Big Batch Butterscotch Cookies Recipes

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BIG BATCH NO-BAKE COOKIES



Big Batch No-Bake Cookies image

Make and share this Big Batch No-Bake Cookies recipe from Food.com.

Provided by blucoat

Categories     Drop Cookies

Time 6m

Yield 60 cookies

Number Of Ingredients 7

4 cups sugar
1 cup milk
1 cup cocoa
1/4 teaspoon salt
1 cup peanut butter
1 cup margarine
6 cups oatmeal

Steps:

  • Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute.
  • Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil.

Nutrition Facts : Calories 143, Fat 6, SaturatedFat 1.1, Cholesterol 0.6, Sodium 67.2, Carbohydrate 20.6, Fiber 1.3, Sugar 13.8, Protein 2.8

BIG BATCH COOKIES



Big Batch Cookies image

It's nice to offer a little homemade taste when feeding a hungry horde. These cookies also freeze well, so you can make them when time allows.-Diana Dube, Rockland, Maine

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 12 dozen.

Number Of Ingredients 10

1 pound (2 cups) butter, softened
1-1/2 cups sugar
1-1/2 cups packed brown sugar
4 large eggs, lightly beaten
1 tablespoon vanilla extract
5 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 pound (3-3/4 cups) chopped walnuts
2 packages (10 ounces each) peanut butter chips

Steps:

  • In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.

Nutrition Facts : Calories 174 calories, Fat 10g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 153mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 4g protein.

BUTTERSCOTCH COOKIES



Butterscotch Cookies image

Make and share this Butterscotch Cookies recipe from Food.com.

Provided by xpbowling

Categories     Dessert

Time 8m

Yield 6 dozen cookies, 72 serving(s)

Number Of Ingredients 8

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees.
  • Sift flour, soda, cream of tartar and salt together.
  • Cream butter and sugar until fluffy.
  • Add dry ingredients, eggs and vanilla. Beat well.
  • Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
  • Place on ungreased baking sheet and bake 8 to 10 minutes.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES



Toll House Butterscotch Chip Cookies image

These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package.

Provided by Miss Erin C.

Categories     Drop Cookies

Time 35m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 cup butter
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups butterscotch chips

Steps:

  • Mix together the flour, salt and baking soda in a small bowl, set aside.
  • Cream the sugars and butter together, add the vanilla.
  • Add the eggs one at a time.
  • Slowly add the flour mixture.
  • When completely mixed, add the butterscotch chips.
  • Drop by the spoonful onto an ungreased cookie sheet.
  • Bake 8-10 minutes at 375F degrees.

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  • In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 3-4 minutes.
  • With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
  • Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.


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