Butterscotch Snickerdoodles
- Ready In:
- 35mins
- Ingredients:
- 16
- Yields:
-
48 cookies
ingredients
- 1 cup butter, softened
- 1⁄3 cup vegetable oil
- 1 1⁄4 cups sugar
- 1⁄3 cup powdered sugar
- 2 eggs
- 3 tablespoons plain yogurt
- 1 1⁄2 teaspoons almond extract
- 1⁄8 teaspoon lemon extract
- 3 1⁄2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butterscotch chips
- 1⁄2 cup chopped almonds
- sugar, for rolling
directions
- In a mixing bowl, cream butter, oil and sugars. Add eggs, one at a time, beating well after each addition. Add yogurt and extracts. Combine flours, cream of tartar, baking soda and salt; gradually add to the creamed mixture. Stir in butterscotch chips and almonds.
- Roll into 1-in. balls, then in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with a fork dipped in sugar. Bake at 350 degrees F for 12-15 minutes or until lightly browned. Remove to wire racks to cool.
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RECIPE SUBMITTED BY
LonghornMama
United States