BUTTERSCOTCH DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g
EASY CHOCOLATE BUTTERSCOTCH COOKIES
Quick and easy cookie mix.
Provided by Tamee
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
- Drop dough by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
- Remove to wire rack to cool completely.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 24.8 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 397.4 mg, Sugar 34.8 g
BUTTERSCOTCH CORNFLAKE CANDY RECIPE
Provided by skidivr595
Number Of Ingredients 3
Steps:
- 1. Pour butterscotch chips into a large microwave-safe bowl and heat in the microwave, checking and stirring every 30 seconds, until chips are melted. It took about a minute and a half in my microwave. Be sure not to cook them for too long, or the butterscotch candy will seize up. If you prefer, you can melt the chips in a double boiler, then scrape the melted butterscotch into a large bowl. 2. Add corn flakes and peanuts to the melted butterscotch and stir until everything is thoroughly coated. Line a counter top with waxed paper and drop spoonfuls of the warm corn flake mixture onto the waxed paper. Allow to cool for 15 minutes. Candy may be stored in an airtight container or large zippered plastic bags for two weeks.
BUTTERSCOTCH CORNFLAKE COOKIES 1968
Make and share this Butterscotch Cornflake Cookies 1968 recipe from Food.com.
Provided by andypandy
Categories Dessert
Time 20m
Yield 60 serving(s)
Number Of Ingredients 10
Steps:
- Place half only of the chip in a small pot and melt over low heat, stirring constantly.
- Combine the melted butterscotch chip with the brown sugar, butter, egg and vanilla.
- Beat all together very well.
- Combine the sifted flour with the baking soda and salt.
- Now sift the dry ingredients into the beaten mixture. Combine well.
- Stir in the remaining butterscotch chipits, cornflakes, and raisins or nuts.
- Shape into small balls.
- Place on ungreased baking sheet. Flatten with a fork in a criss-cross pattern.
- Bake at 375° for 10-12 minutes until nicely browned and desired crispness.
- Remove from cookie sheet while still warm onto a wire rack.
- Makes 60 cookies.
Nutrition Facts : Calories 51.5, Fat 2.3, SaturatedFat 1.5, Cholesterol 7.6, Sodium 47.2, Carbohydrate 7.4, Fiber 0.1, Sugar 4.4, Protein 0.5
CRISPY BUTTERSCOTCH COOKIES
Butterscotch chip cookies with crispy rice cereal!
Provided by Barb
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
Steps:
- In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
- Drop by heaping tablespoon onto greased cookie sheet.
- Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 26.5 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.7 g, Sodium 141.5 mg, Sugar 17.5 g
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- Add about an inch of water to a saucepan over medium heat, and heat until steaming. Place a heat-safe bowl over the pan of steaming water, and be sure to not let the water boil.
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