CRISPY BUTTERSCOTCH COOKIES
Butterscotch chip cookies with crispy rice cereal!
Provided by Barb
Categories Desserts Cookies Drop Cookie Recipes
Yield 18
Number Of Ingredients 9
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.
Nutrition Facts : Calories 189.7 calories, Carbohydrate 26.5 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.7 g, Sodium 141.5 mg, Sugar 17.5 g
BUTTERSCOTCH COOKIES
Hidden rice puffs give reader Pamela Johnson's butterscotch chocolate chip biscuits a good crunch
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 30m
Yield Makes 10
Number Of Ingredients 6
Steps:
- Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
- Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
- Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.
Nutrition Facts : Calories 188 calories, Fat 8 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 13 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.2 milligram of sodium
BUTTERSCOTCH RICE KRISPIES® BARS
This is what I grew up with in lieu of 'scotcheroos'. They are simpler to make and pack a much richer flavor which means when I bite into similar recipes (hoping for this flavor), I am disappointed and want my homemade version!
Provided by peachlovehope
Categories Desserts Cookies Bar Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 5
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.
Nutrition Facts : Calories 226.8 calories, Carbohydrate 24.4 g, Cholesterol 1.3 mg, Fat 13.5 g, Fiber 1.5 g, Protein 3.7 g, SaturatedFat 6.9 g, Sodium 121.1 mg, Sugar 16.7 g
BUTTERSCOTCH CRISP COOKIES
Make and share this Butterscotch Crisp Cookies recipe from Food.com.
Provided by nanunanu
Categories Drop Cookies
Time 17m
Yield 24 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 143.5, Fat 7.3, SaturatedFat 3.2, Cholesterol 8.8, Sodium 82.7, Carbohydrate 18.1, Fiber 1.4, Sugar 9.1, Protein 2.1
AMAZING BUTTERSCOTCH CRISPIES COOKIE
This is the most *fantastic* cookie, the oil and butter produces a wonderful texture and taste, chocolate chips may be added along with the butterscotch chips if desired, the Skor toffee bits are only optional but I like to add them in ;-)
Provided by Kittencalrecipezazz
Categories Drop Cookies
Time 23m
Yield 45 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 203.5, Fat 11.4, SaturatedFat 4.8, Cholesterol 15, Sodium 125.8, Carbohydrate 23.9, Fiber 0.3, Sugar 14.3, Protein 1.6
BUTTERSCOTCH COOKIES
My Mom used to make these all the time. She has this old Purity cookbook that she found this recipe in, that page is so smeared you can barely read the recipe anymore. You can make this dough ahead of time and cut off as many cookies as you want to bake and return the unused dough to refrigerator.
Provided by queenbeatrice
Categories Drop Cookies
Time 22m
Yield 9 dozens, 108 serving(s)
Number Of Ingredients 10
Steps:
- Cream butter and brown sugar thoroughly.
- Add eggs and vanilla; beat until fluffy.
- Sift together flour, baking soda, cream of tartar and salt.
- Gradually add to creamed mixture, blending thoroughly.
- Add nuts and cherries.
- Place the dough on pieces of waxed paper and shape into 2-inch rolls.
- Wrap securely in wax paper and refrigerate overnight or until needed.
- To bake, preheat oven to 375 degrees Fahrenheit.
- Slice off desired number of cookies, making each about 1/8 inch thick.
- Place on parchment paper lined baking sheet and bake for 5 to 7 minutes.
- Wrap remaining cookie dough and return to refrigerator.
Nutrition Facts : Calories 40.5, Fat 1.3, SaturatedFat 0.6, Cholesterol 6.2, Sodium 26.1, Carbohydrate 6.7, Fiber 0.1, Sugar 4, Protein 0.6
OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES
These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them. On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you grease the pan). The batter gets thicker as you add ingredients. I add the rice cereal last, so that they are crushed as little as possible. I have tried using more and less flour. Less flour and the cookies don't form. More flour and they don't get crispy. A special thanks to PanNan, who's Crispy Coconut-Oatmeal Cookies gave me the recipe's basic foundation.
Provided by Mrs Goodall
Categories Drop Cookies
Time 30m
Yield 50-60 cookies
Number Of Ingredients 14
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.
Nutrition Facts : Calories 124.6, Fat 5.6, SaturatedFat 3.7, Cholesterol 18.2, Sodium 87.9, Carbohydrate 17.5, Fiber 0.4, Sugar 11.8, Protein 1.4
CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY
Here's what you need: all purpose flour, kosher salt, baking powder, baking soda, unsalted butter, light brown sugar, sugar, large egg, vanilla extract, crispy rice cereal, semi-sweet chocolate chips, butterscotch chips, old-fashioned oat, flakey sea salt
Provided by Betsy Carter
Categories Desserts
Yield 24 cookies
Number Of Ingredients 14
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!
Nutrition Facts : Calories 173 calories, Carbohydrate 22 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 10 grams
OATMEAL CRISPIES II
A beautiful, crisp buttery nibble.
Provided by Sunshine
Categories Desserts Cookies Oatmeal Cookie Recipes
Yield 18
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C). Line cookie sheets with parchment paper.
- Melt butter over low heat. Pour into bowl and stir in the rest of the ingredients. Mix well.
- Drop on one inch apart by the teaspoonful onto parchment paper. Bake 10 to 12 minutes until light golden brown. Let cool on rack.
Nutrition Facts : Calories 93.1 calories, Carbohydrate 9.6 g, Cholesterol 23.9 mg, Fat 5.7 g, Fiber 0.5 g, Protein 1.1 g, SaturatedFat 3.4 g, Sodium 21.5 mg, Sugar 5.7 g
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