pineapple scotchies

I’m not usually a fan of cake-like cookies.  I prefer cookies that are chewy and dense, and if I want cake…I’ll eat cake!  But these cookies are the exception.  They’re light and fluffy, and the combination of pineapple and butterscotch is surprisingly…well, perfect.  I just think of them as mini-cakes. 🙂

I’ve had this cookie recipe in my recipe box for probably ten years, and I have no idea where I got it.  If anyone knows where the credit should go, please share!

Pineapple Scotchies

1 c. butter, softened

1 c. brown sugar

3/4 c. granulated white sugar

2 eggs

1 tsp. vanilla extract

4 c. flour (I used half white, half whole wheat)

2 tsp. baking powder

1 tsp. salt

2 8-oz cans crushed pineapple, drained

1 c. butterscotch chips

Preheat oven to 375F.  In a large bowl, cream butter and sugars.  Beat in the eggs and vanilla, mixing well.  Combine flour, baking powder and salt; add to creamed mixture and stir until smooth. 

Stir in pineapple and butterscotch chips.  Drop by rounded tablespoonfuls approximately 2 inches apart onto greased cookie sheets.

Bake 11-12 minutes in preheated oven.  Allow to cool on the baking sheet for a minute or two before removing to a wire rack to cool completely.

Yields ~4 dozen cookies

AMAZING.  I hope your family enjoys these cookies as much as we do!

Abby

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