Butterscotch Tea Cookies Recipe

Name: Butterscotch Tea Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter, softened; 1 c. firmly packed brown sugar; 1 egg; 1 Tbsp. instant tea concentrate; 1 tsp. vanilla; 1 c. rolled oats; 2/3 c. shredded coconut; 1/2 c. chopped nuts; 1 c. unsifted all-purpose flour; 1/4 tsp. salt; 1/2 tsp. baking soda; blanched almonds (optional)

Servings: persons

1/2 c. butter, softened
1 c. firmly packed brown sugar
1 egg
1 Tbsp. instant tea concentrate
1 tsp. vanilla
1 c. rolled oats
2/3 c. shredded coconut
1/2 c. chopped nuts
1 c. unsifted all-purpose flour
1/4 tsp. salt
1/2 tsp. baking soda
blanched almonds (optional)

1
Cream butter and sugar together.
2
Beat in egg, tea and vanilla.
3
Add oats, coconut and chopped nuts.
4
Mix together flour, baking soda and salt; add to batter.
5
Chill for an hour or more. With lightly floured hands, shape into 1-inch balls and place on baking sheet, 2-inches apart.
6
Flatten with floured fork and place almond in center.
7
Bake 8 to 10 minutes at 350u00b0.
8
Remove from baking sheet while warm.

934

kcal

Calories

Fat

145

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 12 ingredients. The key ingredients include: 1/2 c. butter, softened, 1 c. firmly packed brown sugar, 1 egg, 1 Tbsp. instant tea concentrate, and more.

Yes, Butterscotch Tea 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 Tea Cookies

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