Friday, August 7, 2009

Butterscotch Cookies

Can you tell I grew up not eating sugar? See I have had Type 1 diabetes since I was 5 and really cannot believe how many sweets are listed on this blog. Shame on me! Hee hee... No, really I am a healthy diabetic and sugar is not an issue anymore. I should be thankful for that I guess. We like cookies around here and we have several Cookie Monsters to deal with. This cookie went very fast and by that I believe it must have been good. I ate one but that was it, the rest magically disappeared. This is What’s Cookin on Beaty’s Creek today. By the way, this would make a great lunch box cookie too. That is if they last that long.


3 cups all purpose flour
1 t baking powder
¼ t salt
½ cup butter-softened
2 cups brown sugar
2 large eggs

Cream butter, eggs, and sugar together. Now add eggs one at a time along with the salt. Sift flour and baking powder together and add a cup at a time. Wrap dough formed into a log in plastic wrap and place in fridge overnight. Slice ¼ inch thick and bake at 375’ for 14 minutes.