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Big-Batch Butterscotch Cookies Recipe

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By Joanne Riechman, "taste Of Home" | Jan 17, 2013

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“Best of Country Cookies” contains traditional cookie recipes as well as some inventive new favorites.
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These butterscotch cookies are made without chips, but extra ingredients can be added.
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    These big-batch cookies promise to satisfy many people with their butterscotch flavor. This recipe is excerpted from Best of Country Cookies, a collection of more than 250 cookie recipes published by Reiman Publications, 1999.

    You can buy this book from the CAPPER’s store: Best of Country Cookies

    Big-Batch Butterscotch Cookies Recipe

    My mom and I perfected this recipe years ago. We get rave reviews on these crowd-pleasing cookies.

    1-1/2 cups butter or margarine, softened
    3 cups packed brown sugar
    3 eggs
    1 tablespoon vanilla extract
    5-1/4 cups all-purpose flour
    1 tablespoon baking powder
    1-1/2 teaspoons baking soda
    1/2 teaspoon cream of tartar

    In a large mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Transfer to a larger bowl if necessary. Combine flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture.

    Drop by level tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake at 350 degrees for 10-12 minutes or until golden brown. Remove to wire racks to cool.

    Yield: about 20 dozen.

    More Best of Country Cookies Recipes:

    Cool Lime Squares Recipe
    Five Chip Cookies Recipe
    Frosted Zucchini Cookies Recipe

    This excerpt has been reprinted with permission from Best of Country Cookies, published by Reiman Publications, 1999. Buy this book from our store: Best of Country Cookies.

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