Butterscotch Crunch Cookies Unpretentious butterscotch cookies have been popular with Americans for at least 75 years. Folding crushed butterscotch candy into the dough gives these cookies a wonderful crunchy-chewiness. 

Makes about 30 (3-inch) cookies.

Ingredients 

8 ounces butterscotch hard candy (about

1 generous cup crushed)

13/4 cups all-purpose white flour

1/2 teaspoon baking soda

1/4 teaspoon salt

91/2 tablespoons (1 stick plus 11/2 tablespoons)

unsalted butter, slightly softened

2/3 cup packed light brown sugar

1 large egg

2 teaspoons vanilla extract

3/4 cup chopped walnuts or pecans

Method 

Preheat the oven to 350 degrees F. Lightly grease several baking sheets or coat with nonstick spray. Line the sheets with aluminum foil. Heavily grease the foil or heavily coat with nonstick spray.

Put the candy in a heavy-duty plastic bag or a double layer of regular plastic bags. Using a kitchen mallet or a large, heavy spoon, pound the candy until finely cracked; some ⁄/•-to-⁄/¢-inch bits can remain, but most should be very fine.

In a medium bowl, thoroughly stir together the flour, baking soda, and salt; set aside. In a large bowl, with an electric mixer on medium speed, beat together the butter and brown sugar until well blended and fluffy. Add the egg and vanilla and beat until evenly incorporated. 

Add the candy pieces and beat for 1 minute more. Beat or stir in the flour mixture and walnuts or pecans just until evenly incorporated. Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3 inches apart.

Bake the cookies, one sheet at a time, in the upper third of the oven for 8 to 11 minutes, or until golden on top and slightly darker at the edges; be careful not to overbake. Reverse the sheet from front to back halfway through baking to ensure even browning. Transfer the sheet to a wire rack and let stand until completely cooled; very carefully peel the cookies from the foil.

Store in a single layer or layered with wax paper in an airtight container for up to 2 weeks or freeze for up to 2 months.