Butterscotch Cookies are rich, decadent and heavenly. These lovely cookies include an abundance of butterscotch chips and chopped almonds for maximum flavor and crunchiness. These are marvelous for hockey games, soccer practice, tailgating parties or holiday baking like a Christmas Cookie Exchange. But be forewarned: these cookies are addictive! You're gonna want more than one.
1cupalmondsfinely chopped (measure after chopping)
Instructions
Preheat oven to 350°.
Mix butter, sugars, eggs, vanilla, baking soda and salt with electric beaters until smooth.
Stir in flour, both butterscotch chips and almonds.
Stir thoroughly; this may take 4-5 minutes.
With a large cookie scoop, scoop cookie dough and pack it into the cookie scoop before leveling it off.
Place onto ungreased cookie sheets approximately 2 to 3-inches apart.
Bake 12-15 minutes or until lightly browned.
Rotate cookies on racks every seven to eight minutes while baking.
Cool cookies about 5 minutes on cookie sheets before removing to wire racks to cool completely.
Notes
NOTE: My cookies took about 18 minutes to bake completely.NOTE: You will probably need to stir the cookie dough about 5 minutes to get all the flour worked into it.NOTE:Because this recipe uses so much flour, I usually keep stirring after the flour has been worked in so that the dough is no longer crumbly. I continue stirring until the dough starts adhering together in large clumps.NOTE: If the dough crumbles coming out of the cookie scoop, it needs to either be stirred more thoroughly or the dough wasn’t packed into the cookie scoop well enough.