Espresso butterscotch chip cookies

60 Servings

Ingredients

Quantity Ingredient
1 cup Margarine; softened
1½ cup Packed brown sugar
2 tablespoons Instant espresso powder; or coffee powder
1 teaspoon Vanilla
2 Eggs
2 cups Flour
1 teaspoon Baking powder
1 pack Butterscotch chips; 300 grams

Directions

Lightly grease 2 baking sheets, set aside. In a large bowl cream margarine and brown sugar until fluffy. Beat in espresso powder, vanilla and eggs one at a time. In a separate bowl, combine flour and baking powder; stir into butter mixture. Stir in chips. Drop by slightly rounded tablespoonful about 2" apart onto cookie sheets. Bake at 350 degrees for 12 mins. or until cookies are done. Do not overbake. Remove from oven and let cool on the baking sheet for 1 min. Remove to rack and finish cooling.

Source Five Roses Booklet

NOTES : You can use part wholewheat flour.

Recipe by: Five Roses Booklet

Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd <c.floyd@...> on Dec 11, 1997

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