Crispy Butterscotch Cookies
A trio of flavors - walnuts, chocolate, and butterscotch - create a fantastic cookie.
Servings: 3 dozen
Ingredients
- 2 1/2 cups All-Purpose Flour
- 3/4 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup Butter, softened but not melted
- 1 cup Light Brown Sugar firmly packed
- 2 lg Eggs
- 1 tsp Vanilla
- 1 tsp Rum Extract
- 1 cup Walnuts chopped
- 1 1/3 cup Butterscotch Morsels
- 1/2 cup Semisweet Chocolate Morsels
Instructions
- Preheat oven to 350° F
- Whisk together flour, baking soda and salt
- Beat butter and brown sugar at medium speed until light and fluffy - about 3 solid minutes. Beat in eggs, 1 at a time. Mix in vanilla and rum extract.
- Add the flour mixture and combine, just until moist and incorporated. By hand, fold in the nuts, chocolate and butterscotch morsels.
- With your hands or an ice-cream scoop, shape dough into 1 1/2 - 2 inch balls. Place balls 2 inches apart on cookie sheet and flatten a bit with a spatula or palm.
- Bake between 10 to 15 minutes, or until lightly browned. Transfer to wire rack and cool completely.