Sweet Butterscotch Chip Cookies Recipes

BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

SALTY-SWEET BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add The sweetening of your choice (Splenda or regular sugars), baking powder, baking soda, and salt.
• Beat until combined, scraping side of bowl occasionally.
• Add egg whites and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
• STORAGE:.
• Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.