These are one of the best cookies! Once you eat one, you can’t stop! I recently made these for a wedding as Thank you favors. We dipped some in chocolate halfway and left one plain as we packed them into favor containers. Everyone raved about these cookies! These are delicious and is one of our favorite cookies! This makes quite a few cookies.
Double Butterscotch Cookies
Adapted From: Taste of home
Yield: 7 dozen Cookies
- 1/2 cup butter, softened
- 1/2 cup shortening
- 4 cups packed brown sugar
- 4 eggs
- 1 tablespoon Spice Island® Pure Vanilla Extract
- 6 cups all-purpose flour
- 3 teaspoons baking soda
- 3 teaspoons cream of tartar
- 1 teaspoon salt
- 1 package English toffee bits (10 ounces) or almond brickle chips (7-1/2 ounces)
- 1 cup finely chopped pecans (I left these out to avoid nut allergies)
- Chocolate (Almond Bark, or Chocolate Chips, or whatever chocolate you would like to use.)
- Vegetable oil, to thin the chocolate a little bit
- 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.
- Drop by spoonfuls onto a silpat lined cookie sheet. (I used a cookie scoop to get uniform sized cookies)
- Place 2 in. apart on greased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Cool for 1-2 minutes before removing from pans to wire racks to cool completely. Yield: about 7 dozen.
- Chocolate: In the top of a double boiler, over barely simmering water, melt the chocolate, stirring often. Once melted, thin with a little bit of vegetable oil until you have a nice steady stream when a spoon is dipped into it. Dip cookies halfway into the chocolate and set on a silpat (or parchment paper) lined baking tray. Let set until chocolate hardens.