Prep 10 mins
Cook 15 mins
These are from my childhood. My mom made them and called them English Toffee. Because the chocolate chips and nuts are sprinkled on the top, you can make multiple kinds of cookies in a flash. She would split the pan in half and do 1/2 chocolate chip and 1/2 butterscotch chip. Then she would split it the other direction and do 1/2 with nuts and 1/2 without. How they are topped is only limited by your imagination. They really don't have any baking powder or soda in them.
- 1 cup margarine
- 1 cup brown sugar
- 1 egg
- 1 tablespoon vanilla
- 2 cups all-purpose flour
- 6 ounces chocolate chips or 6 ounces butterscotch chips
- 1⁄2 cup chopped nuts
- In a medium mixing bowl, cream sugar and margarine.
- Add egg and vanilla and beat to combine.
- Add flour and mix well.
- Spread the mixture in a 9x13 baking pan with sides. You don't have to be too neat about the spreading job, the cookies will flatten/spread/rise during cooking. (note: originally called for jelly roll pan. this did NOT work well, the dough didn't quite cover the bottom and rose up over the sides. sorry!).
- Sprinkle the chocolate chips and nuts on the top.
- Bake at 350 for 15 minutes. Allow to cool before cutting into bars or squares.
Baisc, nice, quick and versatile. I would change in the future to use whatever I had in the kitchen that needed using up. Great no need to go shopping recipe!