Give them lots of room.

Pressing the cookies into their final shape.
Pressing the cookies into their final shape.

  • Bake at 375F until lightly browned, 8 to 10 minutes.
  • Transfer cookies to a wire rack to cool completely.

Butterscotch cookies baked and ready for thieving.
Butterscotch cookies baked and ready for thieving.

  • The cookies will be thin, and crispy.
TAGS:  butterscotch, kids   butterscotch   kids       LABELS: Kids  Quick and Easy  Nut and Seed 

Comments

3 Comments

Diane   2017-04-17

My Scottish background melted for those butterscotch cookies. They are great.

Kimberlie 2017-04-17

These butterscotch cookies are classic. Your comment made me smile. Thanks for letting me know you enjoyed them.

Terri   2017-03-26

Love this cookie! Best batch of butterscotch cookies I've ever made. I used light brown sugar because that's all I had in the pantry and they still turned out great! I also used a cookie scoop just under one tablespoon and did flatten them. They came out smaller than the picture but it's great if you're watching your weight. I can still eat a cookie too!

Kimberlie 2017-03-27

Terri, I'm all in on smaller cookies. Running this website does nothing for my waistline. I'm happy you enjoyed them. This recipe is one of my favourites.

Anu   2017-01-07

Love this! I'm sure my kids will DEMAND I try to make them

Kimberlie 2017-01-07

Anu, chat me up with questions, if you have any. Hope you try them.

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BUTTERSCOTCH COOKIES

(25) 3" cookies

Ingredients
Instructions

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