Butterscotch Walnut Cookies Recipes

BUTTERSCOTCH WALNUT COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Line a baking sheet with parchment paper and set aside.
• In a large pan brown the butter: Cook over medium heat until golden, you'll feel a toasted nut aroma. Remove from heat and let cook.
• Beat browned butter with sugar, brown sugar and vanilla extract. Add egg and beat until fluffy.
• Incorporate the flour. Fold in the butterscotch chips and walnuts.
• Scoop out a ball of dough and place in a cookie sheet. Swirl some butterscotch sauce on top if you want and put in the oven.
• Bake for 12 minutes. Remove from the oven and let cool in the pan for around 10 minutes before serving them.

CHEWY BUTTERSCOTCH-WALNUT BARS

Steps:

• Heat oven to 375°F.
• Melt 1/3 cup butter; mix with graham crumbs and 1/4 cup sugar until blended. Press onto bottom of 9-inch square pan sprayed with cooking spray. Bake 8 min. Remove from oven; set aside. Reduce oven temperature to 350°F.
• Melt remaining butter. Beat eggs and remaining sugar in medium bowl with mixer on high speed until thickened and lemon colored. Blend in butter. Add dry pudding mix and flour; beat until blended. Stir in nuts and chopped chocolate; pour over crust.
• Bake 30 min. Cool completely before cutting into bars.

CHOCOLATE CHIP WALNUT COOKIES

Steps:

• Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
• Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
• Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
• Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
• Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
• Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
• Store the cookies in a tightly sealed container at room temperature for up to 5 days.

GRANDMA JEANNE'S BUTTERSCOTCH WAFERS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
• Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
• Whisk flour, baking powder, and salt together in a medium bowl.
• Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
• Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
• Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
• Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
• Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.

OATMEAL BUTTERSCOTCH WALNUT COOKIE BARS

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Grease a 10 inch by 15 inch by 1 inch jelly roll pan or line it with parchment (I line mine with parchment because my old pan is in bad shape).
• Measure and stir together flour, baking soda, cinnamon and salt in a small bowl.
• Cream butter with electric mixer until creamy, then add brown sugar, white sugar, eggs and vanilla extract and beat until very light and creamy.
• Blend in flour mixture. If using electric mixer, be careful not to overbeat.
• Stir in nuts, then oatmeal, and finally butterscotch chips. Stir just enough to mix together.
• Spread dough in pan. Bake at 375 degrees for 18-20 minutes or until light brown. Cool in pan, then cut into bars.

BUTTERSCOTCH & CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking powder, and salt in a bowl.
• Beat butter and white+brown sugars in an other bowl.
• Add vanilla.
• Add eggs and beat between each one.
• Mix in flour Mixture.
• Make walnut sized cookies and place on greased cookie sheet.
• Bake for 11 minutes at 375* F.

SWEET-TASTE-OF-VICTORY BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, ginger, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the chips, walnuts and toffee bits. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

BUTTERSCOTCH WALNUT DROPS

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in walnuts and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until light brown. Cool on pans 2 minutes. Remove to wire racks to cool.