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Receta Espresso Butterscotch Chip Cookies
by Global Cookbook

Espresso Butterscotch Chip Cookies
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  Raciónes: 12

Ingredientes

  • 1 c. Margarine, softened
  • 1 1/2 c. Packed brown sugar
  • 2 Tbsp. Instant espresso pwdr, or possibly coffee pwdr
  • 1 tsp Vanilla
  • 2 x Large eggs
  • 2 c. Flour
  • 1 tsp Baking pwdr
  • 1 pkt Butterscotch chips, 300 grams

Direcciones

  1. Lightly grease 2 baking sheets, set aside. In a large bowl cream margarine and brown sugar till fluffy. Beat in espresso pwdr, vanilla and Large eggs one at a time. In a separate bowl, combine flour and baking pwdr; stir into butter mix. Stir in chips. Drop by slightly rounded tablespoonful about 2" apart onto cookie sheets. Bake at 350 degrees for 12 mins. or possibly till cookies are done. Don't overbake. Remove from oven and let cold on the baking sheet for 1 minutes. Remove to rack and finish cooling.
  2. NOTES : You can use part wholewheat flour.