Butterscotch Cookies

By PotsandPans Culinary Team
Butterscotch cookies are a fabulous treat on a sunny summer day and are a crowd favorite at parties.


    • Baking soda
    • Butter
    • Caramels
    • Dark brown sugar
    • Egg
    • flour
    • heavy cream
    • Nonfat dry milk powder
    • Pecans or walnuts
    • Salt
    • Vanilla


    1. Preheat oven to 350°F
    2. Sift together the flour, nonfat dry milk powder, soda, and salt. Set aside.
    3. In a mixer, beat the butter and brown sugar together until fluffy. Mix in the egg, then the vanilla. Gradually add the flour mixture. Stir in the nuts.
    4. On a sheet of parchment paper, shape the dough into a square log, 1 1/2 inches on one side. Roll the dough log in the wrapper and chill until firm.
    5. Slice the chilled dough into 1/4 inch slices and place on a lined or greased baking sheet. Bake for 8-10 minutes. Cool.
    6. To decorate: Heat together 24 caramels and 2 tbsp of whipping cream. Stir together thoroughly. Drizzle over cooled cookies. Let cookies rest until the caramel is firm.