GOLDEN BUTTERSCOTCH REFRIGERATOR COOKIES
Since it's a refrigerator cookie, I like to keep a roll or two in my deep freeze and slice and bake as desired!
- 1 c
- butter, room temperature
- 1 3/4 c
- dark brown sugar
- 1 tsp
- 1/2 tsp
- baking soda
- 2 large
- 2 tsp
- vanilla extract
- 3 c
- flour, all purpose
- 1 1/2 c
Allow to cool completely.
Pulse in a food processor until fairly fine(as pictured)
Beat until combined, scraping the sides as needed.
Beat in eggs and vanilla until combined.
Refrigerate or freeze until firm enough to cut.
With a sharp, knife, cut rolls into 1/4" slices.
Place slices 1 inch apart on parchment lined baking sheets.
Bake for 10 to 13 minutes or until edges are lightly browned.
Cool on parchment for 3 minutes.
Transfer cookies to wire rack to finish cooling.
Cookies should be crisp. Adjust baking time accordingly.