Chocolate chip butter scotch almonds walnut cookies. Combine flour, baking powder, and salt in a bowl. Beat butter and white+brown sugars in an other bowl. Add eggs and beat between each one. With the mixer on low, add the walnuts and chocolate chips and mix until just incorporated. Beat together butter, brown sugar, white sugar, egg and vanilla until smooth and well combined.
In a different bowl mix together flour, salt, baking soda, baking powder.
Gently fold in chocolate chips and nuts.
Top the cookies with additional chocolate, butterscotch chips and pecans, so they'll look beautiful.
You can have Chocolate chip butter scotch almonds walnut cookies using 8 ingredients and 12 steps. Here is how you achieve that.
Ingredients of Chocolate chip butter scotch almonds walnut cookies
- You need 2 cups of all-purpose flour.
- It's 1/2 teaspoon of baking soda.
- It's 2 teaspoons of baking powder.
- Prepare 1 cup of unsalted butter.
- You need 1 cup of granulated sugar.
- It's 1 teaspoon of butter scotch essence.
- Prepare 1 cup of chocolate chips.
- You need 1/2 cup of almonds and walnuts coarsely broken.
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Chocolate chip butter scotch almonds walnut cookies instructions
- Preheat oven to 185 degrees C..
- Line baking tray with parchment paper..
- Combine flour, baking soda, baking powder and salt in a bowl and sift well. Keep aside..
- Beat butter, granulated sugar, and butter scotch essence in large bowl until smooth and creamy..
- Now gradually add in the flour mixture and beat well at a low speed until combined..
- Stir in chocolate chips, almonds and walnuts and mix nicely until evenly distributed..
- The cookie dough is ready..
- Take small lemon sized balls from the dough and flatten them slightly and arrange on the baking tray at 2 inches distance from one another..
- Bake for 15 minutes, until golden brown in colour around the edges..
- Remove the cookies from baking tray and allow them to cool completely on the wire racks..
- Serve with your favorite cup of coffee or tea.
- My tip Store cookies at room temperature for up to a week in an air tight container.
Line a large baking sheet with a Silpat baking mat or parchment paper and set aside. In a medium bowl, whisk together flour, baking powder, baking soda, and sea salt. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Cream together the butter, white sugar, and brown sugar until smooth.