Butterscotch Drop Cookies Recipe

Name: Butterscotch Drop Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups firmly packed dark brown sugar; 2/3 cup soft butter or 2/3 cup margarine; 2 eggs; 1 teaspoon vanilla extract; 2/3 cup buttermilk; 1 cup chopped pecans (optional) or 1 cup walnuts (optional); 3 cups sifted flour; 1 teaspoon double-acting baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt; 1/2 teaspoon cinnamon

Servings: persons

2 cups firmly packed dark brown sugar
2/3 cup soft butter or 2/3 cup margarine
2 eggs
1 teaspoon vanilla extract
2/3 cup buttermilk
1 cup chopped pecans (optional) or 1 cup walnuts (optional)
3 cups sifted flour
1 teaspoon double-acting baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon cinnamon

1
Cream sugar and butter.
2
Beat eggs, milk and vanilla into mixture.
3
Add nuts.
4
Sift remaining ingredients together and blend into mixture.
5
Drop by teaspoonfuls on lightly greased cookie sheet (I highly recommend a non-stick cookie sheet).
6
Bake at 350 degrees for 8 to 12 minutes, until golden.
7
Cool on wire rack.
8
Optionally you can add chocolate chips - 6 ounce package.

1557

kcal

Calories

Fat

183

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: 2 cups firmly packed dark brown sugar, 2/3 cup soft butter or 2/3 cup margarine, 2 eggs, 1 teaspoon vanilla extract, and more.

Yes, Butterscotch Drop 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 Drop Cookies

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