Ingredients
- 1 3/4 cup Flour
- 2 tbsp Nonfat dry milk powder
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Butter
- 1 cup Dark brown sugar
- 1 Egg
- 1 tsp Vanilla
- 1 cup Pecans or walnuts; toasted and chopped
- 24 Caramels
- 2 tbsp Heavy cream
Butterscotch Cookies
Meal: Dessert
Cuisine: American
Ingredient: Sweets
Season: Summer
Contributor: Meyer Corporation
Directions
- Preheat oven to 350°F
- Sift together the flour, nonfat dry milk powder, soda, and salt. Set aside.
- In a mixer, beat the butter and brown sugar together until fluffy. Mix in the egg, then the vanilla. Gradually add the flour mixture. Stir in the nuts.
- On a sheet of parchment paper, shape the dough into a square log, 1 1/2 inches on one side. Roll the dough log in the wrapper and chill until firm.
- Slice the chilled dough into inch slices and place on a lined or greased baking sheet. Bake for 8-10 minutes. Cool.
- To decorate: Heat together 24 caramels and 2 tbsp of whipping cream. Stir together thoroughly. Drizzle over cooled cookies. Let cookies rest until the caramel is firm.
Recommended Product
11 Inch x 17 Inch Cookie Pan
Our larger cookie pan gives you more room for your baked goods. Budget permitting, consider buying two cookie sheets of the same type. As different pans yield different results, matching pans helps produce a uniform batch of cookies and allows you to keep one pan in the oven while you're cooling the other, thus speeding the baking process.
