BUTTERSCOTCH COOKIES
Make these delicious cookies as much for fun as good taste, and set them out for a picnic.
Provided by BHG Test Kitchen
Time 39m
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the butterscotch pieces.
- Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 9 to 10 minutes. Rotate cookie sheets halfway through bake cycle. Remove from cookie sheets immediately and cool on wire racks. Makes 4 dozen cookies.
Nutrition Facts : Calories 119 kcal, Carbohydrate 15 g, Cholesterol 19 mg, Protein 1 g, SaturatedFat 4 g, Sodium 89 mg, Sugar 10 g, Fat 6 g, UnsaturatedFat 1 g
BUTTERSCOTCH COOKIES(COOK'S COUNTRY)
Use chilled butter so it won't melt when you add the melted chips in step 2. If the chilled dough begins to split as you slice it, soften it on the counter for 10 minutes. Prep-time includes chill time.
Provided by Coppercloud
Categories Dessert
Time 2h22m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 9
Steps:
- Microwave 1/2 cup butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. Whisk in vanilla until mixture is smooth. Let it cool for 10 minutes.
- In bowl whisk flour and backing powder. Set aside.
- Cream remaining butter and brown sugar with your stand mixer on medium high speed until pale and fluffy. About 3 minutes. Scrape the bowl down during this time. Add cooled butterscotch mixture and beat until combined, about 1 minute. Add egg yolk and beat until incorporated. Reduce speed to low and add in the flour/baking powder and mix for a minute, or until the dough is formed.
- Turn dough out on to the counter and shape it into a 9 inch roll to form an even cylinder. Wrap it in parchment paper, roll it again until you feel like it's a good cylinder shape. Refrigerate for 2 hours.
- Heat the oven to 325 degrees. Line two baking sheets with parchment and slice the chilled dough into 1/4 inch rounds and place on baking sheet, and bake for 10-12 minutes.
Nutrition Facts : Calories 99.5, Fat 5.3, SaturatedFat 3.4, Cholesterol 17.2, Sodium 52.5, Carbohydrate 12.2, Fiber 0.2, Sugar 6.8, Protein 0.9
BUTTERSCOTCH TOFFEE COOKIES
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
COWBOY COOKIES
This recipe came to The Times in 2000 during the Bush-Gore presidential campaign when Family Circle magazine ran cookie recipes from each of the candidates' wives and asked readers to vote. Laura Bush's cowboy cookies, a classic chocolate chip cookie that's been beefed up with oats, pecans, coconut and cinnamon, beat Tipper Gore's ginger snaps by a mile. Here is an adaptation of that winning recipe.
Provided by Marian Burros
Categories weekday, dessert
Time 35m
Yield 3 to 3 1/2 dozen cookies
Number Of Ingredients 14
Steps:
- Heat oven to 350 degrees.
- Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
- In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
- Add eggs one at a time, beating after each. Beat in vanilla.
- Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
- For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
- Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.
Nutrition Facts : @context http, Calories 313, UnsaturatedFat 8 grams, Carbohydrate 38 grams, Fat 18 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 163 milligrams, Sugar 24 grams, TransFat 0 grams
BUTTERSCOTCH-POTATO CHIP BALLS
Butterscotch chips and crushed potato chips make these buttery brown sugar cookies dance across your tongue with sweet and salty flavor.
Provided by Jessie Sheehan
Categories Small Plates Cookies Bake Dessert snack Potato Butterscotch/Caramel Kid-Friendly
Yield Makes 36 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F [180°C]. Line a rimmed baking sheet with parchment paper.
- In a medium bowl, combine the flour, baking soda, and salt and whisk together. Add the butterscotch chips and set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream the melted butter and sugars on medium-high speed until thick, light, and glossy, 3 to 5 minutes, scraping the bowl with a rubber spatula as needed.
- Decrease the mixer speed to medium-low and add the egg and yolk, one at a time, beating well and scraping the bowl after each addition with a rubber spatula. Add the vanilla and mix to combine. Add the dry ingredients all at once, mixing just to combine. Remove the bowl from the stand mixer and add 3 cups [105 g] of the potato chips to the dough, combining and crushing the chips with a rubber spatula.
- In a small bowl, crush the remaining 2 cups [70 g] potato chips. Scoop the dough into 1 1/2-tablespoon balls with a cookie scoop or measuring spoon, rolling each ball in the leftover crushed chips, and evenly place 12 on the prepared baking sheet.
- Sprinkle each cookie with flaky sea salt, and bake for 8 to 10 minutes, rotating at the halfway point, until lightly browned. Remove from the oven and press down on each cookie with a spatula to slightly flatten.
- Repeat with the remaining cookie dough.
- Let cool briefly and serve warm, because who doesn't love a cookie warm from the oven? The cookies will keep in an airtight container on the counter for up to 3 days.
CRUNCHY BUTTERSCOTCH COOKIES
Make and share this Crunchy Butterscotch Cookies recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 25m
Yield 4 1/2 doz
Number Of Ingredients 9
Steps:
- Cream together butter and brown sugar until light and fluffy. Add egg and vanilla; beat well.
- Sift together flour, cream of tartar, baking soda and salt. Gradually add dry ingredients to creamed mixture; mix well. Stir in walnuts. Shape dough into a roll 1 1/2-inch in diameter. Wrap tightly in plastic wrap or waxed paper. Chill several hours or overnight.
- Cut dough in 1/4 inch slices. Place about 1 1/2-inches apart on greased baking sheets.
- Bake in 400°F oven 10 minutes or until golden brown. Remove from baking sheets. Cool on racks.
Nutrition Facts : Calories 847.7, Fat 49.3, SaturatedFat 21.5, Cholesterol 128.3, Sodium 652.7, Carbohydrate 94, Fiber 3.2, Sugar 48.1, Protein 11.4
BUTTERSCOTCH ICEBOX COOKIES
Great dark brown sugar icebox cookies my southern Grandma used to make.
Provided by Pam Uribarri
Categories Desserts Cookies Refrigerator Cookie Recipes
Yield 18
Number Of Ingredients 8
Steps:
- Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
- Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
- Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
- When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g
PECAN BUTTERSCOTCH COOKIES
These are the quickest, tastiest cookies I've ever made. They can be varied endlessly, but I come back to this version time after time. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 1-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a large bowl, beat the pancake mix, dry pudding mix, butter and egg until blended. Stir in pecans. , Roll into 1-1/2-in. balls. Place 2 in. apart on greased baking sheets. Flatten with the bottom of a glass. Bake at 350° for 8-10 minutes or until edges begin to brown. Remove to wire racks to cool.
Nutrition Facts : Calories 85 calories, Fat 5g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 178mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH NO-BAKE COOKIES
More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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