Ingredients:
1/2 Cup Of Hershey's Butterscotch Chips
1/2 Cup Of Hershey's Crisp Butter Toffee Skor Bits
3 Cups Of King Arthur Organic White Whole Wheat Flour
1/2 Teaspoons Of Adams Extracts Pure Vanilla Extract
1/4 Cup Of Land O'Lakes Softened Butter
1/4 Cup Of Crisco All Vegetable Shortening
2 Cups Of Firmly Packed C&H Brown Sugar
1 1/2 Teaspoons Of Arm And Hammer Baking Soda
1 1/2 Teaspoons McCormick Cream Of Tartar
1/2 Teaspoon Of David's Kosher Salt
2 Whole Fresh Eggs
Information:
Serving Size 30
242 Calories Per Serving
9 Grams Of Fat
Preparation Instructions:
To start this double butterscotch cookies recipe you will want to preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a large cookie sheet, and grease is thoroughly with butter or a nonstick baking spray. Next you need to take out a large mixing bowl, and then sift into it your organic white whole wheat flour, baking soda, cream of tartar, and kosher salt. Once those ingredients have been evenly blended, take out a second mixing bowl and add in the butter and brown sugar. Proceed to whip these two ingredients together until you have a smooth and creamy batter. Next add into the cream both eggs, the shortening, and the vanilla extract, steadily stirring until they're mixed into the cream. Moving along, you will now want to combine the contents of both bowls, vigorously mixing them together until a firm cookie dough begins to form. Once you are done with that step, pour in the toffee bits and butterscotch chips, stirring them rapidly until they're evenly dispersed. You are now ready to bake the cookies, so drop clumps of the dough onto your cookie sheet, making sure they're evenly spaced, then slide the cookie sheet into the oven for ten to twelve minutes. When your cookies begin to turn golden brown, remove them from the oven to cool for three minutes before serving. These warm double butterscotch cookies are absolutely delicious accompanied by a tall glass of cold milk.
