Butterscotch cookies are a classic American treat, deeply rooted in mid-20th-century home baking traditions. Popular in family cookbooks and index card collections, these cookies typically feature brown sugar and butter or shortening, producing a rich, caramelized flavor profile. This vintage recipe exemplifies the resourceful simplicity of home bakers, especially during the 1950s and 1960s, when processed ingredients like shortening were staples. Though not as famous as chocolate chip cookies, butterscotch cookies offer a nostalgic taste of American culinary history with their chewy texture, toasty nuts, and golden sweetness.
Ingredients
- ½ cup shortening (or butter)
- 2 cups brown sugar
- 2 eggs
- 2 cups flour
- 2 tsp baking powder
- ½ tsp salt
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 300°F (150°C).
- Grease a cookie sheet or line with parchment paper.
Step 2: Mix Wet Ingredients
- In a large bowl, cream together the shortening (or butter) and brown sugar.
- Add the eggs one at a time, beating well after each addition.
Step 3: Add Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
Step 4: Add Nuts
- Fold in the chopped nuts.
Step 5: Bake
- Spread the batter evenly on the prepared cookie sheet.
- Bake for 25 minutes at 300°F or until golden brown.
Step 6: Cool and Cut
- Allow to cool slightly on the sheet.
- Cut into squares before fully cooled.
Tips
- Add-ins: Try mixing in butterscotch chips or a dash of vanilla extract for extra depth.
- Nuts: Walnuts or pecans work well; toast them for richer flavor.
- Texture: For chewier cookies, use butter instead of shortening.
Nutrition
Calories: 148kcalCarbohydrates: 26gProtein: 1gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 14mgSodium: 54mgPotassium: 33mgFiber: 0.2gSugar: 18gVitamin A: 20IUVitamin C: 1mgCalcium: 52mgIron: 1mg
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