Ingredients:
5 1/4 Cups Of White All Purpose Baking Flour
3 Cups Of Nestle Toll House Butterscotch Morsels
1 1/2 Cups Of Softened Salted Real Butter
1 Tablespoon Of Pure Mexican Vanilla Extract
1/2 Teaspoon Of The Spice Hunter Cream of Tartar
3 Cups Of Firmly Packed C&H Dark Brown Sugar
3 Large Whole Fresh Eggs
1 1/2 Teaspoons Of Arm And Hammer Baking Soda
1 Tablespoon Of Rumford Baking Powder
Information:
Serving Size 120
199 Calories Per Serving
8 Grams Of Fat
Preparation Instructions:
This big batch butterscotch cookies recipe is perfect for the holiday season, a time when cookies don't seem to last long. To get this recipe started, first take out a large mixing bowl. Next add in the real salted butter and dark brown sugar. Whip these two ingredients together until a creamy batter forms. Next add in the eggs and thoroughly beat them into mixture. You are now ready to add in the pure Mexican vanilla extract, again vigorously mixing the batter until it's even and consistent. Moving right along, next add in the all purpose flour, baking soda, baking powder, and the cream of tartar. Rapidly stir all of the ingredients together until a firm cookie dough starts to form. Once your dough is done, pour in the butterscotch morsels, and mix them into the dough until you have an even distribution throughout. Onward to the baking process, next take out a large cookie sheet, and grease it well. Place clumps of the cookie dough on to the baking sheet, making sure to leave adequate spacing between each for them to expand. Once the baking sheet is full of cookie dough, slide it into the oven to bake at 350 degrees Fahrenheit, or 175 degrees Celsius for ten to twelve minutes per batch. Remove the cookies from the oven once they have turned a light golden brown, then set them out on a wire wrack to cool down. Serve them warm with a tall glass of cold 2% milk.
