Hawaiian Butterscotch Cookies Recipe

Name: Hawaiian Butterscotch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 c. flour; 2 tsp. baking powder; 1/2 tsp. salt; 1 c. packed brown sugar; 1/2 c. chopped nuts; 1/2 tsp. grated orange rind; 1 egg; 1 c. butterscotch chips; 1 (8 1/2 oz.) can crushed pineapple in juice; 1/2 c. soft oleo

Servings: persons

2 c. flour
2 tsp. baking powder
1/2 tsp. salt
1 c. packed brown sugar
1/2 c. chopped nuts
1/2 tsp. grated orange rind
1 egg
1 c. butterscotch chips
1 (8 1/2 oz.) can crushed pineapple in juice
1/2 c. soft oleo

1
Spoon flour into measuring cup and level off.
2
Pour onto waxed paper.
3
Add baking powder and salt to flour.
4
Stir to blend.
5
Cream sugar, butter and oleo thoroughly.
6
Add blended dry ingredients to creamed mixture.
7
Mix well.
8
Stir in chips, pineapple, nuts and orange rind.
9
Mix thoroughly.
10
Drop by slightly rounded tablespoonfuls onto well-greased baking sheet.
11
Bake at 375u00b0 for 12 to 14 minutes.
12
Remove from baking sheet.
13
Cool on a rack.

1146

kcal

Calories

Fat

155

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 10 ingredients. The key ingredients include: 2 c. flour, 2 tsp. baking powder, 1/2 tsp. salt, 1 c. packed brown sugar, and more.

Yes, Hawaiian 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.

Hawaiian Butterscotch Cookies

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