First prep 12 oz of Buttersworth original hard candies. Unwrap, put them in a gallon ziploc bag, put bag into an old pillowcase or fold into a dishcloth, and pound with a mallet or the bottom of a heavy sauce pan:
Preheat oven to 350 degrees
2 sticks butter, at room temperature
1 cup brown sugar
1 T vanilla
1 tsp baking soda
1 tsp salt
When well combined add in:
2 cups flour
1 cup rolled oats
12 ounces hard butterscotch candies (prepared as described)
Drop by the tablespoon onto parchment lined sheet pans, 3" apart. Small balls, socially distanced. These cookies seriously spread, y'all.
Bake ~10 minutes. If your oven is uneven, turn the pans halfway.
Let the cookies cool on their tray, undisturbed. Then store cooled cookies between layers of parchment.
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