Butterscotch Chips Recipes

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

Ingredients

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.

CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Chocolate Butterscotch Chip Cookies image

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

Ingredients

2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon salt
2/3 cup cocoa
1 cup butter or 1 cup margarine, softened
3/4 cup sugar
2/3 cup brown sugar, packed
1 teaspoon vanilla
2 eggs
12 ounces butterscotch chips

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

Homemade Butterscotch Chips Recipe image

Provided by EricS52

Number Of Ingredients 16

Ingredients

Homemade Butterscotch Chips [the no-bake version]
Yield: ~1 cup
Ingredients
42 42g 42g (3 tbs) Coconut Oil
20 20g 20g (1 tbs) Molasses
1 1 1 tsp Butter Extract
83 83g 83g (11 tbs) Powdered Erythritol, sifted
2 2 2 tsp Arrowroot Starch (other starches may work)
Instructions
Line a cookie sheet with two sheets of wax paper.
20-second a medium-sized microwave-safe bowl, microwave the coconut oil at 20-second intervals, stirring between each one, until melted.
Stir in the molasses and butter extract.
to 1-2 small bowl, stir together the erythritol and arrowroot and add to the wet ingredients 1-2 tbs at a time.
2+ the chips for 2+ hours, or until firm. Place into a sealable jar and keep refrigerated until needed for snacking... I mean baking.
Notes
This recipe is: low sugar, gluten free, vegan!

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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