SOFT BUTTERSCOTCH-OAT RAISIN COOKIES
Steps:
- PREHEAT oven to 350°F. Lightly grease baking sheets.
- COMBINE flour, cinnamon, baking soda and salt. Beat butter, honey and brown sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Add flour mixture alternately with milk. Stir in morsels, oats, walnuts, raisins and wheat germ. Drop by slightly rounded teaspoonfuls onto prepared baking sheets.
- BAKE for 7 to 9 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
- Note: If not adding nuts to the recipe, some additional bake time may be needed.
- Variation: 2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels.
OATMEAL BUTTERSCOTCH COOKIES
Everyone deserves a sweet break, and these creamy, light, and chewy oatmeal butterscotch chip cookies are the perfect recipe. We've made it easy with a delicious secret shortcut - a box of Betty Crocker™ Super Moist™ yellow cake mix! We love using cake mix to make oatmeal butterscotch chip cookies consistently delicious and easy. While the butterscotch chips are the star of these cookies, the cinnamon and walnuts add a little extra flavor and crunch. Turn these cookies into an indulgent dessert by adding ice cream and drizzling it all with decadent caramel syrup.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h20m
Yield 48
Number Of Ingredients 8
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.
Nutrition Facts : Calories 120, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 95 mg, Sugar 7 g, TransFat 0 g
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
BUTTERSCOTCH OATMEAL RAISIN COOKIES
This is a recipe I got from a family friend then continued to tinker with. It makes a ton of cookies, but they go really fast.
Provided by Mirdreams
Categories Drop Cookies
Time 35m
Yield 60 cookies
Number Of Ingredients 13
Steps:
- Preheat oven to 375.
- Combine: flour, baking soda, salt and spices in a small bowl.
- Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
- Gradually beat in flour mixture.
- Stir in oats, butterscotch chips and raisins.
- Drop by rounded teaspoons.
- onto cookie sheet.
- Bake 7 to 8 minutes.
- Cool 2 minutes on pan than transfer to rakes till cool.
- Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".
BUTTERSCOTCH RAISIN COOKIES
In Northampton, Pennsylvania, Victoria Zmarzley-Hahn bakes these chewy oatmeal cookies that are full of butterscotch chips and raisins. "Every so often I add a half cup of chopped pecans to a batch for something different," she notes.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 3-1/2 dozen.
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the oats, flour, dry pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in raisins and butterscotch chips (dough will be stiff)., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 267 calories, Fat 12g fat (7g saturated fat), Cholesterol 44mg cholesterol, Sodium 235mg sodium, Carbohydrate 38g carbohydrate (21g sugars, Fiber 2g fiber), Protein 4g protein.
BUTTERSCOTCH RAISIN COOKIES
Make and share this Butterscotch Raisin Cookies recipe from Food.com.
Provided by talldoc
Categories Drop Cookies
Time 30m
Yield 42 cookies, 21 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, cream butter and sugars.
- Add eggs; beat well.
- Combine the oats, flour, dry pudding mix and baking soda; gradually add to creamed mixture.
- Stir in the raisins and butterscotch chips.
- Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets.
- Bake at 375ºF. for 9-11 minutes or until lightly browned.
- Remove to wire racks and cool.
Nutrition Facts : Calories 242.7, Fat 11.3, SaturatedFat 6.8, Cholesterol 43.4, Sodium 136.9, Carbohydrate 32.8, Fiber 1.6, Sugar 17, Protein 3.8
BUTTERSCOTCH-RUM RAISIN TREATS
I love making rum raisin rice pudding around the holidays. Those flavors inspired this recipe. Crispy rice cereal adds crunch, but nuts, toasted coconut or candied pineapple could do the job, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4-1/2 dozen
Number Of Ingredients 5
Steps:
- Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
BUTTER COOKIES WITH RAISINS
In England, these crisp raisin-flecked treats are called Madeira biscuits-biscuit being the British word for cookie, and a glass of Madeira being a favorite accompaniment for this particular type.
Categories Cookies Dairy Dessert Bake Raisin Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 3 dozen
Number Of Ingredients 6
Steps:
- Using electric mixer, beat butter, sugar and salt in large bowl until creamy. Mix in vanilla. Add flour and raisins; mix until smooth dough forms. Divide dough in half. Shape each dough half into 1 1/2-inch-diameter log. Wrap each log in plastic; refrigerate until firm, about 2 hours. (Can be made 3 days ahead. Keep chilled.)
- Preheat oven to 375°F. Butter 2 large baking sheets. Cut each dough log into 1/4-inch-thick slices. Place slices on prepared baking sheets, spacing 1 inch apart. Bake until cookies are golden, about 10 minutes. Cool slightly on baking sheets. Transfer to racks; cool completely. (Can be made 3 days ahead. Store in airtight container at room temperature.)
More about "butterscotch raisin cookies recipes"
GRANDMA'S OLD-FASHIONED BUTTERSCOTCH COOKIES - THE …
From theseasonedmom.com
Reviews 2Category CookiesCuisine AmericanTotal Time 1 hr 25 mins
- In the large bowl of a stand mixer, cream together butter, brown sugar and granulated sugar until light and creamy, about 3-4 minutes.
- With the mixer on low speed, add the eggs, one at a time, mixing completely after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture, just until combined (do not over-mix). Stir in the butterscotch morsels.
SOFT BUTTERSCOTCH-OAT RAISIN COOKIES | VERY BEST BAKING
From verybestbaking.com
Servings 60Total Time 1 minCategory Other, DessertCalories 80 per serving
BUTTERSCOTCH COOKIES {EASY + DELICIOUS!} | LIL' LUNA
From lilluna.com
OATMEAL RAISIN BUTTERSCOTCH COOKIES RECIPE - AMY …
From amylynnskitchen.com
BUTTERSCOTCH COOKIES {SO CHEWY AND SOFT!} - PLATED …
From platedcravings.com
SOFT & CHEWY OATMEAL SCOTCHIES - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
BUTTERSCOTCH COOKIES RECIPE - SHUGARY SWEETS
From shugarysweets.com
BUTTERSCOTCH COOKIES (SOFT AND CHEWY RECIPE)
From insanelygoodrecipes.com
OATMEAL RAISIN BUTTERSCOTCH COOKIES | RECIPELION.COM
From recipelion.com
OUR 30 BEST BUTTERSCOTCH COOKIE RECIPES
BUTTERSCOTCH RAISIN COOKIES — HUNGER RECIPES
From hungerrecipes.com
ALLRECIPES
OATMEAL RAISIN BUTTERSCOTCH COOKIES - INSTRUCTABLES
From instructables.com
WHEAT OATMEAL RAISIN CHOCOLATE CHIP COOKIES - RECIPE - COOKS.COM
From cooks.com
SOFT BUTTERSCOTCH-OAT RAISIN COOKIES RECIPE - FOOD.COM
From food.com
BLUEBERRY COOKIES RECIPE (NATURALLY BLUE!) | THE KITCHN
From thekitchn.com
OATMEAL RAISIN BUTTERSCOTCH COOKIES RECIPE - AMY LYNN'S KITCHEN
From youtube.com
You'll also love