Butterscotch Raisin Cookies Food

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SOFT BUTTERSCOTCH-OAT RAISIN COOKIES



Soft Butterscotch-Oat Raisin Cookies image

Provided by Food Network

Categories     dessert

Time 42m

Yield 60 Cookies

Number Of Ingredients 15

1½ cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
½ teaspoon salt
½ cup (1 stick) butter, softened
½ cup honey
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
¼ cup milk
1¾ cups (11-oz. pkg.) NESTLE® TOLL HOUSE® Butterscotch Flavored Morsels
1 cup quick oats
1 cup chopped walnuts (optional)
¾ cup raisins
¼ cup wheat germ

Steps:

  • PREHEAT oven to 350°F. Lightly grease baking sheets.
  • COMBINE flour, cinnamon, baking soda and salt. Beat butter, honey and brown sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Add flour mixture alternately with milk. Stir in morsels, oats, walnuts, raisins and wheat germ. Drop by slightly rounded teaspoonfuls onto prepared baking sheets.
  • BAKE for 7 to 9 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
  • Note: If not adding nuts to the recipe, some additional bake time may be needed.
  • Variation: 2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels.

BUTTERSCOTCH RAISIN COOKIES



Butterscotch Raisin Cookies image

In Northampton, Pennsylvania, Victoria Zmarzley-Hahn bakes these chewy oatmeal cookies that are full of butterscotch chips and raisins. "Every so often I add a half cup of chopped pecans to a batch for something different," she notes.

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 3-1/2 dozen.

Number Of Ingredients 10

1 cup butter, softened
3/4 cup packed brown sugar
1/4 cup sugar
2 eggs
3 cups quick-cooking oats
1-1/2 cups all-purpose flour
1 package (3.4 ounces) instant butterscotch pudding mix
1 teaspoon baking soda
1 cup raisins
1/2 cup butterscotch chips

Steps:

  • In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the oats, flour, dry pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in raisins and butterscotch chips (dough will be stiff)., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Remove to wire racks to cool.

Nutrition Facts : Calories 267 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 235mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.

BUTTERSCOTCH OATMEAL RAISIN COOKIES



Butterscotch Oatmeal Raisin Cookies image

This is a recipe I got from a family friend then continued to tinker with. It makes a ton of cookies, but they go really fast.

Provided by Mirdreams

Categories     Drop Cookies

Time 35m

Yield 60 cookies

Number Of Ingredients 13

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1 cup butter (softened) or 1 cup margarine (softened)
1 1/2 cups sugar
2 eggs
1 1/2 teaspoons vanilla extract
3 cups old fashioned oats (I use Quaker Oats)
2 cups butterscotch chips
2 cups raisins

Steps:

  • Preheat oven to 375.
  • Combine: flour, baking soda, salt and spices in a small bowl.
  • Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
  • Gradually beat in flour mixture.
  • Stir in oats, butterscotch chips and raisins.
  • Drop by rounded teaspoons.
  • onto cookie sheet.
  • Bake 7 to 8 minutes.
  • Cool 2 minutes on pan than transfer to rakes till cool.
  • Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".

BUTTERSCOTCH PECAN COOKIES



Butterscotch Pecan Cookies image

These cookies have as much butterscotch flavor as a cookie could possibly have. They are also very easy to make.

Provided by Star

Categories     Desserts     Nut Dessert Recipes     Pecan Dessert Recipes

Yield 18

Number Of Ingredients 7

1 (18.25 ounce) package butter cake mix
1 (3.4 ounce) package instant butterscotch pudding mix
¼ cup all-purpose flour
¾ cup vegetable oil
1 egg
1 cup chopped pecans
1 cup butterscotch chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
  • In a medium bowl, stir together the cake mix, instant pudding and flour. Add oil and egg, mix until well blended. Stir in the pecans and butterscotch chips. Batter will be somewhat crumbly.
  • Scoop cookies with a small ice cream scoop or compress 1 tablespoon of dough into a ball. Place 2 inches apart on the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges are just starting to brown. Allow cookies to cool for 2 minutes before removing from baking sheet to cool on wire racks.

Nutrition Facts : Calories 318.4 calories, Carbohydrate 36.2 g, Cholesterol 10.3 mg, Fat 18.5 g, Fiber 0.6 g, Protein 1.7 g, SaturatedFat 4.7 g, Sodium 274.8 mg, Sugar 24 g

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES



Toll House Butterscotch Chip Cookies image

These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package.

Provided by Miss Erin C.

Categories     Drop Cookies

Time 35m

Yield 5 dozen, 60 serving(s)

Number Of Ingredients 9

2 1/4 cups flour
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 cup butter
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups butterscotch chips

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



Oatmeal Butterscotch Cookies image

Great cookies!

Provided by Jolene

Categories     Desserts     Cookies     Oatmeal Cookie Recipes

Time 25m

Yield 48

Number Of Ingredients 11

¾ cup butter, softened
¾ cup white sugar
¾ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon ground cinnamon
½ teaspoon salt
3 cups rolled oats
1 ⅔ cups butterscotch chips

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.

Nutrition Facts : Calories 118.6 calories, Carbohydrate 16.2 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 10.3 g

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