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Butterscotch Cookies


Optional - Oatmeal [4 cups]
- Nut of choice


[2 cups] Brown Sugar
[2 cups] Granulated Sugar
[2 cups] Butter, softened
[4] Eggs, beaten
[1 tsp] Salt
[2 tsp ea.] Baking Soda and Baking Powder
[3 tsp] Vanilla
[4 cups] All purpose flour
[12 oz] Butterscotch Chips

  1. Preheat oven to 400F
  2. Cream together the butter, vanilla and sugars, very well.
  3. Add eggs.


  4. Carefully add the dry ingredients in small incriments. (Not the other way around)


  5. Fold in butterscotch chips.
  6. Place on lined baking sheet*, spaced about 2 inches apart as the cookies will flatten out considerably.

    *I like to use an ice cream scoop to get a uniform size.
    **Parchment paper is wonderful for this, but make sure not to leave any hanging over the side of the cookie sheet as it will burn. (Learned the hard way).


  7. Bake 8-10 minutes. (I live in high altitude and found 8 minutes to be about perfect.)


  8. Cool on wire rack asap. The bottoms of the cookies got crunchy if I left them on the pans.



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