Schraffts Butterscotch Cookies Recipe

Name: Schraffts Butterscotch Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter, at room temperature; 3/4 cup vegetable shortening, at room temperature (James Beard always preferred Crisco); 1 1/4 cups packed dark brown sugar; 1 egg; 2 tablespoons nonfat dry milk; 1 tablespoon vanilla; 1 3/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup finely chopped pecans

Servings: persons

1
Preheat the oven to 375 degrees.
2
Grease cookie sheets.
3
Combine the butter and shortening in a large mixing bowl and beat for a few seconds.
4
Add the sugar and beat until creamy.
5
Add the egg, dry milk, and vanilla and beat until light.
6
Stir the flour, baking soda, and salt with a fork to mix and lighten.
7
Add to the sugar-butter mixture and blend.
8
Stir in the pecans and mix well.
9
Drop heaping tablespoonfuls of dough 2 inches apart onto the cookie sheets.
10
Dip the bottom of a glass 3 inches in diameter into flour and use it to press the dough down in a circle of the same dimension.
11
If the dough sticks a little as you lift off the glass, scrape it from the glass and just pat any bits back into the circle of dough to make it even and neatly round.
12
Dip the glass into the flour again after each pressing.
13
Bake the cookies for 7 to 10 minutes, until golden brown.
14
Remove from the oven and gently lift the cookies onto a rack.
15
Let cool and store in an airtight container.

742

kcal

Calories

Fat

112

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 10 ingredients. The key ingredients include: 2 tablespoons butter, at room temperature, 3/4 cup vegetable shortening, at room temperature (James Beard always preferred Crisco), 1 1/4 cups packed dark brown sugar, 1 egg, and more.

Yes, Schraffts 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.

That's it — enjoy your meal!

Schraffts Butterscotch Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions