Butterscotch Cookies Recipe

Name: Butterscotch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 Tbsp. vinegar; 1 c. evaporated milk minus 1 Tbsp.; 1/2 c. (1 stick) butter or margarine; 1 1/2 c. firmly packed brown sugar; 2 eggs; 1 tsp. vanilla extract; 2 1/2 c. all-purpose flour; 1 tsp. baking soda; 1/2 tsp. baking powder; 1/2 tsp. salt; 2/3 c. chopped pecan or walnut halves (about 60)

Servings: persons

1 Tbsp. vinegar
1 c. evaporated milk minus 1 Tbsp.
1/2 c. (1 stick) butter or margarine
1 1/2 c. firmly packed brown sugar
2 eggs
1 tsp. vanilla extract
2 1/2 c. all-purpose flour
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
2/3 c. chopped pecan or walnut halves (about 60)

1
Preheat oven to 350u00b0.
2
Grease well a baking sheet.
3
Place vinegar in measuring cup; add enough evaporated milk to vinegar to make 1 cup.
4
Set aside.
5
In a large bowl, cream butter until light and fluffy.
6
Beat in eggs and vanilla, blending well.
7
Sift together flour, baking soda, baking powder and salt.
8
Add milk mixture and dry ingredients alternately to creamed mixture, stirring well after each addition.
9
Stir in chopped nuts

1478

kcal

Calories

Fat

212

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 Tbsp. vinegar, 1 c. evaporated milk minus 1 Tbsp., 1/2 c. (1 stick) butter or margarine, 1 1/2 c. firmly packed brown sugar, and more.

Yes, Butterscotch Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Cookies

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