BUTTERSCOTCH COOKIES

BUTTERSCOTCH COOKIES
November 3, 2016 Kimberlie

BUTTERSCOTCH COOKIES

Butterscotch Cookies. The Finer Cookie.

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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  • Makes about (25) 3 inch cookies
  • 14 tablespoon (7 ounces, 200 grams) unsalted butter, room temperature
  • cups (10.50 ounces/298 grams) dark-brown sugar
  • 1 large egg
  • 1 tablespoon pure vanilla extract
  • 2 tablespoons nonfat dry milk
  • cups (7.7 ounces/219 grams) all-purpose flour, plus more for shaping
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon Salt
  • 1 cup (3.5 ounces/99 grams) finely chopped pecans

MISE EN PLACE THE COOKIE DOUGH

  • Preheat oven to 375 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.
    butterscotch cookies the finer cookie

    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.

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

    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.
    butterscotch cookies the finer cookie

    Pressing the cookies into their final shape.

  • Bake at 375ºF until lightly browned, 8 to 10 minutes.
  • Transfer cookies to a wire rack to cool completely.
    butterscotch cookies the finer cookie

    Butterscotch cookies baked and ready for thieving.

  • The cookies will be thin, and crispy.
    butterscotch cookies the finer cookie

    Caught red-handed. Butterscotch Cookies. The Finer Cookie.

6 Comments

  1. Anu 4 months ago

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

    • Author
      Kimberlie 4 months ago

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

  2. Terri 1 month ago

    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!

    • Author
      Kimberlie 1 month ago

      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.

  3. Diane 1 week ago

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

    • Author
      Kimberlie 1 week ago

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

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