Prep 10 mins
Cook 6 mins
This recipe came from the Hicks-Sterns Museum in Tolland, CT. It is a genuine Early American recipe that has been modernized just a little. these are cookies the way the early settlers made them.
- 1 3⁄4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup chopped nuts
- 1 cup brown sugar
- 1⁄4 cup granulated sugar
- 3⁄4 cup butter, softened
- 2 eggs
- 1 teaspoon vanilla
- Sift dry ingredients, set aside.
- Cream softened butter and sugars.
- Add eggs and vanilla; beat well.
- Gradually spoon in dry ingredients.
- Reserve last 1/3 of dry ingredients and add chopped nuts to it.
- Stir remaining dry ingredients into batter.
- Drop by 1/2 teaspoonfuls onto cookie sheets.
- Bake 350 degrees for 6 to 8 minutes.
- Allow cookies to set on baking sheet for a few minutes before removing to cool. (NOTE: Do NOT cool completely on the cookie sheet)
I just made a batch of these cookies and I %u2665 them!!!! The only thing I did different was use one and a half cups of brown sugar instead of just one. The recipe made 18 very large cookies! Yummy! Thanks for sharing! %u263A
While this was very easy to put together, we thought it lacked any real butterscotch flavor. It was also very difficult to determine when the cookies were finished baking. Cooling cookies on the baking sheet made them difficult to remove, yet moving them too early to a cooling rack only allowed them to stick to that. Sorry, this just didn't work for us.