Apricot Almond Butterscotch Cookies
soft, chewy cookie pack with apricots, almonds and butterscotch
Servings 2 dozen
Ingredients
- 7 tablespoons unsalted butter
- ⅓ cup brown sugar
- ⅓ cup white sugar
- ½ teaspoon almond extract
- 1 egg
- 1½ cups all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup dried apricots chopped
- 3/4 cups slivered almonds
- 1/2 cup butterscotch chips
Instructions
- Preheat oven to 375 degrees. Prepare two cookie sheet pans with silpat or parchment paper.
- In mixer add butter, brown sugar, and white sugar. Mix till creamy.
- Add egg and mix till creamy. Add almond extract and continue to mix.
- In separate bowl combine flour, baking soda and salt.
- Add flour mixture to mixing bowl and continue to mix.
- Stir in apricots, almonds and butterscotch chips.
- Using two tablespoons scoop out mixture and drop onto cookie sheets.
- Bake for 9 to 11 minutes or until golden brown. Cool and ENJOY!