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
- 1¼ cups (10.50 ounces/298 grams) dark-brown sugar
- 1 large egg
- 1 tablespoon pure vanilla extract
- 2 tablespoons nonfat dry milk
- 1¾ 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.
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.
- Beat in egg, dry milk, and vanilla.
- With the mixer running, slowly add flour mixture to butter mixture.
- Fold in 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.
- Bake at 375ºF until lightly browned, 8 to 10 minutes.
- Transfer cookies to a wire rack to cool completely.
- The cookies will be thin, and crispy.