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Butterscotch-Walnut Cookies Recipe

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

Judi Bush
Added: Thursday, October 4, 2007


1/2 c. butter
1/2 c. Crisco
3/4 c. white sugar
3/4 c. brown sugar
2 eggs
1 tsp. vanilla
1 tsp. baking soda
1 tsp. salt
1-1/2 c. all-purpose flour
1 c. whole wheat flour
1 c. walnuts, chopped
1/4 c. sunflower seeds
3/4 c. butterscotch chips
1/2 c. bittersweet chocolate, chopped (optional)

Cream butter, Crisco and sugars. Add eggs and vanilla and mix well. Stir in flours, baking soda and salt. Gently add chips, walnuts, and sunflower seeds.
Drop cookies onto sheet and back at 350 degrees for 8-10 minutes. Chill any unused dough in fridge for up to a week. Form chilled dough into balls and bake at 325 for 10-12 minutes.

Personal Notes:
Personal Notes:
Judi took basic proportions from the Toll House cookie recipe and used her own choices about shortenings, flours, and add-ins to create these cookies.




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