Butterscotch Overnight Cookies
Butterscotch Overnight Cookies are rich, chewy treats with buttery, caramel-like flavors, perfect for make-ahead baking and sharing with friends and family.
Ingredients
Instructions
- Mix brown sugar, sugar, butter, and lard together.
- Add eggs to the mixture.
- Sift together baking soda, salt, cream of tartar, and flour, then gradually add to the butter mixture.
- Add vanilla extract and mix well.
- Divide the dough into 4 rolls and wrap each in waxed paper.
- Refrigerate the rolls overnight.
- Slice the chilled dough into cookies.
- Bake at 350°F for 12 minutes or until golden brown.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light. If you don't have lard, you can substitute it with an equal amount of shortening or additional butter. Make sure to chill the dough overnight; this helps develop the flavors and makes it easier to slice. For extra texture, you can mix in some chopped nuts or chocolate chips.
Serving Suggestions
These Butterscotch Overnight Cookies are delightful on their own or paired with a glass of milk or a warm cup of coffee. For a complete treat, serve them alongside a scoop of vanilla ice cream or with a slice of Brenda'S Breakfast Casserole for a sweet brunch option. They also make great gifts during the holiday season.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the sliced cookies in a zip-top bag for up to three months. When ready to enjoy, simply bake the frozen slices directly from the freezer, adding a minute or two to the baking time.
Nutrition & Diet Analysis (per serving)
Each serving of Butterscotch Overnight Cookies contains roughly 673 calories, with 2g protein, 27g carbohydrates, and 61g fat. It is a good source of vitamin C (12% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of sugar?
Yes, you can use granulated sugar instead of brown sugar for a lighter flavor, but it will alter the texture and moisture of the cookies. Using a mix of both brown and white sugar can yield a nice balance.
What can I do if my dough is too sticky to slice?
If the dough is too sticky, you can chill it for a bit longer or dust your work surface and knife with flour to help with slicing. Alternatively, you can roll the dough in wax paper and slice it while still wrapped to maintain shape.
How can I make these cookies healthier?
To make these cookies healthier, consider reducing the amount of sugar by 25% or using coconut sugar as a substitute. You can also replace some of the butter with unsweetened applesauce or use whole wheat flour instead of all-purpose flour for added fiber.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).