TOLL HOUSE BUTTERSCOTCH CHIP COOKIES
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
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.
CHOCOLATE BUTTERSCOTCH CHIP COOKIES
I could only find similar recipes using cake mix, so I thought I'd share a more "homemade" version of these yumm-o cookies. These are very chocolatey...just the way I like 'em. I guess you could also use chocolate chips, peanut butter chips, or anything else instead of the butterscotch, but this is how we likes 'em done.
Provided by F-16 momma
Categories Drop Cookies
Time 19m
Yield 36 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Combine flour, baking soda, salt, and cocoa in mixing bowl.
- Beat butter, both sugars, and vanilla until creamy.
- Beat in eggs.
- Gradually add flour mix.
- Stir in butterscotch chips.
- Drop by large tablespoonful onto ungreased cookie sheets.
- Bake 9-11 minutes, or until slightly set.
- Cool on cookie sheets another 2 min, than remove to wire racks.
Nutrition Facts : Calories 166.5, Fat 8.3, SaturatedFat 5.6, Cholesterol 23.9, Sodium 158.3, Carbohydrate 21.4, Fiber 0.5, Sugar 14.5, Protein 1.7
HOMEMADE BUTTERSCOTCH CHIPS RECIPE
Provided by EricS52
Number Of Ingredients 16
Steps:
- This second version is suitable for baking since it holds up to heat and doesn't melt... into pockets of caramel... like the first version... ehem (don't get me wrong, they were delicious caramelly gooey spots but they weren't very pretty). These butterscotch chips are amazing! Print Homemade Butterscotch Chips [the "bake-able" version] Yield: 3.5 cups Ingredients 1 cup Light Coconut Milk, canned 53g (1/4 cup + 1 tsp) Butter Flavor Spectrum Organics Shortening 1/4 tsp Salt 84g (1/4 cup) Molasses 1/4 cup Water 192g (1 cup) Granulated Erythritol (or more sucanat or sweetener of choice) 96g (1/2 cup) Sucanat 1 tsp Vanilla Extract Instructions Spray a 9″ brownie pan with cooking spray and line with parchment paper both ways. In a microwave-safe bowl, microwave the coconut milk, shortening and salt at 30-second intervals, stirring between each one, until shortening has completely melted. In a medium-sized deep pot, add the molasses and water. Stir in the erythritol and sucanat. Use a rubber spatula to scrape down the sides of the pot so there are no sugar crystals above the mixture. Add a candy thermometer to the pot. Place pot over medium-medium/high heat. Let it come to a boil without stirring. At 250 degrees Fahrenheit, turn off the heat and whisk in the coconut milk/shortening mixture. Stop whisking once all is added. Return the pot to medium-medium/high heat and heat to 250 degrees Fahrenheit, again, without stirring. Remove from heat and whisk in the vanilla extract. Pour into the prepared pan and let sit for 6 hours or overnight. Refrigerate for 30 minutes before slicing. Slice the butterscotch square with a sharp knife or pizza cutter (it will be a little sticky). You can either slice the strips you've made into chips with a knife or break it into pieces by hand (I started with the knife and moved on to use my fingers). Put the chips into a bowl and store covered in the refrigerator until you need to use it. Notes This recipe is: low sugar, gluten free, vegan!
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