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!
1 c. butter, softened
1 c. brown sugar
3/4 c. granulated white sugar
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!