NO-BAKE BUTTERSCOTCH-COCONUT COOKIES
Want cookies in a flash? These butterscotch "buttons" come together fast and don't require an oven, which means you can have a treat any time you want it.
Provided by Katherine Sacks
Categories Kid-Friendly Coconut Oatmeal Butterscotch/Caramel Cookies Chocolate Dessert Back to School Picnic Small Plates
Yield Makes about 25 cookies
Number Of Ingredients 6
Steps:
- Heat butterscotch chips and peanut butter in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until butterscotch is melted and smooth. Add oats, 1 cup coconut, and salt; stir gently to combine.
- Spoon mixture by the tablespoonful onto a parchment-lined sheet tray. Gently press balls in the center to flatten. Chill until set, about 10 minutes.
- Heat chocolate, if using, in a medium heatproof bowl set over a medium pot of barely simmering water (bottom of bowl should not touch water), stirring occasionally, or in short bursts in the microwave, stirring in between bursts, until chocolate is melted and smooth. Drizzle cooled cookies with chocolate, top with remaining 1/4 cup coconut, and chill until set, about 5 minutes, before serving.
- Do Ahead
- Cookies can be made 5 days ahead. Store in an airtight container and chill.
BUTTERSCOTCH-COCONUT COOKIES
Make and share this Butterscotch-Coconut Cookies recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h
Yield 48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees.
- Line 2 baking sheets with parchment paper.
- Sift the flour, baking powder, baking soda, and salt together onto a sheet of parchment paper.
- In a large bowl, using an electric mixer on high speed, beat the butter until fluffy and pale yellow, about 2 minutes.
- Add the sugar and brown sugar and beat until well combined, about 2 minutes.
- Beat in the egg and vanilla, scraping down the sides of the bowl as needed.
- Add the dry ingredients and mix on low speed just until blended.
- Add the coconut and butterscotch chips, mixing just to incorporate.
- With dampened hands, shape the dough into 1 inch balls and arrange on the prepared sheets, spacing the balls about 2 inches apart.
- Bake until the cookies are golden brown around the edges, about 15 minutes.
- Let the cookies cool briefly on the pans on wire racks, then transfer the cookies to the racks to cool completely.
BUTTERSCOTCH-COCONUT DROP COOKIES
Make and share this Butterscotch-coconut Drop Cookies recipe from Food.com.
Provided by Parsley
Categories Drop Cookies
Time 21m
Yield 4 1/2 dozen, 52 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375.
- In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
- Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.
COCONUT AND OATMEAL DROP COOKIES
Provided by Food Network
Time 15m
Yield 48 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350 degrees. Grease 2 large cookie sheets. Cream butter and sugars in mixer until light and fluffy. Add eggs, beat together. Add vanilla, baking powder and baking soda. Then add the flour. Mix until well combined. Stir in coconut and nuts. Mix in oatmeal.
- Drop on greased cookie sheets by the tsp., spacing about 1/2 inch apart. Bake 12 to 15 minutes, just until the edges begin to brown. Transfer to a wire rack to cool.
COCONUT DROP COOKIES
Cathy Wilson says her mom-Winnie Nash- added nutritional ingredients to recipes whenever she could. "Chock-full of nuts and oats, these crispy-chewy cookies are the perfect example," Cathy says.
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 5-1/2 dozen.
Number Of Ingredients 12
Steps:
- Preheat oven to 350°. In a large bowl, cream shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine flour, oats, baking powder, baking soda and salt; gradually add to creamed mixture and mix well. Stir in coconut and walnuts., Drop by rounded tablespoonfuls 3 in. apart onto greased baking sheets. Flatten slightly. Bake 11-14 minutes or until golden brown. Cool 2 minutes before removing to wire racks. Store in an airtight container.
Nutrition Facts : Calories 102 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 54mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 1g protein.
BUTTERSCOTCH DROP SCONES
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Categories Bread Breakfast Brunch Bake Kid-Friendly Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 14
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
BUTTERSCOTCH DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g
COCONUT-BUTTERSCOTCH-FUDGE COOKIES
Prize-Winning Recipe 2006! Butterscotch and fudge toppings dress up a toasty coconut macaroon cookie.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 45m
Yield 30
Number Of Ingredients 6
Steps:
- Heat oven to 375°F. In large bowl, stir cookie mix, melted butter and egg until soft dough forms. Shape dough into 1-inch balls. Roll balls in coconut. On ungreased cookie sheets, place balls 2 inches apart.
- Bake 9 to 11 minutes or until edges are light golden brown and coconut starts to toast. Cool 3 minutes; remove from cookie sheets to waxed paper.
- Drizzle each warm cookie with butterscotch topping. In small microwavable bowl, microwave hot fudge topping uncovered on High 15 to 30 seconds or until spreadable. Carefully spread on top of each cookie. Serve warm or cool. Store loosely covered.
Nutrition Facts : Calories 150, Carbohydrate 23 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 15 g, TransFat 1 g
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