OATMEAL BUTTERSCOTCH COOKIES
Great cookies!
Provided by Jolene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
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
NESTLE' OATMEAL SCOTCHIES
One of our families favorite cookies. I often bake these to take to different events and am always asked for the recipe since they are such a different cookie from the standard cookie.
Provided by Caryn
Categories Drop Cookies
Time 25m
Yield 4 dozen cookies or bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
- Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
- Gradually beat in flour mixture.
- Stir in oats and morsels.
- Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
- Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
- Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
- Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
- Prepare dough as above.
- Spread in prepared pan.
- Bake for 18 to 22 minutes or until lightly browned.
- Cool completely in pan on wire rack.
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.
BUTTER-SCOTCHIES
This recipe is from the story Candy for Christmas by Joanne Fluke. I haven't made them yet so the prep time is approxamate.
Provided by Sandyg61
Categories Dessert
Time 1h30m
Yield 8-9 Dozen
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Melt the butter in a large microwave-safe bowl.
- Add the bown and white sugars and let it cool a bit.
- Then add the eggs, baking powder, baking soda, salt, and vanilla.
- Mix in the flour and then the butterscotch chips.
- Add the rolled oats and mix in thoroughly.
- Let the dough rest, uncovered, for 10 minutes to allow the butter to solidify.
- You can either drop this dough by the rounded teaspoon onto a greased cookie sheet, 12 to a sheet, or roll the dough balls with your hands and place them on the cookie sheet, pushing them down a bit so they don't roll off on the way to the oven.
- Bake at 350 degrees for 12-15 minutes.
- Cool on the cookie sheet for 2 minutes and then remove them to a wire rack to cool completely.
Nutrition Facts : Calories 825.2, Fat 37.9, SaturatedFat 25.4, Cholesterol 113.9, Sodium 500.2, Carbohydrate 114.6, Fiber 2.3, Sugar 80.4, Protein 8.4
BUTTERSCOTCH COOKIES
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 30m
Yield Makes 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
PEANUT BUTTER SCOTCHIES
These cookies start with refrigerated sugar cookie dough. Extra ingredients are added and suddenly you have a great, fast cookie. From the cookbook "Cookie Dough Delight".
Provided by mary winecoff
Categories Drop Cookies
Time 25m
Yield 32 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Spray cookie sheets with non-stick cooking spray.
- Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
- Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
- Drop dough by teaspoon, two inches apart onto sheets.
- Bake 10-13 minutes or until just set and golden at edges.
- Transfer cookies to rack and let cool.
Nutrition Facts : Calories 133, Fat 7.3, SaturatedFat 2.9, Cholesterol 4.6, Sodium 92.1, Carbohydrate 15.5, Fiber 0.3, Sugar 9.1, Protein 1.8
BUTTER-SCOTCHIES
Make and share this Butter-Scotchies recipe from Food.com.
Provided by Amanda Jean
Categories Dessert
Time 12m
Yield 8-9 dozen, 30-40 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees, rack in the middle position.
- Melt the butter in a large microwave-safe bowl for about 90 seconds on high.
- Add the sugars and let it cool for a bit.
- Then add beaten eggs, baking powder, baking soda, salt and vanilla extract.
- Mix in the flour and then the butterscotch chips.
- Add the rolled oats and mix in thoroughly.
- Let the dough rest, uncovered for 10 minutes, allowing the butter to solidify.
- You can either drop by rounded tablespoons, or roll in to a ball with your hands, pushing them down a bit to prevent rolling, onto a greased cookie sheet, 12 to a sheet.
- Bake at 350 for 12 to 15 minutes.
- Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to cool completely.
- These freeze well if you roll them in foil and put them in a freezer bag.
Nutrition Facts : Calories 220.1, Fat 10.1, SaturatedFat 6.8, Cholesterol 30.4, Sodium 133.4, Carbohydrate 30.6, Fiber 0.6, Sugar 21.4, Protein 2.2
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- Preheat the oven to 350°F (177°C). Grease a 9-inch square pan or line with parchment paper, leaving an overhang on the sides to lift the finished blondies out (makes cutting easier). Set aside.
- In a medium bowl, whisk the browned or melted butter and brown sugar together. Once completely combined, whisk in the whole egg, egg yolk, and vanilla extract until combined. Pour the wet ingredients into the dry ingredients and whisk or stir until combined. Batter is pretty heavy and thick, so I usually use a rubber spatula. Fold in the butterscotch morsels and nuts, if using.
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