Butterscotch Crunch Cookies

Total Time: 18 mins Preparation Time: 10 mins Cook Time: 8 mins

Ingredients

• 8 ounces butterscotch candies, crushed
• 1 3/4 cups all-purpose 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

Recipe

• 1 preheat oven to 350*.
• 2 lightly grease several baking sheets or coat with nonstick spray.
• 3 line the sheets with aluminum foil.
• 4 heavily grease the foil or coat with nonstick spray.
• 5 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.
• 6 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.
• 7 add the candy pieces and beat for 1 minute more.
• 8 beat or stir in flour mixture and nuts just until evenly incorporated.
• 9 drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
• 10 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.
• 11 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.