EASY CHOCOLATE BUTTERSCOTCH COOKIES
Quick and easy cookie mix.
Provided by Tamee
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Combine cake mix, oil and eggs in a large bowl. Add butterscotch chips and mix well.
- Drop dough by tablespoonfuls onto ungreased cookie sheets.
- Bake for 8 to 10 minutes until the center is just set. Let stand 2 minutes.
- Remove to wire rack to cool completely.
Nutrition Facts : Calories 439.1 calories, Carbohydrate 49.7 g, Cholesterol 31 mg, Fat 24.8 g, Fiber 1 g, Protein 3.6 g, SaturatedFat 9.9 g, Sodium 397.4 mg, Sugar 34.8 g
CHOCOLATE BUTTERSCOTCH GRAHAM COOKIES
For a Christmas look, add chopped coloured red and green maraschino cherries if desired. these cookies will be sure to become a favorite of yours!
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 19m
Yield 36 cookies
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees.
- In a bowl, mix together graham cracker crumbs, flour and baking powder.
- In a bowl beat milk and butter until smooth.
- Add in the crumb mixture; mix well.
- Stir in chips, coconut and walnut.
- Drop by tablespoonfuls onto lightly greased cookie sheet.
- Bake for 9-10 minutes, or until lightly browned.
- Cool for 2-3 minutes.
- Remove to wire rack.
- Store loosely, covered at room temperature.
Nutrition Facts : Calories 153.7, Fat 9.3, SaturatedFat 5, Cholesterol 10.5, Sodium 86, Carbohydrate 16.8, Fiber 0.7, Sugar 12.9, Protein 2.1
CHEWY BUTTERSCOTCH GRAHAM COOKIES
Watch everyone come running when they catch a heavenly whiff of butterscotch and graham coming from the kitchen. Get out the milk and have a treat. Recipe from Meals.com. They are excellent cookies.
Provided by Dorel
Categories Drop Cookies
Time 24m
Yield 48 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine graham cracker crumbs, flour, baking soda and salt in small bowl.
- In large bowl beat butter and sugars until creamy.
- Beat in eggs and vanilla extract.
- Gradually beat in flour mixture.
- Stir in butterscotch morsels.
- Drop by rounded tablespoon onto ungreased baking sheet.
- Bake for 9-11 minutes until set.
- (I found 11 minutes best but check at 9) Cool for 2 minutes on baking sheet, remove to wire racks to cool completely.
CHOCOLATE BUTTERSCOTCH-CHIP COOKIES
Add these chunky, sweet treats to your holiday dessert menu.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes about 4 dozen
Number Of Ingredients 10
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.
CHOCOLATE-COCONUT BARS
These decadent bars are inspired by Hello Dollies, a popular Southern dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h
Yield Makes 20
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. Lightly splash a 15-by-10-inch rimmed baking sheet evenly with water, then line with parchment paper.
- In a large bowl, stir together cookie crumbs, sugar, and butter until combined. Evenly press onto bottom and up sides of prepared baking sheet. Bake, rotating halfway through, until firm, about 10 minutes. Transfer to a wire rack; cool, about 20 minutes.
- Sprinkle cooled crust evenly with pecans and chocolate. Pour condensed milk over the top, spreading to cover completely (do not let it drip over the edges). Sprinkle with coconut.
- Bake until coconut is toasted, 10 to 15 minutes. Transfer to rack; cool completely. Trim edges, if desired, and cut into equal-size bars.
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