Butterscotch Crunch Cookies Recipes

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). In large bowl, beat butter, sugar, cinnamon and egg with electric mixer on medium speed until creamy. Stir in cake mix and oats until blended. Stir in butterscotch chips and walnuts.
• On ungreased cookie sheets, drop dough by rounded teaspoonfuls about 2 inches apart. Flatten dough slightly with fingers.
• Bake 10 to 12 minutes or until light brown. Immediately remove from cookie sheets to cooling racks. Store covered.

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.

Steps:

• 1. In a medium bowl, combine flour, salt and baking soda.
• 2. In a large bowl, cream butter with both sugars. Slowly add in the flour mixture and the buttermilk. When combined well, add the butterscotch and vanilla. Finally add in the nuts and coconut. This will be a stiff dough.
• 3. Drop by tablespoons onto a greased baking pan. Bake for 10-12 minutes until lightly brown around the edges. Cool on pan for 1-2 minutes and finish cooling on a wire rack.
• 4. Preheat oven to 350 degrees.

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:

• Preheat oven to 350*.
• Lightly grease several baking sheets or coat with nonstick spray.
• Line the sheets with aluminum foil.
• Heavily grease the foil or coat with nonstick spray.
• Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
• In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
• Add the candy pieces and beat for 1 minute more.
• Beat or stir in flour mixture and nuts just until evenly incorporated.
• Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.