"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Big Batch Butterscotch Cookies Recipe

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This recipe for Big Batch Butterscotch Cookies, by , is from The Brown Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joyce McDuffie
Added: Saturday, May 31, 2008


3 c (6 sticks) butter or margarine, melted and cooled completely
6 eggs
6 c brown sugar, firmly packed
2 Tbsp vanilla
2 Tbsp baking powder
1 Tbsp baking soda
1 tsp cream of tartar
10 c all-purpose flour
1 (12 oz) bag butterscotch chips (optional)
1 c chopped pecans (optional)

Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Transfer to a larger bowl if necessary.

In a separate bowl, combine flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture. Stir in the butterscotch chips and pecans, if desired. Drop onto ungreased baking sheets and bake for 10-12 minutes or until golden brown. Remove to wire racks to cool. Yield: 10-20 dozen cookies, depending on size.




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