Ingredients:
1/4 Cup Of Crisco All Vegetable Shortening
3 Cups Of General Mills All Purpose Enriched Presifted Flour
1/2 Cup Finely Chopped Diamond Nuts Shelled Pecans
1 Cup Of Hershey Butterscotch Chips
1/2 Cup Of Heath English Milk Chocolate Toffee Bits
1/2 Tablespoon Of Simply Organic Vanilla Extract
2 Cups Of Firmly Packed C&H Brown Sugar
1/4 Cup Of Softened Real Butter
1 1/2 Teaspoons Of Watkins Cream of Tartar
2 Large Fresh Whole Eggs
1/2 Teaspoon Find Ground Table Salt
1 1/2 Teaspoons Of Arm And Hammer Baking Soda
Information:
Serving Size 25
225 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
As the title of this recipe suggests, it's my Mom's special butterscotch cookies recipe. To begin you will first need to grease a large baking sheet. Next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. While your oven is heating, take out a large mixing bowl and add in the brown sugar and butter. Whip these two ingredients together until you have a light and fluffy cream. Next add in both eggs, stirring them in one at a time, and until they disappear into the mixture. Once you are done there, it's time to add in the vanilla extract, flour, cream of tartar, baking soda, and fine table salt. Vigorously stir the contents until your cookie dough begins to firm in the bowl. Finally add in the toffee bits, butterscotch chips, and shelled pecans. Stir them until they are even distributed throughout the dough. You are now ready to start spooning clumps of the cookie dough on to the greased baking sheet. Once you are finished with that, slide the baking sheet into the oven to bake for roughly ten to twelve minutes. As soon as the cookies turn golden, remove them from the oven to cool for five minutes before serving.
