about 4 dozen cookies


  • 1 1/3 cups sifted flour
  • ¾ teaspoon baking soda
  • ½ cup butter or margarine, at room temperature
  • 3½ tablespoons cooking oil (corn, canola, or safflower oil)
  • 1/3 cup sugar or the equivalent of 1/3 cup sugar in granulated sugar substitute
  • 1/3 cup light or dark brown sugar, firmly packed,
  •   or the equivalent of 1/3 cup brown sugar in brown sugar substitute
  • 1 egg or the equivalent of 1 egg in egg substitute, IE, Egg Beaters,
  •   at room temperature
  • ¾ teaspoon vanilla extract
  • 2 to 3 drops butterscotch flavoring or to taste (optional)
  • ¾ cup chopped English walnuts
  • Sifted confectioners' sugar or Vanilla or Butterscotch Glaze (optional)


Sift together the four and baking soda; set aside.  In a medium bowl, combine butter or margarine and oil, beating until creamy and well blended.  Gradually add sugar and brown sugar, beating until light and fluffy.  Add in egg, vanilla, and butterscotch flavoring, if used, beating well.  Add flour/baking soda mixture, mixing well.  Stir in nuts.

Cover dough and chill thoroughly in the refrigerator, about 30 minutes.  Shape dough into small balls.  Arrange cookie balls, about 2 inches apart, on ungreased baking sheets.  Bake in a preheated moderate oven (375 degrees F.) for 7 to 10 minutes or until done and golden brown.  Cool on baking sheets for 1 minute and then transfer to baking racks to finish cooling. 

May serve plain or roll cooled cookies in confectioners' sugar (or sift confectioners' sugar over each cookie) or drizzle Vanilla or Butterscotch Glaze over each cookie, if desired.


Vanilla or Butterscotch Glaze

  • About 1½ cups sifted confectioners' sugar
  • 1 tablespoon butter or margarine, at room temperature
  • 1 to 2 tablespoons very hot water or as needed
  • ½ teaspoon vanilla extract or few drops butterscotch flavoring

In a small bowl, combine confectioners' sugar and butter, whisking well with a wire whisk or beating at medium speed of an electric mixer.  Add very hot water, a few drops at a time, whisking or beating until mixture is smooth and slightly thickened.  Add vanilla or butterscotch flavoring, blending well.

Variation: Decrease chopped nuts to ½ cup and add 1/3 to ½ cup flaked coconut to cookie dough with the nuts.

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