Butterscotch Cookies Food

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.

SCHRAFFT'S BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
• In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
• Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
• Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

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.

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.

CHOCOLATE BUTTERSCOTCH COOKIES

Steps:

• HEAT oven to 375 degrees F.
• COMBINE shortening and brown sugar in large bowl; beat at medium speed until well blended. Beat in eggs. Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.
• SHAPE dough into 1 14-inch balls. Place 2 inches apart on ungreased baking sheets. Flatten slightly. Shape sides to form circle, if necessary.
• BAKE 7 to 9 minutes or until lightly browned around edges. Cool 2 minutes on baking sheets; transfer to cooling racks to cool completely.

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.

BUTTERSCOTCH COOKIES

Steps:

• In a medium bowl, whisk together flour, baking soda and salt. Set aside.
• In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 3-4 minutes.
• With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
• Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.
• Cover the dough and chill in the refrigerator for at least 1 hour.
• Preheat oven to 375° F. Line baking sheets with parchment or silicone mats.
• Drop dough by rounded tablespoons two-inches apart on the prepared baking sheets. Place the baking sheets back in the refrigerator or in the freezer for about 10 minutes to chill again.
• Bake for 8-10 minutes, or just until light brown around the edges. The centers will still be soft. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

BUTTERSCOTCH-WALNUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the butterscotch pieces.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 9 to 10 minutes. Rotate cookie sheets halfway through bake cycle. Remove from cookie sheets immediately and cool on wire racks. Makes 4 dozen cookies.

BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 400 degrees.
• Sift flour, soda, cream of tartar and salt together.
• Cream butter and sugar until fluffy.
• Add dry ingredients, eggs and vanilla. Beat well.
• Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
• Place on ungreased baking sheet and bake 8 to 10 minutes.

PEANUT BUTTER BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
• In a medium bowl, combine flour, baking powder, baking soda and salt and set side.
• In a large bowl, using a hand mixer or stand mixer, beat butter and peanut butter until smooth and combined. Add both sugars and beat to combine. Beat in egg and vanilla extract. Add the flour mixture all at once and beat until just combined. Stir in about 2/3 cup of butterscotch chips (reserving the rest for topping the cookies).
• Scoop the dough into balls (I use a 1 1/2 tablespoon scoop), and place a couple inches apart on the prepared baking sheets. Press a few of remaining butterscotch chips on top of the dough balls. Bake for 8-11 minutes, until the edges are light golden brown, but the center is still slightly underdone. Immediately sprinkle with sea salt, and place the sheets on wire racks to cool. Repeat with remaining dough, allowing the cookie sheets to cool COMPLETELY before placing dough on them.

NATHAN'S PEANUT BUTTER BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Steps:

• In a large bowl or stand mixer, beat 1 cup butter for 2 minutes until smooth, scraping the sides and bottom a few times in between.
• Add 1 cup brown sugar and 3/4 cup white sugar. Beat for another 2 minutes, taking the time to scrape the bottom and sides of the bowl in between. Your butter and sugar should be light and fluffy with no chunks of butter.
• Add 1 cup creamy peanut butter and mix well.
• Add 2 eggs and 1 and 1/2 teaspoons vanilla. Beat well, scraping sides and bottom.
• Add 2 cups flour but don't mix it in yet (make sure you spoon and level your flour). Use a small spoon to stir in 2 teaspoons baking soda and 1 teaspoon kosher salt into the flour, then beat in gently. There should still be flour streaks.
• Chop one cup of the dark chocolate chips with a knife. Add to the dough. Add the other cup of dark chocolate chips, and most of the butterscotch chips. (Reserve a handful of the butterscotch chips if you would like to press them into the top of each cookie.)
• Cover the bowl and chill the dough in the fridge for 1-3 hours (or overnight). You can bake the cookies right away without chilling (I tried it) but they will bake a little more flat.
• When the dough is chilled, preheat the oven to 350 degrees F. Line 2 baking sheets with silicone baking mats or parchment paper.
• Use a 2-inch cookie scoop to shape the dough into balls. Place the cookies on the lined baking sheets with about 2 inches in between each one.
• Bake the cookies at 350 for 10-11 minutes until the centers are alllmost done being shiny. The edges should be firm and light brown. Do not over bake.
• Immediately after removing these cookies from the oven, use two spoons to push the edges of the cookie toward the center. This will give your cookies a more circular shape, make them thicker and chewier, and the centers even more fudgy. See this Chocolate Chip Cookies post for more details and photos.
• If you saved any dark or butterscotch chips to add to the top, press them in while the cookies are still very warm, within 1-3 minutes of taking them out of the oven.
• Let cool on the sheet for 5 minutes before removing to a cooling rack. You should definitely eat at least one of these warm. Or maybe 2 or 3.

BUTTERSCOTCH PECAN COOKIES

Steps:

• Preheat oven to 375°
• In a medium mixing bowl, whisk flour, baking soda and salt. Set aside.
• In a large mixing bowl, beat on medium speed, butter, brown sugar, sugar, vanilla and corn syrup together until creamy. Beat eggs into mixture, one egg at a time.
• Gradually add flour mixture until mixed well.
• Stir in butterscotch morsels and pecans.
• Spoon by teaspoonful on baking sheet.
• Bake for 11-13 minutes or until edges are brown.
• Remove from oven and place on wire rack to cool.

KETO BUTTERSCOTCH COOKIES

Steps:

• In a small bowl combine the almond flour, baking soda, baking powder and salt in small bowl, set aside.
• Next, beat butter, golden monkfruit sweetener and vanilla extract in stand mixer bowl until creamy.
• Add the egg, beating the mixture on low. Gradually pour in the almond flour mixture and beat on low speed until combined.
• Lastly, mix in the butterscotch and chocolate chips.
• Chill the mixture at least 30 minutes, preferably longer, until the butter is sold and the cookie dough is hard. DO NOT SKIP THIS STEP.
• When ready to bake preheat the oven to 350 degrees F.
• Using a small cookie scoop drop the cookies onto a silicone lined baking sheet (or lightly greased baking sheet) evenly spaced.
• Bake for 7-9 minutes or until golden brown and lightly set. DO NOT OVERBAKE! Top with sea salt if you desire.
• Allow the cookies to cool completely before moving from the pan. Top with sea salt if desired.

BUTTERSCOTCH SLICE COOKIES

Steps:

• In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.
• In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.
• Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
• Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
• Allow to cool slightly before removing from baking sheet.
• Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes on medium speed). Add vanilla extract and eggs and continue beating at high speed for about 5 minutes longer, occasionally scraping down the sides of the mixing bowl. Your dough should be noticeably lighter in color and very fluffy.
• In a medium bowl, mix together the flour, baking soda, cream of tartar, and salt.
• Add the flour mixture to the butter/sugar mixture by the spoonful, mixing at low speed, and incorporating each flour addition until all have been combined.
• Beat in the butterscotch chips and the toffee pieces, just until combined
• Preheat the oven to 350°F and line baking sheets with parchment paper or spray with nonstick baking spray.
• Use a cookie scoop to form balls from the dough and space 2 inches apart on a greased cookie sheet.
• Bake for 9-10 minutes until the cookies are spread evenly across the top and are lightly golden brown around the bottom edges.
• Transfer cookies to a cooling rack and let them cool.