Butterscotch Cookiescooks Country Food

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.

COWBOY COOKIES III

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
• In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

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.

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:

• 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(COOK'S COUNTRY)

Steps:

• Microwave 1/2 cup butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. Whisk in vanilla until mixture is smooth. Let it cool for 10 minutes.
• In bowl whisk flour and backing powder. Set aside.
• Cream remaining butter and brown sugar with your stand mixer on medium high speed until pale and fluffy. About 3 minutes. Scrape the bowl down during this time. Add cooled butterscotch mixture and beat until combined, about 1 minute. Add egg yolk and beat until incorporated. Reduce speed to low and add in the flour/baking powder and mix for a minute, or until the dough is formed.
• Turn dough out on to the counter and shape it into a 9 inch roll to form an even cylinder. Wrap it in parchment paper, roll it again until you feel like it's a good cylinder shape. Refrigerate for 2 hours.
• Heat the oven to 325 degrees. Line two baking sheets with parchment and slice the chilled dough into 1/4 inch rounds and place on baking sheet, and bake for 10-12 minutes.

BUTTERSCOTCH NO-BAKE COOKIES

Steps:

• In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

BUTTERSCOTCH CRUNCH COOKIES

Steps:

• Preheat oven to 350*.
• Lightly grease several baking sheets or coat with nonstick spray.
• Line the sheets with aluminum foil.
• Heavily grease the foil or coat with nonstick spray.
• Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
• In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
• Add the candy pieces and beat for 1 minute more.
• Beat or stir in flour mixture and nuts just until evenly incorporated.
• Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.

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.

BUTTERSCOTCH SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely., For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature., Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies. If desired, drizzle with melted chocolate.

BEST EVER BUTTERSCOTCH COOKIES

Steps:

• Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
• Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
• Beat in eggs & vanilla blending thoroughly.
• Stir together dry ingredients.
• Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
• Stir in chopped nuts.
• Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
• Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
• Remove from baking sheets; cool on racks.
• When cool, spread with frosting and press a walnut or pecan half into each cookie.
• Frosting: Melt butter in a small sacepan.
• Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
• Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
• Beat until smooth & of spreading consistency.