Butterscotchappleraisincookies Recipes

CRISPY BUTTERSCOTCH COOKIES

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.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

BUTTERSCOTCH RAISIN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the oats, flour, dry pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in raisins and butterscotch chips (dough will be stiff)., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Remove to wire racks to cool.

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!

SOFT BUTTERSCOTCH-OAT RAISIN COOKIES

Steps:

• PREHEAT oven to 350°F. Lightly grease baking sheets.
• COMBINE flour, cinnamon, baking soda and salt. Beat butter, honey and brown sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Add flour mixture alternately with milk. Stir in morsels, oats, walnuts, raisins and wheat germ. Drop by slightly rounded teaspoonfuls onto prepared baking sheets.
• BAKE for 7 to 9 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
• Note: If not adding nuts to the recipe, some additional bake time may be needed.
• Variation: 2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels.

BUTTERSCOTCH NO-BAKE COOKIES

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.

BUTTERSCOTCH OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375.
• Combine: flour, baking soda, salt and spices in a small bowl.
• Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
• Gradually beat in flour mixture.
• Stir in oats, butterscotch chips and raisins.
• Drop by rounded teaspoons.
• onto cookie sheet.
• Bake 7 to 8 minutes.
• Cool 2 minutes on pan than transfer to rakes till cool.
• Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".

BEST EVER BUTTERSCOTCH COOKIES

Steps:

• Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
• Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
• Beat in eggs & vanilla blending thoroughly.
• Stir together dry ingredients.
• Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
• Stir in chopped nuts.
• Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
• Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
• Remove from baking sheets; cool on racks.
• When cool, spread with frosting and press a walnut or pecan half into each cookie.
• Frosting: Melt butter in a small sacepan.
• Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
• Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
• Beat until smooth & of spreading consistency.