CARAMEL APPLE BUTTERSCOTCH CHIP COOKIES
3/4 stick Crisco Baking Sticks Butter Flavor Shortening
~or~ 3/4 cup Crisco Butter Flavor Shortening **
1-1/4 cups firmly packed dark brown sugar
2 TB caramel liquid coffee creamer………................1 tsp caramel extract.
3 envelopes Alpine Apple Cider mix (not sugar-free)
1 large egg …………………………………................2-3/4 cups Flour
1 tsp salt ……………………………………...............3/4 tsp baking soda
1 (6 oz.) package butterscotch chips (1 cup)
1/2 cup Heath bits or toffee chips (optional
***
Preheat oven to 375. Line baking sheets with parchment paper.
Combine shortening, brown sugar, creamer and caramel extract in large bowl. Beat at medium speed of electric mixer until well blended. Beat in egg.
Combine flour, salt, apple cider mix and baking soda. Mix into shortening mixture until just blended. Stir in butterscotch chips and toffee bits.
Drop by rounded TB 3” apart onto baking sheet. (I roll them into a ball with my hands then). Bake 10-13 minutes, or until just firm and slightly cracked on top. Cool 2 minutes on baking sheet on a cooling rack. Remove cookies to rack to cool completely. Makes 3-4 dozen
OPTIONAL GLAZE: In a small bowl, whisk caramel liquid coffee creamer into about 3/4 cup powdered sugar (1 tsp at a time), until thick, smooth drizzle consistency.
** You can substitute 3/4 cup (1-1/2 sticks) of softened real butter for the Butter Crisco, but the cookies won’t be quite as soft and chewy.