Big-Batch Butterscotch Cookies Recipe

Make these buttery cookies to please a large crowd.

| January 2013

  • Best Of Country Cookies
    “Best of Country Cookies” contains traditional cookie recipes as well as some inventive new favorites.
    Cover Courtesy Reiman Publications
  • Butterscotch cookies
    These butterscotch cookies are made without chips, but extra ingredients can be added.
    Photo Courtesy Fotolia/kmjohnson

  • Best Of Country Cookies
  • Butterscotch cookies

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.






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