Choco Scutterbotch Recipes

Steps:

• Preheat the oven to 350 degrees F.
• In a medium saucepan, stir together the brown sugar, heavy cream and butter. Cook over medium heat until the sugar dissolves and the mixture comes to a full boil, becoming thick and brown, about 5 minutes. Remove from the heat. Reserve 1 tablespoon of the milk. Slowly add the remaining milk to the sugar mixture.
• Whisk together the cornstarch, egg yolks, vanilla and reserved 1 tablespoon of milk in a medium bowl. Add the cornstarch mixture to the sugar mixture over medium-low heat and cook, stirring constantly, until thick, about 3 minutes. Pour the filling into the prebaked pie crust.
• Make a meringue by beating the egg whites and a pinch of salt with an electric mixer until they begin to set stiff. Add the granulated sugar and continue beating until the whites are stiff and hold peaks. Spread the meringue on top of the pie, taking care to spread it to the edges of the crust. Bake until light brown, about 10 minutes.

Steps:

• Preheat oven to 375.
• Combine shortening and brown sugar in large bowl.
• Beat at medium speed of electric mixer until well blended.
• Beat in eggs.
• Add cake mix gradually at low speed.
• Mix until well blended.
• Stir in cereal, chocolate chunks, butterscotch chips, chocolate chips and nuts with spoon.
• Stir until well blended.
• Shape dough into 1 1/4 inch balls.
• Place 2 inches apart on ungreased baking sheets.
• Flatten slightly to form circles.
• Bake at 375 for 7 to 9 minutes or until lightly browned around edges.
• Cool 2 minutes before removing to cooling racks.
• Cool completely.
• Store in airtight container.

Steps:

• 1. Heat oven to 375^. Place sheets of foil on countertop for cooling cookies. Combine 2/3 cup shortening and brown sugar in large bowl. Beat at medium speed of mixer until well blended. Beat in eggs.
• 2. Add cake mix gradually at low speed. Mix until well blended. Stir in cereal, butterscotch chips, chocolate chunks, chocolate chips and nuts. Stir until well blended.
• 3. Shape dough into 1-1/4" balls. Place 2" apart on ungreased cookie sheet. Flatten slightly. Bake for 7 to 9 minutes or until lightly browned around edges. Do not overbake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
• Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.

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.