BUTTERSCOTCH CRUNCH COOKIES

Butterscotch Crunch Cookies image

Provided by grandma2969

Time 18m

Yield 30 3

Number Of Ingredients 10

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8 ounces butterscotch candies, crushed
1 3/4 cups all-purpose white flour
1/8 teaspoon baking soda
1/4 teaspoon salt
unsalted butter, room temp
unsalted butter, room temp
2/3 cup packed light brown sugar
1 large egg
2 teaspoons vanilla extract
3/4 cup chopped walnuts or 3/4 cup pecans

Steps:

Preheat oven to 350*.
Lightly grease several baking sheets or coat with nonstick spray.
Line the sheets with aluminum foil.
Heavily grease the foil or coat with nonstick spray.
Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
Add the candy pieces and beat for 1 minute more.
Beat or stir in flour mixture and nuts just until evenly incorporated.
Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.