Saturday, September 10, 2011

Butterscotch Drops


The other day I just had to have some cookies, so I turned to one of my tried-and-true recipes, Butterscotch Drops.  This recipe uses vegetable oil so it is not necessary to wait for butter to soften.  I love this when I am really in need of cookies.  These are plain, unassuming little bites full of good brown sugar flavor and crunch from the nuts.  The original recipe did not require nuts, but I like to add toasted pecans or walnuts to these.

Butterscotch Drops
2 eggs
2/3 c. vegetable oil
1 c. firmly packed brown sugar
1 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/2 t. salt
1/2 to 1 c. toasted chopped pecans or walnuts (optional)

Break eggs into a large bowl and beat well.  Add oil and sugar.  Stir in vanilla.  Combine flour, baking powder, baking soda, and salt.  Stir into egg/sugar mixture, mixing well.  Stir in nuts.  Drop by teaspoonsful onto lightly greased baking sheet.  Bake at 400 degrees 8 to 10 minutes.  Makes about 4 dozen. 

1 comment:

  1. my husband would just love these,, he was just asking me about gunger snaps,, the soft ginger sparler cookies,, these are similar but different, I'm making these.

    ReplyDelete

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