Butterscotch Crisp Cookies Recipes

Steps:

• In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
• Drop by heaping tablespoon onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.

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.

Steps:

• 1. Stir together flour, soda and salt. Set aside. 2. In large mixing bowl, beat together margarine and sugars until light and fluffy. Add egg and vanilla. Beat well. Add flour mixture, mixing until combined. Stir in KELLOGG'S COCOA KRISPIES Cereal and butterscotch morsels. Drop by level tablespoon onto ungreased baking sheets.3. Bake at 350°F about 14 minutes or until golden brown. Cool slightly before removing from baking sheets. Cool completely and store in airtight container.

Steps:

• Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
• In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
• Stir in oats.
• Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
• Mix in butterscotch chips. The batter will be very thick at this point.
• Gently but thouroughly mix in rice cereal.
• Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
• Bake at 350° for 12 minutes.
• Gently slide the cookies off of the parchment paper onto wire racks to cool.

Steps:

• Preheat the oven to 350 degrees.
• With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
• Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
• Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
• With a spatula, remove the cookies to a wire rack to cool.
• If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.

Steps:

• Set oven to 350°.
• In a bowl, mix together the flour, salt, baking soda and cream of tartar.
• In another bowl with an electric mixer, cream the butter with the both sugars until creamy.
• Add in the 1 cup oil, egg, 1 tsp milk and the extract; beat with mixer until well mixed, and the sugars are dissolved.
• Add in the flour mixture, mix on low speed until well combined.
• With a wooden spoon, mix in the baking chips and the nuts (if using), and the Skor toffee bits (if using).
• Drop about 1 tablespoon of dough onto a greased cookie sheet.
• Bake for 7-8 minutes (for a crispy cookie bake for a longer time).
• Let cool on sheet for 5 minutes. Transfer to a wire rack.

Steps:

• cream shortening and brown sugar.
• add egg and vanilla.
• in seperate bowl sift together flour, soda, and salt.
• add to creamed mixture.
• add oates, nuts and coconut.
• drop by teaspoonfuls onto greased cookie sheet.
• flatten with glass bottom dipped in flour.
• bake at 325 for 12 minutes.