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Schrafft's Butterscotch Cookies

37

This recipe for delicious butterscotch cookies is courtesy of Judith Jones.

  • Yield: Makes about 30 cookies

Source: The Martha Stewart Show, December Fall 2007

Ingredients

  • 14 tablespoons unsalted butter, room temperature
  • 1 1/4 cups dark-brown sugar
  • 1 large egg
  • 2 tablespoons nonfat dry milk
  • 1 tablespoon pure vanilla extract
  • 1 3/4 cups all-purpose flour, plus more for shaping
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup finely chopped pecans

Directions

  1. Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.

  2. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.

  3. In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.

  4. Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.

  5. Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

Reviews Add a comment

  • jamesmagerowski
    5 DEC, 2016
    Does anyone remember a cookie kiosk chain from the 1980's named, cookies cookn? They had the most delicious butterscotch cookies! I've always wondered what happened to this chain?
    Reply
  • MS10463359
    23 FEB, 2013
    My gran would take me to Schrafft's when I was little Hot Chocolate and a plate of Sugar Cookies....amazing the memories a recipe can bring alive.
    Reply
  • MS12237446
    19 JUN, 2011
    Excellent recipe! I don't think there are enough butterscotch recipes out there!
    Reply
  • yumtum
    13 JAN, 2010
    Is this from the NYC Schraff's ?
    Reply
  • AnniePortChar
    13 JAN, 2010
    Is this recipe from the Schrafft's restaurants that were in NYC???
    Reply
  • smd1227
    13 JAN, 2010
    jcvchef: Just add the dry powder to the dough. See step 2. I hope you like them as much as my family did.
    Reply
  • jcvchef
    13 JAN, 2010
    Is the non-fat dry milk in it's powder form or made into a liquid?
    Reply
  • Delphine61
    17 FEB, 2009
    I made these with 6 T butter and 8 T butter-flavored shortening (0 trans fat), because we're low on butter, and on impulse (I'll probably be banned from the site for this) substituted "Imitation Vanilla, Butter
    Reply
  • kmgafill_sbcglobal_net
    16 FEB, 2009
    Great cookie! Even my husband the cookie snob loves these!
    Reply
  • BetsyB
    30 JAN, 2009
    This cookie is good , not too greasy . I didnt flatten them down very much , because I like chewy cookies better. I used a wisk to sift the flour - heard that somewhere - I dont like sifting ! this recipe is a keeper!
    Reply