Butterscotch Flax Cookies Food

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:

• 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.

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.

BUTTERSCOTCH FLAX COOKIES

Steps:

• Preheat oven to 350.
• Cream together butter, honey, and brown sugar.
• Add eggs and vanilla, beating at high speed for 60 seconds, or until fluffy.
• Sift together flour, flax seed, baking soda, and pudding mix; add to creamed mixture.
• Fold in butterscotch chips.
• Drop onto parchment paper-lined cookie sheets about 1 inch apart.
• Flatten slightly with a wet hand; (cookies will not flatten much more in oven).
• Bake at 350 for about 7 minutes; cookies are done JUST when the tops no longer look wet.

4-INGREDIENT BANANA FLAX COOKIES

Steps:

• 1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or grease a cookie sheet.
• 2. In a bowl, mash the banana until it gets to a sticky texture.
• 3. Add in flax seeds, pumpkin seeds, and raisins into the bowl and mix thoroughly.
• 4. Drop about 1/2 tablespoon drops of the batter onto the baking sheet. (I used a small soup spoon for this.) Flatten the batter into a round cookie shape.
• 5. Place the cookies into the oven and bake for about 20-22 minutes or until the edges turn into a nice brown color.
• 6. Remove from the oven and let cool. Enjoy!

SUNFLOWER SEED AND CHIP COOKIES

Steps:

• Cream together margarine, shortening, sugars, eggs, and vanilla.
• Stir in flour, salt, soda and oatmeal.
• Mix well and add in sunflower seeds and chips.
• Shape into balls, flaten slightly on ungreased cookie sheet. Bake at 350 for about 10 minutes.

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 OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour, salt, and baking soda in a bowl.
• Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
• Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

FLAX SEED-OATMEAL COOKIES

Steps:

• Cream butter and sugars.
• Add egg and vanilla and mix.
• Mix in a separate bowl: flour, baking powder, baking soda, wheat germ (optional), cinnamon, cloves, and salt.
• Add mixed dry ingredients to butter/sugar/egg/vanilla and mix.
• Stir in oats and flax seed until moist dough forms.
• Fold in chocolate chips (optional).
• Cook on greased cookie sheet in 1 inch balls (use cooled tablespoon or ice cream scoop to place on sheet) 10-15 minutes at 350ºF (adjust cooking time as necessary for cookie moistness and oven strength).

MAPLE AND FLAX COOKIES

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine flour, flax seeds, cinnamon and salt. Pour in syrup and oil and mix just until all the flour's been absorbed.
• Allow the dough to sit for 5-10 minutes before rolling into walnut-sized balls (or slightly larger) and placing them on a lightly oiled cookie sheet.
• Press down on each ball gently with you index and middle finger - they'll flatten and you'll make a nice wavy impression in the cookie.
• Slide in the oven and bake for 13 minutes. Allow to cool on a rack, or eat 'em warm with a tall glass of non-dairy milk.