Butterscotch Chip Cookies
From grizzlybear 16 years agoIngredients
- 1 1/8 cups all purpose flour shopping list
- 1/2 teaspoon baking soda shopping list
- 1/4 teaspoon salt shopping list
- 1/4 teaspoon baking powder shopping list
- 1/2 cup packed brown sugar shopping list
- 1/2 cup white sugar shopping list
- 1 cup flaked coconut shopping list
- 1 cup high protein crisp rice and wheat cereal shopping list
- 3/4 cup butterscotch chips shopping list
- 1/2 cup chopped pecans shopping list
How to make it
- Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions:
- Butterscotch Chip Cookies
- Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on ungreased cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350F in a preheated oven for 8 to 10 minutes. Makes 2 dozen.
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