Espresso Butterscotch Chip Cookies

Espresso Butterscotch Chip Cookies Ingredients

1 c Margarine; softened	2 Eggs
1 1/2 c Packed brown sugar	2 c Flour
2 tb Instant espresso powder; or	1 ts Baking powder
1 ts Vanilla	1 pk Butterscotch chips; 300

Instructions for Espresso Butterscotch Chip Cookies

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 on Dec 11, 1997

Main Ingredient: CookiesCuisine: Uncategorized

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Ingredient Insight - look inside this recipe

Baking Powder	Brown Sugar	Butter	Eggs
Flour	Margarine	Vanilla

Cookies Butter

for flavor and categorization

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