Butterscotch Cookies

Butterscotch Cookies

November 3, 2016

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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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.

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