Once again this Memorial Day weekend, I am headed out on a sailboat – this time for three days and two nights (fingers crossed for good weather!!). Aside from the normal grocery shopping, I, of course, have to bring a goodie…now, I thought it would make total sense if I could make next week’s Tuesdays with Dorie recipe, but I just wasn’t sure about all that chocolate on a warm boat (plus 3 1/2 sticks of butter??? SIGH…I am going to need to give ALL those away!).
Anyhoo. I went back to an old chocolate-free favorite which I am pretty sure originally came from Nestle. I love the base of this cookie dough – I could eat a graham cracker crust with a fork in front of the tv (I don’t…but I could), so anything graham is up my alley. I am not a huge fan of straight up butterscotch chips as they are just too sweet for even me, but in this cookie they work like a charm. I keep thinking I should experiment with other flavors in there too…hmmmm…
Try them, they are delish and big fan favorite!
Chewy Butterscotch Graham Cookies
- 2 cups graham cracker crumbs
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter or margarine, softened
- 3/4 cup sugar
- 3/4 cup firmly packed brown sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 package (11-oz.) butterscotch chips
PREHEAT oven to 350° F.
COMBINE graham cracker crumbs, flour, baking soda and salt in small bowl. Beat butter, granulated sugar and brown sugar in large mixer bowl until creamy. Beat in eggs and vanilla extract; gradually beat in flour mixture. Stir in morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 9 to 11 minutes or until set. Cool for 2 minutes on baking sheets; remove to wire racks to cool completely.