DOUBLE BUTTERSCOTCH PUDDING COOKIES
Sometimes more is more, and these irresistible cookies prove it. We doubled down on butterscotch by including both butterscotch pudding and chips, and the result is a soft and chewy cookie that's bursting with buttery, caramelly flavor. Don't skip the sea-salt sprinkle-it helps boost the sweet flavors, rather than taking the cookie in a savory direction.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
- Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
- Store in airtight container.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 14 g, TransFat 0 g
DOUBLE BUTTERSCOTCH COOKIES
This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. -Beverly Duncan, Lakeville, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. , Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 221mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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
BUTTERSCOTCH COOKIES
"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, cream butter, shortening and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, cream of tartar and salt; gradually add to creamed mixture and mix well. Stir in toffee bits and pecans. Shape into a 10-in. roll; wrap in plastic. Refrigerate 4 hours or until firm., Preheat oven to 375°. Unwrap dough and cut into 1/2-in. slices. Place 2 in. apart on baking sheets coated with cooking spray. Bake 9-11 minutes or until lightly browned. Cool 1-2 minutes before removing from pans to wire racks. Freeze option: Place wrapped logs in resealable plastic freezer bag; freeze. To use, unwrap frozen logs and cut into slices. If necessary, let dough stand a few minutes at room temperature before cutting. Bake as directed.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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
DOUBLE BUTTERSCOTCH COOKIES
you will need about 1 cup of finely chopped butterscotch candy for this..I usually put candy in heavy plastic bag and smash candy with a meat mallet...
Provided by grandma2969
Categories Dessert
Time 4h9m
Yield 7 dozen
Number Of Ingredients 12
Steps:
- in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
- add eggs, one at a time, beating well after each addition.
- beat in vanilla --
- combine flour, baking soda, cream of tartar and salt.
- gradually add to the creamed mixture.mix well.
- stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
- shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
- unwrap and cut in 1/2" slices.
- place 2" apart on greased cookie sheets --
- bake at 375* for 9-11 minutes.do not overbake --
- cool 1-2 minutes before removing to rack to cool --
- if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .
Nutrition Facts : Calories 1375, Fat 44, SaturatedFat 20.2, Cholesterol 163.4, Sodium 1153.6, Carbohydrate 231, Fiber 3.7, Sugar 146, Protein 16.4
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