Recipe by Oxmoor House January 1985


Recipe Summary test

about 5 1/2 dozen


Ingredient Checklist


Instructions Checklist
  • Cream 1/4 cup shortening in a medium mixing bowl; gradually add 1/4 cup brown sugar, beating until light and fluffy. Add 1 egg, beating well. Stir in melted butterscotch morsels and 1/2 teaspoon vanilla.

  • Sift together 1 cup flour, soda, and 1/2 teaspoon salt in a small mixing bowl; add to creamed mixture, stirring until well blended.

  • Roll to a 10- x 7-inch rectangle between two sheets of waxed paper; set aside.

  • Repeat mixing and rolling procedure with remaining ingredients, substituting 1/2 cup granulated sugar for brown sugar, baking powder for soda, and chocolate for butterscotch.

  • Remove waxed paper from tops of dough, and invert chocolate rectangle directly on top of butterscotch rectangle. Remove remaining waxed paper. Roll up jellyroll fashion, beginning with long side; wrap in waxed paper. Chill at least 1 hour.

  • Cut into 1/4-inch slices. Place 2 inches apart on lightly greased cookie sheets. Bake at 375° for 6 minutes or until lightly browned. Remove from cookie sheets, and cool on wire racks.


Oxmoor House Homestyle Recipes