Tuesday, July 18, 2017

Toll House Butterscotch Thins Cookies (1980)

  • 1 6-oz package butterscotch morsels
  • 1/2 cup butter
  • 2/3 cup firmly packed brown sugar
  • 1 egg
  • 1-1/3 cups all-purpose flour
  • 3/4 tspn baking soda
  • 1/3 chopped nuts
  • 3/4 tspn vanilla extract
Over hot (not boiling) water, combine butterscotch morsels and butter.  Stir until morsels melt and mixture is smooth.  

Add brown sugar and egg; beat until light and fluffy. Add flour and baking soda.  Stir in nuts and vanilla extract.  

Wrap in waxed paper, and chill in refrigerator until firm enough to handle (about 1 hour). Shape into log about 12 x 1-1/2 inches.  Wrap and return to refrigerator.

To bake, preheat over to 375 degrees. Cut log into slices 1/8 inch thick. Place on ungreased cookie sheets.  Bake 5 to 6 minutes.  Makes 8 dozen cookies. 

(Origin - "Toll House Heritage Cookbook: A Collection of Favorite Dessert Recipes," a Rutledge Book, 1980.)

More "Lost" Toll House Recipes
Toll House Caramel Corn Flake Ring (1948)
Toll House Christmas Almond Cake (1948)
Hawaiian Pineapple Bars (1967)
Fried Jumble Cookies (1883)

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