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 (SOFT AND CHEWY RECIPE)
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a bowl, sift together flour, salt, and baking soda. Set aside.
- In a separate bowl, beat the softened butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 5 to 7 minutes.
- Add the vanilla and the eggs, one at a time, beating after each addition.
- Gradually add the flour mixture, mixing gently until well-combined. Mix in butterscotch chips.
- Drop tablespoons of batter onto the lined cookie sheet, leaving 2 inches of space in between.
- Bake for 8 to 10 minutes. Let the cookies cool on the sheet for 10 minutes to set. Serve warm and enjoy!
Nutrition Facts : Calories 97 cal
BUTTERSCOTCH TEA
Make and share this Butterscotch Tea recipe from Food.com.
Provided by quotFoodThe Way To
Categories Beverages
Time 3m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Drop hard candy into tea and stir to dissolve.
- Add cream and sugar as desired.
Nutrition Facts : Calories 0.3, Sodium 0.9, Carbohydrate 0.1
SPECIAL BUTTERSCOTCH CHIP COOKIES IN A JAR
This is a cookie mix with an attached tag which gives the directions on how to prepare the mix and bake the cookies. Seasonal fabric or a particular kitchen decorating color scheme used for the cloth topper makes the jar attractive enough to display on a baker's rack until it is ready to be used.
Provided by Sally Jo
Yield 12
Number Of Ingredients 10
Steps:
- Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card to the ribbon or raffia with the following mixing and baking directions:
- Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut sized balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake at 350 in a preheated oven for 8-10 minutes.
Nutrition Facts : Calories 239.7 calories, Carbohydrate 38.8 g, Fat 8.2 g, Fiber 1.4 g, Protein 2.4 g, SaturatedFat 4.6 g, Sodium 161.4 mg, Sugar 26.9 g
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.
SALTY BUTTERSCOTCH-TOFFEE COOKIES
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together flour, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
- Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.
BUTTERSCOTCH SANDWICH COOKIES
Butterscotch lovers will go crazy for these cookie-jar classics. The brickle toffee bits in the filling are a deliciously fun surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 53m
Yield about 6 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely., For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature., Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies. If desired, drizzle with melted chocolate.
Nutrition Facts : Calories 159 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH TOFFEE COOKIES
These soft and chewy cookies are bursting with butterscotch and chocolate toffee, and only 5 ingredients.
Provided by Six Sisters Stuff
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
- Fold in butterscotch chips and toffee bits until well blended.
- Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
- Bake 10-12 minutes or until golden brown.
- Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.
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4.9/5 (37)Total Time 40 minsCategory BakingCalories 164 per serving
- Cream together butter, brown sugar, and granulated sugar until smooth about 3-4 minutes. Add the vanilla extract. Then add one egg at a time, mixing until combined between adding them.
- In a measuring cup combine flour, baking soda, and salt. With the mixer running on low slowly add the flour. Mix until just combined. Then add butterscotch chips and mix until evenly distributed.
- Preheat oven to 350 degrees F. Use a tablespoon-sized cookie scoop to drop balls of dough onto a cookie sheet covered with parchment paper and bake for 10-12 minutes until edges are just lightly golden and the middle looks slightly uncooked.
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Reviews 2Category CookiesCuisine AmericanTotal Time 1 hr 25 mins
- In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 3-4 minutes.
- With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.
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