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.
