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Butterscotch Cookies
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Description
Yum! I think cookies taste better the day after, but most people seem to prefer them right out of the oven. Either way works.
Ingredients
- 2-¾ cups All Purpose White Flour
- 2 Tablespoons Ground Cinnamon
- 1-½ Tablespoon Baking Powder
- ¾ teaspoons Baking Soda
- ¼ teaspoons Cream Of Tartar
- 1 bag Butterscotch Chips
- ¾ cups Butter Or Margarine, Softened
- 1-½ cup Packed Brown Sugar
- 2 whole Eggs At Room Temperature
- ½ Tablespoons Pure Vanilla Extract
Preparation
Preheat oven to 350.
In a medium bowl, use a fork to stir together the flour, baking powder, baking soda, cinnamon and cream of tartar.
In a large mixing bowl, cream the butter and sugar. Add eggs one at a time, beating well after each addition. Beat in vanilla.
Gradually add the flour mixture to the creamed mixture. Add the butterscotch chips. Bake at 350 degrees Fahrenheit for 10-12 minutes.
Allow to cool on the pans for several minutes before transferring. Inhale the wonderful aroma of butterscotch. Enjoy!
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2 Comments
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bakingblonde on 7.17.2009
No eggs? These sound great! I am in love with a Double Butterscotch Cookie recipe that I make about once a month! Can;t wait to try and compare these!
The Kitchen Magician on 7.17.2009
Loved this recipe and would definatly make again! I made these exactly as the instructions said, with the exception of baking a little longer than the 12 minutes recommended. I like my cookies underbaked just a bit, but they were still not baked enough after 12 minutes. These should be called “Cinnamon Butterscotch Cookies” because of the cinnamon taste that wonderfully highlights the sweet butterscotch.