Best-Ever Butterscotch Cookies

Preparation info

  • Difficulty


  • Makes about

    5 dozen

Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Taste-testers gave these blue ribbons


  • 1 tblsp. vinegar
  • 1 c. evaporated milk (about)
  • ½ c. butter or regular margarine
  • c. brown sugar, firmly packed
  • 2 eggs .
  • 1 tsp. vanilla
  • c. sifted flour
  • 1 tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • c. chopped walnuts or pecans
  • Brown Butter Frosting
  • Walnut or pecan halves


  • Put vinegar in a 1-cup measure; add evaporated milk and set aside.
  • Beat butter until light; add brown sugar and beat until mixture is light and fluffy. Beat in eggs and vanilla to blend thoroughly.
  • Sift together flour, baking soda, baking powder and salt.
  • Stir evaporated milk and add alternately with dry ingredients to creamed mixture. Stir in chopped nuts. Drop rounded tablespoonfuls of dough about 2½" apart onto lightly greased baking sheet.
  • Bake in moderate oven (350°) 10 to 12 minutes, or until lightly browned and barely firm to touch. Remove cookies and cool on racks. When cool, spread with Brown Butter Frosting and press a walnut or pecan half in each cookie.