Best Ever Butterscotch Cookies

READY IN: 42mins
Recipe by Judy from Hawaii

Posted in response to a request, this is a recipe from the "Farm Journal's Best Ever Recipes". I have not made this recipe myself, but most everything I have ever tried from Farm Journal has been exceptional. Prep time, obviously, is a guess.

Top Review by Marg CaymanDesigns

As written, this recipe did not work well for me. Using the 2 1/2 cups of flour, the cookies turned out paper thin and very crisp. I tried adding more flour until they were puffy and softer. I added a total of 3/4 cup additional flour. The flavor was very good in both versions. I think Butter Pecan Cookies would be a more appropriate name though. I also ended up adding more confectioner's sugar to the icing. It was almost 1 cup more to get the icing spreadable. Everyone who tried them loved them. So with the mentioned corrections, these cookies would be a 5-star recipe.

Ingredients Nutrition


  1. Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
  2. Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
  3. Beat in eggs & vanilla blending thoroughly.
  4. Stir together dry ingredients.
  5. Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
  6. Stir in chopped nuts.
  7. Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
  8. Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
  9. Remove from baking sheets; cool on racks.
  10. When cool, spread with frosting and press a walnut or pecan half into each cookie.
  11. Frosting: Melt butter in a small sacepan.
  12. Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
  13. Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
  14. Beat until smooth & of spreading consistency.

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