Ingredients:
1 Cup Of Log House Butterscotch Flavored Chips
1 Cup Of Chopped Planters Dry-Roasted Salted Pistachios
1 1/2 Teaspoons Of Rodelle Pure Vanilla Extract
2 1/2 Cups Of King Arthur White Whole Wheat Flour
1 Cup Of Firmly Packed C&H Brown Sugar
3/4 Teaspoon Of Arm And Hammer Baking Soda
1/2 Teaspoon Of David's Kosher Salt
1 Cup Of Softened Country Crock Butter
2 Large Fresh Eggs
Information:
Serving Size 35
233 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large baking sheet, and grease it with butter. Moving forward, next take out a large mixing bowl, and sift into it the all purpose flour, kosher salt, and baking soda, making sure it is well blended. You will now need to take out a second smaller mixing bowl, add in the softened butter and both sugars, and then vigorously beat the ingredients together until you have a fluffy and light cream. Next add both eggs and the vanilla extract to the butter cream, and again stir them rapidly until they disappear into the mixture. At this point you will need to combine the ingredients of both bowls together, forcefully stirring until a firm cookie dough begins to form. Lastly you can now pour in the butterscotch flavored chips and the chopped salted pistachios, firmly stirring them until they're evenly distributed throughout the dough. You are now ready to begin the baking process, so start dropping spoonfuls of the cookie dough onto your greased baking sheet, leaving adequate room in between each for expansion. Once your cookie sheet it full, slide it into the oven to bake for ten to twelve minutes, or until the cookies begin to turn golden. Once the cookies are done, let them cool for five minutes before serving them. Nothing goes better with warm butterscotch cookies then a tall glass of cold milk.
