Butter Scotchies Food

BUTTER-SCOTCHIES

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.

NESTLE' OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
• Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
• Gradually beat in flour mixture.
• Stir in oats and morsels.
• Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
• Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
• Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
• Prepare dough as above.
• Spread in prepared pan.
• Bake for 18 to 22 minutes or until lightly browned.
• Cool completely in pan on wire rack.

HOME

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.

BUTTERSCOTCH BLONDIES

Steps:

• Beat 1 cup vegetable oil and 3/4 cup granulated sugar until fluffy; beat in 1 teaspoon vanilla and 2 eggs. Whisk 2 1/2 cups flour, 3/4 teaspoon baking soda and 1 teaspoon salt, then stir into the oil mixture. Add 2 cups butterscotch chips and chill 30 minutes. Drop by tablespoonfuls and bake 14 to 16 minutes at 350 degrees.

BUTTER-SCOTCHIES

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.

PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 350°F
• Spray cookie sheets with non-stick cooking spray.
• Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
• Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
• Drop dough by teaspoon, two inches apart onto sheets.
• Bake 10-13 minutes or until just set and golden at edges.
• Transfer cookies to rack and let cool.

OATMEAL SCOTCHIES

Steps:

• Prejeat over to 350.
• Cream butter and sugars.
• Add eggs and vanilla.
• Add flour, soda and spices.
• Stir in oats and morsels.
• Drop by teaspoons onto cookie sheet.
• Flatten slightly.
• Bake 10 minutes.
• Let cool slightly on sheet before allowing to cool on cookie rack.

BUTTERSCOTCH COOKIES

Steps:

• In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.

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.

OATMEAL PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking powder, salt and baking soda.
• Then add butter, brown sugar, eggs and water.
• Stir in quick oats and peanut butter morsels.
• Chill dough for short amount of time.
• Bake about 12 minutes or so.
• *all cookies turn out better with chilled dough, & the fresher the baking powder & baking soda the fluffier the cookies will be*.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

Steps:

• Mix together the flour, salt and baking soda in a small bowl, set aside.
• Cream the sugars and butter together, add the vanilla.
• Add the eggs one at a time.
• Slowly add the flour mixture.
• When completely mixed, add the butterscotch chips.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake 8-10 minutes at 375F degrees.