BUTTERSCOTCH OATMEAL COOKIES
LOVE 'em cookies. 'Thanks mom,' said my son. These cookies were a test, and they scored an 'A+.' Made with whole-wheat flour and flax, they are a nice change to the everyday chocolate chip.
Provided by Tami
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 42m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 17.5 g, Cholesterol 15.4 mg, Fat 6.5 g, Fiber 1.6 g, Protein 1.8 g, SaturatedFat 3.8 g, Sodium 94.8 mg, Sugar 11.1 g
WHOLE WHEAT BUTTERSCOTCH COOKIES
These cookies are delicious! Crunchy and chewy, these cookies are the perfect texture! Made with soy milk and whole wheat flower, these cookies are healthy too!! My family totally ate them all up with glee!!!
Provided by snowlavenderturtle
Categories Dessert
Time 40m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees farenheight.
- Cream butter and sugar together.
- Add eggs, milk, baking soda, baking powder, stir.
- Gradually add all purpose flour then the whole wheat flour and stir well.
- Stir in butterscotch chips.
- Spray cookiesheet with pam (optional) then by teaspoonful on a greased cookie sheet add the dough.
- Bake at 400 degrees for 11-12 minutes or until edges are light brown.
- Allow cookies to cool on baking sheet for 3-5 minutes before removing to a wire rack to cool completely.
- Enjoy.
Nutrition Facts : Calories 146.9, Fat 6.5, SaturatedFat 4.5, Cholesterol 20.8, Sodium 77.6, Carbohydrate 20.7, Fiber 0.8, Sugar 13.5, Protein 2
WHOLE WHEAT COOKIES
These soft, old-fashioned cookies are quite flavorful. With the goodness of wheat germ, they make a wholesome snack.-Bertie Carter, Tahlequah, Oklahoma
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4 dozen.
Number Of Ingredients 9
Steps:
- In a large bowl, cream the butter, peanut butter and honey. Beat in egg and vanilla. Combine the dry ingredients; gradually add to creamed mixture and mix well. Cover and refrigerate for 30 minutes. , Drop by teaspoonfuls 2 in. apart onto ungreased baking sheets. Flatten with a fork dipped in sugar. , Bake at 350° for 8-10 minutes or until golden brown. Let cool on pans for 1 minute before removing to wire racks to cool completely.
Nutrition Facts : Calories 124 calories, Fat 7g fat (3g saturated fat), Cholesterol 20mg cholesterol, Sodium 133mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 1g fiber), Protein 4g protein.
SALTY-SWEET BUTTERSCOTCH COOKIES
Dry-roasted cashews add a salty spin to classic butterscotch-chip cookies. Warning, these can become addictive! I've made them fairly diabetic friendly but the regular ingredients are also given.
Provided by Annacia
Categories Drop Cookies
Time 28m
Yield 48 serving(s)
Number Of Ingredients 11
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.
TOLL HOUSE BUTTERSCOTCH CHIP COOKIES
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
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.
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