Ingredients:
1 Cup Of Hershey's Butterscotch Chips
1/2 Cup Of Chopped Diamond Shelled Walnuts
3 Cups Of Beth's All Purpose Baking Flour
1 Cup Of Softened Real Butter
1 Cup Of Firmly Packed C&H Brown Sugar
1 Cup Of C&H Fine Ground White Sugar
2 Teaspoons Of Kirkland Signature Pure Vanilla Extract
1 Teaspoon Of Arm And Hammer Baking Soda
2 Teaspoons Of Hot Mineral Water
1/2 Teaspoon Of Fine Table Salt
2 Whole Fresh Eggs
Information:
Serving Size 25
189 Calories Per Serving
7 Grams Of Fat
Preparation Instructions:
To begin this recipe you can start off by preheating your oven to 350 degrees Fahrenheit, or roughly 175 degrees Celsius. Next take out a large mixing bowl, add in the softened butter and brown and white sugars, and then vigorously whip these ingredients together until you have a light and fluffy cream. Moving forward, next add in your two eggs and vanilla extract, steadily stirring these ingredients into the sugar and butter mixture. From here you will want to add in the baking soda, table salt, and hot mineral water, stirring continuously. Next add in the all purpose baking flour, Hershey's butterscotch chips, and chopped shelled walnuts. Not that all of your tasty ingredients have been added, vigorously stir them all up until you have a firm cookie dough. Once your cookie dough is ready, take out a large cookie sheet, and grease it. Now you can begin dropping small balls of cookie dough on to the baking sheet, making sure to leave about two inches in between each one. Finally you can slide your cookie sheet into the oven, and then bake your walnut butterscotch cookies for ten to twelve minutes, or until they are golden brown. Let the cookies cool for five minutes before serving. Nothing goes better with warm cookies than a tall glass of cold milk.
