BUTTERSCOTCH CRUNCH COOKIES

Submitted by: Nancie A. Kettle

Dietary guidance: v 

Ingredients

2½ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup margarine, softened
1 cup firmly packed brown sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon rum extract
1 cup chopped walnuts (about4 ounces)
1⅓ cup butterscotch chipits
½ cup semisweet chocolate chipits

Method

Preheat oven to 350 degrees. Grease 2 baking sheets. Mix together flour, baking soda and salt. Beat together margarine and brown sugar at medium speed until light and fluffy. Beat in eggs, 1 at a time, beating well after each addition. Stir in vanilla and rum extract. Stir in flour mixture into margarine mixture. Fold in nuts, butterscotch chipits and chocolate chipits. Shape dough into 1” balls. Place balls 2” apart on prepared baking sheets. Flatten each ball slightly. Bake cookies until lightly browned, 10 to 15 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely.

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