Butterscotch Crunch Cookies

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READY IN: 18mins
YIELD: 30 3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350*.
  • Lightly grease several baking sheets or coat with nonstick spray.
  • Line the sheets with aluminum foil.
  • Heavily grease the foil or coat with nonstick spray.
  • Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
  • In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
  • Add the candy pieces and beat for 1 minute more.
  • Beat or stir in flour mixture and nuts just until evenly incorporated.
  • Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
  • Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
  • Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.
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