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Butterscotch Macadamia Nut Cookies Recipe

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This recipe for Butterscotch Macadamia Nut Cookies is from Bless Us O Lord , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup butter
1 teaspoon salt
1 teaspoon baking soda
1 1/2 cups brown sugar, packed
2 teaspoons vanilla extract
2 large eggs
1 3/4 cups flour
3 cups quick-cooking oats (see tip at right)
3/4 cups salted macadamia nuts
2 cups butterscotch chips
Directions:
Directions:
1) Preheat the oven to 375°F.
2) Beat together the butter, salt, baking soda, brown sugar, and vanilla.
3) Beat in the eggs, then the flour.
4) Add the oats, nuts, and butterscotch chips, and mix well.
5) Drop the dough by tablespoonful onto an ungreased cookie sheet, and bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
6) Remove them from the oven, and cool on a rack.
Number Of Servings:
Number Of Servings:
Yield: about 4 1/2 dozen cookies.
Personal Notes:
Personal Notes:
Crunchy, sweet, salty, and satisfying. Nuts add a little more fun to an already delicious butterscotch oatmeal cookie.

The texture of these cookies changes completely if you substitute old-fashioned (or thick oats) for quick-cooking oats. Cookies made with old-fashioned oats will spread much more, sometimes to the point of becoming lace cookies; we prefer using quick-cooking oats in this recipe.

 

 

 

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