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
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:
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.