Butterscotch Scotchies Recipes
OATMEAL BUTTERSCOTCH SCOTCHIES
Steps:
- Preheat oven to 375F.
- In a small bowl, combine flour, baking soda, salt, and cinnamon. Whisk to combine.
- Using your electric mixer, beat sugar, brown sugar, margarine (or butter), eggs and vanilla extract. Beat until smooth. Slowly add in the flour mixture.
- Add the morsels and quick oats. Stir to combine.
- Take approximately one tablespoon of dough and roll between the palms of your hands in order to roll the dough into a ball. Place on your baking sheet or baking stone.
- Bake for 7-8 minutes for chewy or 9-10 minutes for crispy cookies. Enjoy!
- Notes: I use margarine when baking cookies as it makes the cookies more moist. I also prefer to bake cookies on a baking stone as it cooks the cookies evenly and helps prevent burning.
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Steps:
- Preheat oven to 375º F. Grease 15 x 10-inch jelly-roll pan.
- Combine flour, baking soda, salt and cinnamon in small bowl. Beat shortening, sugar, eggs and orange peel in large mixer bowl until creamy. Gradually beat in flour mixture and water. Stir in oats and morsels. Spread batter into prepared baking pan.
- Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.
OATMEAL SCOTCHIES IN A PAN
Traditional and delicious oatmeal scotchies baked in a convenient 9x13 pan. Perfect every time!
Provided by ABELAIRE
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h5m
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
- Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
- Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.
Nutrition Facts : Calories 253.4 calories, Carbohydrate 31.3 g, Cholesterol 35.8 mg, Fat 12.6 g, Fiber 0.8 g, Protein 2.4 g, SaturatedFat 8.6 g, Sodium 267.2 mg, Sugar 19.9 g
BUTTER-SCOTCHIES
This recipe is from the story Candy for Christmas by Joanne Fluke. I haven't made them yet so the prep time is approxamate.
Provided by Sandyg61
Categories Dessert
Time 1h30m
Yield 8-9 Dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a large microwave-safe bowl.
- Add the bown and white sugars and let it cool a bit.
- Then add the eggs, baking powder, baking soda, salt, and vanilla.
- Mix in the flour and then the butterscotch chips.
- Add the rolled oats and mix in thoroughly.
- Let the dough rest, uncovered, for 10 minutes to allow the butter to solidify.
- You can either drop this dough by the rounded teaspoon onto a greased cookie sheet, 12 to a sheet, or roll the dough balls with your hands and place them on the cookie sheet, pushing them down a bit so they don't roll off on the way to the oven.
- Bake at 350 degrees for 12-15 minutes.
- Cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
Nutrition Facts : Calories 825.2, Fat 37.9, SaturatedFat 25.4, Cholesterol 113.9, Sodium 500.2, Carbohydrate 114.6, Fiber 2.3, Sugar 80.4, Protein 8.4
BUTTER-SCOTCHIES
Make and share this Butter-Scotchies recipe from Food.com.
Provided by Amanda Jean
Categories Dessert
Time 12m
Yield 8-9 dozen, 30-40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, rack in the middle position.
- Melt the butter in a large microwave-safe bowl for about 90 seconds on high.
- Add the sugars and let it cool for a bit.
- Then add beaten eggs, baking powder, baking soda, salt and vanilla extract.
- Mix in the flour and then the butterscotch chips.
- Add the rolled oats and mix in thoroughly.
- Let the dough rest, uncovered for 10 minutes, allowing the butter to solidify.
- You can either drop by rounded tablespoons, or roll in to a ball with your hands, pushing them down a bit to prevent rolling, onto a greased cookie sheet, 12 to a sheet.
- Bake at 350 for 12 to 15 minutes.
- Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to cool completely.
- These freeze well if you roll them in foil and put them in a freezer bag.
Nutrition Facts : Calories 220.1, Fat 10.1, SaturatedFat 6.8, Cholesterol 30.4, Sodium 133.4, Carbohydrate 30.6, Fiber 0.6, Sugar 21.4, Protein 2.2
OATMEAL BUTTERSCOTCH COOKIES
Soft and chewy oatmeal butterscotch cookies.
Provided by Camille
Yield 48
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, salt and cinnamon in small bowl.
- Beat butter, sugar, brown sugar, eggs and vanilla extract in large mixing bowl. Gradually beat in flour mixture.
- Fold in oats and butterscotch chips.
- Drop by rounded tablespoons onto ungreased baking sheets.
- Bake for 7-8 minutes for chewy cookies or 9-10 minutes for crisp cookies.
- Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
Nutrition Facts : Servingsize 1 serving, Calories 1017 kcal, Fat 18 g, SaturatedFat 3 g, Cholesterol 0 mg, Sodium 2422 mg, Carbohydrate 187 g, Sugar 6 g, Protein 33 mg
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