Butterscotch Cookies

These are adapted from Marion Cunningham’s wonderful Lost Recipes. They are the perfect combination of crispy edges and chewy middles.

Butterscotch cookies

  • 2 T butter
  • 3/4 C crisco
  • 1 1/4 C dark brown sugar
  • 1 egg
  • 2 T non fat dry milk
  • 1 T vanilla
  • 1 t salt
  • 1 t baking soda
  • 1 3/4 C flour

Heat oven to 375. Cream butter and crisco. Add sugar, and beat until light and fluffy. Add egg, vanilla, and evaporated milk. Combine. Mix salt, baking soda, and flour, then slowly add to crisco mixture. Drop by heaped tablespoons on a greased cookie sheet. Bake for 10 minutes, let cool on the sheet for 5 minutes, then remove and let cool completely.


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