1 c Margarine; softened
1 1/2 c Packed brown sugar
2 tb Instant espresso powder; or
-coffee powder
1 ts Vanilla
2 Eggs
2 c Flour
1 ts Baking powder
1 pk 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.
Yields
60 Servings