SALTY-SWEET BUTTERSCOTCH COOKIES
Dry-roasted cashews add a salty spin to classic butterscotch-chip cookies. Warning, these can become addictive! I've made them fairly diabetic friendly but the regular ingredients are also given.
Provided by Annacia
Categories Drop Cookies
Time 28m
Yield 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- In a large bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add The sweetening of your choice (Splenda or regular sugars), baking powder, baking soda, and salt.
- Beat until combined, scraping side of bowl occasionally.
- Add egg whites and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips.
- Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
- Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
- STORAGE:.
- Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
SALTY BUTTERSCOTCH-TOFFEE COOKIES
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together flour, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
- Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.
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