White Chocolate Butterscotch Rum Cookies Recipes

WHITE CHOCOLATE BUTTERSCOTCH RUM COOKIES

Steps:

• Sift flour, baking soda, and salt together in a small bowl.
• Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven.
• Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.

WHITE CHOCOLATE BUTTERSCOTCH COOKIES RECIPE BY TASTY

Steps:

• Preheat oven to 350°F
• Mix sugars, butter, egg, and vanilla extract in a medium bowl.
• Stir in flour, baking powder, salt, white chocolate and butterscotch until dough.
• Scoop onto a greased baking sheet and place in the oven for 10 to 12 minutes.
• Let cool for 10 minutes.
• Enjoy!

BUTTERSCOTCH AND WHITE CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees. Cream together butter and sugars until fluffy, about 4 or 5 minutes. Add vanilla. Add eggs one at a time. Combine dry ingredients together and then add to butter mixture. Only mix until combined, too much mixing will ruin the cookies. Stir in chips and bake for 8-10 minutes.

BUTTERSCOTCH-RUM RAISIN TREATS

Steps:

• Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.

WHITE CHOCOLATE BUTTERSCOTCH RUM COOKIES

Steps:

• Sift flour, baking soda, and salt together in a small bowl.
• Beat shortening, white sugar, brown sugar, rum, and vanilla extract together in a separate bowl. Add eggs one at a time, beating well after each addition. Stir in white chocolate and butterscotch chips. Fold in the flour mixture until just combined. Refrigerate dough until firmed up slightly, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Place a baking stone in the oven.
• Drop dough by rounded tablespoonfuls onto the preheated baking stone. Bake until cookies start to turn golden, about 11 minutes. Remove from oven and let cookies rest on the stone for a few minutes. Transfer them onto a wire rack to cool completely.

WHITE CHOCOLATE CHIP BUTTERSCOTCH COOKIES

Steps:

• Preheat the oven to 350 degrees.
• Cream the butter and brown sugar together.
• Add the molasses, egg, and extract and beat until light and fluffy.
• Add the flour and beat until the dough starts to come together.
• Add the chocolate chips.
• Beat until the dough is mixed.
• Place walnut-sized mounds on a lightly greased baking sheet.
• Bake for 10 to 12 minutes on until the edges start to brown.
• Cool the cookies on a wire rack.

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.

CHOCOLATE BUTTERSCOTCH-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
• Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.

EASY CHOCOLATE BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
• Drop dough by tablespoonfuls onto ungreased cookie sheets.
• Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
• Remove to wire rack to cool completely.