Butterscotch Chocolate Chip Cookies Food

AWESOME CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Combine butter and sugar and beat until fluffy Add egg and vanilla and mix very well.
• Gradually add flour, salt and baking soda while mixing until smooth.
• Stir in chips by hand.
• Drop by teaspoonfuls on lightly greased baking sheet.
• Bake until just browned approximately 10-13 minutes. Watch them closely near the end to prevent butterscotch chips from burning!

CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 350 degrees.
• Combine flour, baking soda, salt, and cocoa in mixing bowl.
• Beat butter, both sugars, and vanilla until creamy.
• Beat in eggs.
• Gradually add flour mix.
• Stir in butterscotch chips.
• Drop by large tablespoonful onto ungreased cookie sheets.
• Bake 9-11 minutes, or until slightly set.
• Cool on cookie sheets another 2 min, than remove to wire racks.

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.

EASY BUTTERSCOTCH CHIP CHOCOLATE COOKIES

Steps:

• Combine cake mix, oil and eggs in large bowl.
• Stir in chips and pecans.
• Chill for about an hour.
• Preheat oven to 350°.
• Roll dough into 1" balls and place on ungreased cookie sheets.
• Bake for 8-10 minutes or until centers are just about set.
• Let stand for a minute or so and remove to wire racks.

SPECIAL BUTTERSCOTCH CHIP COOKIES IN A JAR

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.

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.

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.

BUTTERSCOTCH COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
• Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
• Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.

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.