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Pineapple Scotchies

Pineapple Scotchies

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Leslie Melby

These were my little brother's fave's when we were growing up!

Ingredients {{adjustedServings}} servings

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Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 27.7g
  • 9%
  • Protein:
  • 1.9 g
  • 4%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 134 mg
  • 5%

Based on a 2,000 calorie diet


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets or line with parchment paper.
  2. 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.
  3. 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.
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These were cakelike, very tender and very, very sweet. Do not add extra butterscotch to them. One batch I added miniature chocolate chips and that was really good. the recipe was very easy to do and makes 4 sheets, 3 across. i cooked them on convection at 350 for 12 min. and let them sit for 1 as per the recipe instructions.


Very very tasty! We even screwed it up horribly by not draining the pineapple, then added more flour to make it not as soupy, and in the end we don't know how much of which ingredients we added, and they were still very tasty! They are cakey, but if you keep them in a plastic bag they stay moist and wonderful for quite a while!


These cookies are absolutely delicious!! And very easy to make, too. This is an excellent recipe!