Double Butterscotch Cookies
Total TimePrep: 20 min. + chilling Bake: 10 min./batch + cooling
Makesabout 7 dozen
- 1/2 cup butter, softened
- 1/2 cup shortening
- 4 cups packed brown sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 6 cups all-purpose flour
- 3 teaspoons baking soda
- 3 teaspoons cream of tartar
- 1 teaspoon salt
- 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
- 1 cup finely chopped pecans
- In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.
- Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm.
- Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts2 each: 248 calories, 9g fat (3g saturated fat), 28mg cholesterol, 221mg sodium, 39g carbohydrate (25g sugars, 1g fiber), 3g protein.
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Apr 15, 2020
These cookies were great! I followed the directions exactly. The first tray of cookies were pretty big using the instructions on the recipe so I made my roll smaller. This made lots of scrumptious cookies. I had to hide some of them so they wouldn't disappear too quickly. My husband asked me to bake them again.
Sep 14, 2017
I'm a grandma and baking comes naturally since chocolate chip are the favorite for my family. I decided to try something new and recently made the Double Butterscotch Cookies Recipe. I was extremely disappointed with the result. Very dry cookie dough and after baking totally tasteless. I always follow a recipe as written and make any changes the next time I bake. Needless to say I'll never make this recipe again.
Mar 27, 2017
Dec 23, 2016
These cookies are amazing! Thank you for sharing with us! I'm not a big fan of nuts in my baked goods, so I found another wonderful recipe for home made toffee. We used that (about 1 cup) along with one 11oz. package of butterscotch morsels. The dough is rather heavy and a bit dry, so I added very small amounts of water ( less than 1/4 cup) and mixed it in by hand. (It is comparable to a vintage peanut butter cookie recipe in consistency. ) in order to make it more pliable. This works well. Just remember though, however your cookie is molded (scoop or teaspoon) make sure your happy with shape and height, as it won't change much during baking. They are delicious! I'll be adding this to my "old school" index box, and will make it every year! Happy Holidays to all!
Nov 14, 2015
These turned out great. I learned you do have to let them chill well or they will not hold their shape. We were just really excited to try them. They are so delicious. I added dark chocolate chips also.
May 8, 2014
This is a great recipe. I don't bother making logs and refrigerating. I just form the dough (yes, it is very crumbly) into 1" balls and flatten them. Much easier! It makes about 10 dozen this way. I just tried it with coconut. Crunched up Heath Bars is better. I added miniature chocolate chips and toffee bits to the last sheet. I'll stick with the Heath Bars from now on. I live at an altitude of 7300' and didn't change a thing.
Feb 2, 2014
Ok, I changed a LOT of this recipe, made it smaller, less sugar-to-fat ratio, and added butterscotch chips. Now it's:1/2 c butter, 1/2 c Crisco, 3 c Stevia/sugar mix, 1 1/2 tsp molasses (to make up for not using brown sugar, but it's optional), 3 eggs, 1 Tbls vanilla extract, 1 c white whole wheat flour, 3 1/2 c all purpose flour (I used King Arthur for both flours), 2 tsp baking soda, 2 tsp cream of tartar, 1 tsp salt, 8 oz English toffee bits, 8 oz butterscotch chips, 1 c chopped pecans.I mixed them up per instructions, rolled and chilled them overnight, and baked them at 375 deg F rotating the pan halfway through. I also slammed the pan down on the stovetop when they got too puffy so they would flatten out and put them back in the oven again for a total of about 14 minutes. I baked them till they were golden, and then cooled them on the pan. They were crispy to bite into but had a slightly chewy texture after that first bite. I froze 2/3 of the batter for later use, but I still got about 2 dozen 3-inch cookies in the first baking. I'll definitely make these again. Friends loved them! I'd give them a 5-star rating except I changed so much of the quantities. The original is awesome (I made a 1/4 batch just to try; they were way too sweet for me), but mine is a little more healthy.
Jan 31, 2014
I have not made these cookies yet, but giving 3 stars because they sound good. After shaping into rolls can they be frozen for a later use?
Jan 28, 2014
This cookies are one to taste ;)
Jan 3, 2014