Crispy Butterscotch 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:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
• In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
• Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
• Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
• Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
• Bake for 10 minutes, or until golden brown.
• Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
• Enjoy!

Steps:

• Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
• In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
• Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
• Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

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.

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:

• 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:

• 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.

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.