Big Batch Butterscotch Cookies Recipes

Steps:

• Heat oven to 375ºF.
• Combine flour, baking soda and salt. Beat butter and sugars in large bowl with mixer until light and fluffy. Blend in eggs and vanilla. Gradually add flour mixture, mixing well after each addition. Stir in remaining ingredients.
• Drop rounded tablespoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 9 to 11 min. or until lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture and mix well (bowl will be full.), Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• Blend well all ingredients except the flour, use an electric mixer if possible.
• Slowly add in 10+1/2 cups of all purpose flour.
• Roll into walnut sized balls; place 2" apart on a lightly greased or parchment-lined cookie sheet.
• Bake 10-12 minutes at 350°F.

Steps:

• Preheat Oven to 325°F.
• In a VERY large mixing bowl or largest bowl of your Stand Mixer, add brown sugar, white sugar, and shortening. Cream together very well.
• In another large bowl, sift together flour, baking powder, and salt. Set Aside.
• Add flour mixture and eggs alternately to the creamed mixture, mix well, scraping down sides of bowl as needed.
• Dissolve baking soda in the 4 tbs of HOT water. Add baking soda mixture and vanilla to dough and mix well.
• Stir in nuts and chocolate chunks.
• Drop by heaping tablespoonful onto an ungreased cookie sheet and bake at 325° for 15-17 minutes. I get 12 cookies to a standard sized cookie sheet.
• VARIATIONS/TIPS:.
• Nuts: Can use walnuts, pecans, macadamia nuts, etc. so long as you have a total of 2 lbs. I measure each type of nut used into it's own bowl, see reason below.
• Chocolate Chunks: I seldom use just the chocolate chunks called for in the original recipe. Instead I use a combination of 3 lbs of a variety of baking pieces, and put in separate bowls. Try chocolate chunks, semisweet chocolate chips, butterscotch chips, mini M&M's, vanilla baking chips, chocolate/caramel swirled chips, etc. so long as you have a total of about 3 lbs (about 4 - 12 ounce packages) I have already used a little less than 3 lbs when I just didn't have enough available.
• FUN TIP:.
• Before adding the nuts and chocolate to your dough, divide the dough into 2 bowls. Since you have measured out the nuts and chocolate (or variety of baking pieces)into separate bowls, you can now create a variety of cookie dough flavors. Add whatever combination you would like so long as you add approximately equal amounts to each bowl.
• FOR EXAMPLE: Divide cookie dough into 2 bowls. To first bowl add 1 pound chopped pecans, 1 pound chocolate chunks, and 1/2 pound butterscotch chips. To second bowl add 1 pound chopped walnuts, 1 pound caramel/chocolate swirled chips, and 1/2 pound vanilla baking chips. The possibilities are endless. Have fun with this!
• When I freeze the dough, I do use my food saver machine. I fill the food saver bag with desired amount of dough and flatten out slightly before vacuum sealing. This way the dough lays flat in the freezer to save space, and thaws more quickly. I take the dough out of the freezer and put in the fridge the day before I plan on baking.

Steps:

• In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, baking soda and salt; add to creamed mixture and mix well. Fold in the nuts and chips. , Drop by rounded teaspoonfuls onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until lightly browned.

Steps:

• Preheat oven to 400 degrees.
• Sift flour, soda, cream of tartar and salt together.
• Cream butter and sugar until fluffy.
• Add dry ingredients, eggs and vanilla. Beat well.
• Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
• Place on ungreased baking sheet and bake 8 to 10 minutes.

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cinnamon, baking soda, salt, ginger, nutmeg and cloves; gradually add to creamed mixture and mix well. Stir in the chips, walnuts and toffee bits. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 12-14 minutes or until lightly browned. Remove to wire racks to cool.

Steps:

• In a large mixing bowl, cream the butter and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Transfer to a larger bowl if necessary. Combine flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture. Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350 degrees F for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Steps:

• In a large bowl, stir together flour, oats, cocoa powder, baking soda and salt; set aside.
• In a very large mixing bowl, beta butter and peanut butter with an electric mixer on medium speed until smooth.
• Add sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally.
• Beat in eggs and vanilla.
• Beat in as much flour mixture as you can with the mixer.
• Using a wooden spoon, stir in any remaining flour mixture.
• Stir in chocolate chips.
• Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased baking sheets. Bake in a 350 degree oven for 10 to 12 minutes or until edges are lightly browned and set (I like to undercook my cookies by a minute or two myself-just watch).
• Cool on cookie sheet for 1 minute. Transfer cookies to wire rack and let cool.

Steps:

• Mix margarine, sugar, milk, cocoa, and salt, and bring to a boil, stirring constantly. Boil for 1 minute.
• Remove from heat and add remaining ingredients. Stir thoroughly and drop by spoonfuls onto waxed paper or foil.

Steps:

• In a large bowl, cream butter and brown sugar until light and fluffy. Gradually beat in flour. Refrigerate at least 1 hour., Preheat oven to 375°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Flatten cookies with the bottom of a glass dipped in sugar. Bake 5-7 minutes or until set. Remove from pans to wire racks to cool completely., For filling, in a large saucepan, combine brown sugar, milk, butter and salt. Bring to a boil over medium heat, stirring constantly. Cook and stir until a candy thermometer reads 234° (soft-ball stage). Remove from heat; cool to room temperature., Transfer mixture to a large bowl; beat in confectioners' sugar, cream and vanilla until mixture reaches spreading consistency. Stir in toffee bits. Carefully spread on bottoms of half of the cookies; cover with remaining cookies. If desired, drizzle with melted chocolate.