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Double Butterscotch Cookies

Course Cookies, Desserts
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 7 dozen

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup shortening
  • 4 cups brown sugar packed
  • 4 large eggs
  • 1 tbs vanilla
  • 6 cups all-purpose flour
  • 3 tsp baking soda
  • 3 tsp cream of tartar
  • 1 tsp salt
  • 1 pkg English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
  • 1 cup pecans finely chopped

Instructions

  • In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans.
  • Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm.
  • Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.

Notes

Double Butterscotch CookiesThis is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. —