Butterscotch Cookies

November 3, 2016

Kids drink their milk and pick up their toys to earn these giant, crispy Butterscotch Cookies. Fragrant with cooked butter, brown sugar and milk, they embolden children to thieve them before lunch, or pocket them for the school bus. This recipe comes from the now defunct Schrafft’s candy, chocolate, cake and restaurant company in Charlestown, Massachusetts. If you remember eating at Schrafft’s, tell me about it in the comment section below.

The Finer Cookie is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for websites to earn advertising fees by advertising and linking to amazon.com. This post contains affiliate links, which means The Finer Cookie will receive a small commission if you make a purchase using this link. This modest income helps support the website.

Ingredients

Volume Grams Ounces

14 tablespoons 200 grams 7 ounces unsalted butter, room temperature
1¼ cups 298 grams 10.50 ounces dark-brown sugar
1 1 1 large egg
1 tablespoon 1 tablespoon 1 tablespoon pure vanilla extract
2 tablespoons 2 tablespoons 2 tablespoons nonfat dry milk
1¾ cups 219 grams 7.7 ounces all-purpose flour, plus more for shaping
1/2 teaspoon 1/2 teaspoon 1/2 teaspoon baking soda
1/2 teaspoon 1/2 teaspoon 1/2 teaspoon salt
1 cup 99 grams 3.5 ounces finely chopped pecans

Instructions

Mise en Place the Cookie Dough

Preheat oven to 375F degrees.
Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
Measure butter and sugar. ; Combine egg, dry milk, and vanilla.
Measure and combine flour, baking soda, and salt in a separate bowl.
Finely chop pecans.

Chopping pecans for the butterscotch cookies.

Assembling the Cookie Dough

In the bowl of an stand mixer fitted with the paddle attachment or the bowl of a hand mixer, cream together butter and sugar. Read The Finer Cookie’s post on how to cream butter and sugar.

Creamed butter and dark brown sugar for the dough.

Beat in egg, dry milk, and vanilla.
With the mixer running, slowly add flour mixture to butter mixture.
Fold in pecans.

Prepare and Bake the Cookies

Drop tablespoons of batter onto prepared baking sheets about 2 inches apart.
Lightly flour your fingers and press each piece of batter into a 1.5-inch circle. Careful not to make the cookies too large because they spread a lot. Give them lots of room.