Butterscotch Flax Cookies Recipes

BUTTERSCOTCH FLAX COOKIES

Steps:

• Preheat oven to 350.
• Cream together butter, honey, and brown sugar.
• Add eggs and vanilla, beating at high speed for 60 seconds, or until fluffy.
• Sift together flour, flax seed, baking soda, and pudding mix; add to creamed mixture.
• Fold in butterscotch chips.
• Drop onto parchment paper-lined cookie sheets about 1 inch apart.
• Flatten slightly with a wet hand; (cookies will not flatten much more in oven).
• Bake at 350 for about 7 minutes; cookies are done JUST when the tops no longer look wet.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

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.

BUTTERSCOTCH ALMOND AND OATMEAL COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Lightly grease cookie sheets and set aside.
• Combine flours, salt and baking soda in medium bowl.
• Place butterscotch chips in a small microwaveable bowl. Microwave on high for 1 minute. Stir. Microwave an additional 30 seconds if chips are not melted and smooth.
• Beat butter and sugars in a large bowl. Add egg, melted butterscotch, and vanilla. Beat until well blended.
• Add flour mixture, and beat until just blended.
• Stir in oats and sliced almonds.
• Shape Tablespoon-sized balls of dough and place 2 inches apart on greased cookie sheets.
• Bake 10-12 minutes or until edges are lightly browned.
• Cool 1 minute on cookie sheets, then move to wire racks until cooled completely.

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour, salt, and baking soda in a bowl.
• Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
• Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.