Salty Sweet Butterscotch Cookies Food

SALTY-SWEET BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add The sweetening of your choice (Splenda or regular sugars), baking powder, baking soda, and salt.
• Beat until combined, scraping side of bowl occasionally.
• Add egg whites and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
• STORAGE:.
• Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.

AWESOME CHOCOLATE BUTTERSCOTCH CHIP COOKIES

Steps:

• Preheat oven to 375°.
• Combine butter and sugar and beat until fluffy Add egg and vanilla and mix very well.
• Gradually add flour, salt and baking soda while mixing until smooth.
• Stir in chips by hand.
• Drop by teaspoonfuls on lightly greased baking sheet.
• Bake until just browned approximately 10-13 minutes. Watch them closely near the end to prevent butterscotch chips from burning!

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.

SALTY BUTTERSCOTCH-TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together flour, salt, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
• Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.