Double Butterscotch Cookies

Double Butterscotch Cookies
30 min.
42
228kcal

Suggestions


Indulge your sweet tooth with these delightful Double Butterscotch Cookies, a treat that promises to elevate any dessert table! With a perfect balance of rich butterscotch flavor and the delightful crunch of pecans, these cookies are sure to become a favorite among family and friends. Each bite is a heavenly combination of chewy and crunchy textures, making them irresistible.

What sets these cookies apart is the addition of English toffee bits, which infuse a buttery sweetness that complements the brown sugar base beautifully. The recipe is surprisingly simple, taking just 30 minutes of your time, yet the results are nothing short of spectacular. Whether you're hosting a gathering or simply craving a sweet snack, these cookies are the perfect solution.

With a yield of 42 cookies, there's plenty to share—or to keep all to yourself! The dough can be prepared in advance and refrigerated, allowing you to bake fresh cookies whenever the mood strikes. So, gather your ingredients and get ready to impress with these scrumptious Double Butterscotch Cookies that are sure to leave everyone asking for seconds!

Ingredients

  • 10 ounces fries english (7-)
  • teaspoons baking soda 
  • cups brown sugar packed
  • 0.5 cup butter softened
  • teaspoons cream of tartar 
  •  eggs 
  • cups flour all-purpose
  • cup pecans finely chopped
  • teaspoon salt 
  • 0.5 cup shortening 
  • tablespoon vanilla extract 

Equipment

  • bowl
  • baking sheet
  • oven
  • plastic wrap

Directions

  1. In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand.
  2. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
  3. 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.
  4. Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic wrap. Refrigerate for 4 hours or until firm.
  5. Unwrap and cut into 1/2-in. slices.
  6. Place 2 in. apart on greased baking sheets.
  7. 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.

Nutrition Facts

Calories228kcal
Protein4.93%
Fat31.46%
Carbs63.61%

Properties

Glycemic Index
4.75
Glycemic Load
10.98
Inflammation Score
-2
Nutrition Score
4.3221738986347%

Flavonoids

Cyanidin
0.28mg
Delphinidin
0.19mg
Catechin
0.19mg
Epigallocatechin
0.15mg
Epicatechin
0.02mg
Epigallocatechin 3-gallate
0.06mg

Nutrients percent of daily need

Calories:228.49kcal
11.42%
Fat:8.08g
12.44%
Saturated Fat:2.63g
16.41%
Carbohydrates:36.78g
12.26%
Net Carbohydrates:35.74g
13%
Sugar:20.53g
22.81%
Cholesterol:21.4mg
7.13%
Sodium:196.4mg
8.54%
Alcohol:0.11g
100%
Alcohol %:0.23%
100%
Protein:2.85g
5.7%
Manganese:0.27mg
13.49%
Selenium:7.75µg
11.07%
Vitamin B1:0.16mg
10.98%
Folate:36.99µg
9.25%
Iron:1.22mg
6.76%
Vitamin B2:0.11mg
6.71%
Vitamin B3:1.26mg
6.32%
Phosphorus:41.49mg
4.15%
Fiber:1.04g
4.14%
Potassium:128.9mg
3.68%
Copper:0.07mg
3.63%
Magnesium:10.77mg
2.69%
Calcium:25.6mg
2.56%
Vitamin B5:0.25mg
2.49%
Zinc:0.33mg
2.19%
Vitamin B6:0.04mg
2.07%
Vitamin E:0.3mg
2.02%
Vitamin A:91.61IU
1.83%
Vitamin K:1.64µg
1.57%