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Butterscotch Slice Cookies

By Paula Deen


Difficulty: Easy

Prep time: 20 minutes (refrigerate dough overnight)

Cook time: 6 minutes per batch

Servings: 8 dozen



  • 1 cup room temperature butter
  • 2 eggs
  • 2 cups brown sugar
  • 1 teaspoon vanilla
  • 1 cup chopped chopped nuts
  • 3 cups sifted flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt


In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.

In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.

Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.

Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.

Allow to cool slightly before removing from baking sheet.

Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.

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