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Butterscotch Macadamia Nut Cookies




Source of Recipe


web/don't remember

* 1 cup butter
* 1 teaspoon salt
* 1 teaspoon baking soda
* 1 1/2 cups brown sugar, packed
* 2 teaspoons vanilla extract
* 2 large eggs
* 1 3/4 cups All-Purpose Flour
* 3 cups quick-cooking oats (see tip at right)
* 3/4 cups salted macadamia nuts (I have substituted cashews)
* 2 cups butterscotch chips

1) Preheat the oven to 375°F.
2) Beat together the butter, salt, baking soda, brown sugar, and vanilla.
3) Beat in the eggs, then the flour.
4) Add the oats, nuts, and butterscotch chips, and mix well.
5) Drop the dough by tablespoonfuls onto an ungreased cookie sheet, and bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
6) Remove them from the oven, and cool on a rack.
Yield: about 4 1/2 dozen cookies.

TIP: The texture of these cookies changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe.

Amanda