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Butterscotch Cookies

Butterscotch cookies are a fabulous treat on a sunny summer day and are a crowd favorite at parties.


Recipe Details

    1. Preheat oven to 350°F
    2. Sift together the flour, nonfat dry milk powder, soda, and salt. Set aside.
    3. 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.
    4. 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.
    5. Slice the chilled dough into inch slices and place on a lined or greased baking sheet. Bake for 8-10 minutes. Cool.
    6. 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.

    6 thoughts on “Butterscotch Cookies

    1. Am I the only one who thinks that if you cut them an inch thick that is too thick? Usually no more than a half inch thick I would think. But yes, you could use toasted sliced almonds, or chopped peanuts.

    2. what about a little peanut butter just for the nutty flavor and smooth consistency? I also don't like nuts in my cookies. what about almond extract?

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