Recipe - Espresso Butterscotch Chip Cookies

1 cup Margarine; softened
1 One half cup Packed brown sugar
2 tablespoon Instant espresso powder; or
coffee powder
1 teaspoon Vanilla
2 Eggs
2 cup Flour
1 teaspoon Baking powder
1 pack Butterscotch chips; 300
grams

Lightly grease 2 baking sheets, set aside. In a large bowl cream margarine
and brown sugar until fluffy. Beat in espresso powder, vanilla and eggs one
at a time. In a separate bowl, combine flour and baking powder; stir into
butter mixture. Stir in chips. Drop by slightly rounded tablespoonful about
2" apart onto cookie sheets. Bake at 350 degrees for 12 mins. or until
cookies are done. Do not overbake. Remove from oven and let cool on the
baking sheet for 1 min. Remove to rack and finish cooling.

Source Five Roses Booklet

NOTES : You can use part wholewheat flour.

Recipe by: Five Roses Booklet

Posted to MCRecipe Digest V1 #953 by Carol & Bob Floyd
c.floyd@arnprior.com on Dec 11, 1997