A sweet pineapple cookie with butterscotch chips.
INGREDIENTS (for 3 servings):
- 1 cup butter, softened
- 2 cups packed brown sugar
- 2 eggs
- 4 cups unbleached all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 (8 ounce) cans crushed pineapple, drained
- 1 cup butterscotch chips
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time, mixing well after each. Combine the flour, baking powder and salt; stir into the sugar mixture. Mix in pineapple and butterscotch chips. Drop cookies by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets.
Bake for 10 to 12 minutes in the preheated oven, or until golden. Allow cookies to cool on the baking sheet for 1 minute before removing to wire racks to cool completely.