Golden Crunch Butterscotch Molasses Cookies 1970s

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Golden Crunch Butterscotch Molasses Cookies 1970s

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Ingredients

Adjust Servings:
1 ¼ cup Flour I used Gluten-Free by Bob's Red Mill
1 tsp Baking powder
¼ tsp Kosher Salt
5 Tbs Butter Unsalted
3 Tbs Brown Sugar
⅓ cup Sugar
1 ea Large eggs
2 Tbs Molasses
½ cup Butterscotch Chips
1 tsp Vanilla Extract Optional
3 Tbs Pecans or Walnuts Ground; Optional
1-2 Tbs Powdered sugar Optional

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    Cuisine:

    Makes about 25 cookies.

    • 20 minutes
    • Serves 0
    • Easy

    Ingredients

    Directions

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    The idea for Golden Crunch Butterscotch Molasses Cookies came from two different little church cookbooks that were published back in 1970s.   One featured butterscotch cookies, and another one promised excellent Molasses cookies. I decided to combine both recipes in one and tweak it to suit our gluten-free needs.

     

    BUTTERSCOTCH MOLASSES COOKIES - www.iloveoldrecipes.com

    It seems like the list of the ingredients is rather long. Maybe. However, I insist that the cookies are easy to make and pretty fast to make, too!

    These flavorful cookies stay soft and chewy on the inside for a 3-5 days because of molasses in them. Butterscotch chips give cookies a nice crunch. Store the cookies in an airtight container. Do you like milk or coffee with your cookie?

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    Steps

    1
    Done

    Preheat oven to 400F. Line baking sheets with parchment paper.

    2
    Done

    In a medium bowl, combine flour, salt and baking powder.

    3
    Done

    Cream together butter and both sugars with a mixer. Add an egg, molasses and vanilla, mixing dough thoughrouly after each ingredient addition. Add flour mixture bit by bit while mixing dough. Add butterscotch chips and ground nuts, if you use them to the dough. Mix it well.

    4
    Done

    With a small cookie scoop, drop cookie dough balls about 2 inches apart on the cookie sheet. Flatten them slightly by wet hand. Bake for 8-10 minutes until cookies are golden brown. Let cookies rest on cookie sheet for 5-7 minutes, then transfer them with a thin spatula to a wire rack to cool completely. Sprinkle cookies when they are still warm with confectioners sugar if desired. Enjoy!

    Ana

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