YUMMY OATMEAL BUTTERSCOTCH COOKIES
I was looking through all the wonderful Oatmeal Butterscotch recipes here on 'Zaar and was surprised that there was not this basic recipe which DH was craving. Found this one on Hershey's Kitchens website. These came out just how I rememebered them, chewy, sweet and delicious. In my oven the cookies came out best when cooked the full 10 minutes. DH sugggests that these may also be good for you because of the oatmeal, I think otherwise, but they sure taste good. These cookies freeze well too!
Provided by Debloves2cook
Categories Dessert
Time 25m
Yield 36-48 cookies
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well.
- In a separate bowl combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
- Stir in oatmeal and butterscotch chips, mix well.
- Drop by heaping teaspoons onto ungreased cookie sheet.
- Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely.
- Enjoy!
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
TOLL HOUSE BUTTERSCOTCH CHIP COOKIES
These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package.
Provided by Miss Erin C.
Categories Drop Cookies
Time 35m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
Steps:
- Mix together the flour, salt and baking soda in a small bowl, set aside.
- Cream the sugars and butter together, add the vanilla.
- Add the eggs one at a time.
- Slowly add the flour mixture.
- When completely mixed, add the butterscotch chips.
- Drop by the spoonful onto an ungreased cookie sheet.
- Bake 8-10 minutes at 375F degrees.
COWBOY COOKIES III
These are yummy. If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!
Provided by Bonneroo
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 1h
Yield 60
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.
Nutrition Facts : Calories 95.4 calories, Carbohydrate 13.7 g, Cholesterol 14.3 mg, Fat 4.3 g, Fiber 0.6 g, Protein 1.1 g, SaturatedFat 2.5 g, Sodium 74.2 mg, Sugar 8.5 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.
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(COOK'S COUNTRY)
Use chilled butter so it won't melt when you add the melted chips in step 2. If the chilled dough begins to split as you slice it, soften it on the counter for 10 minutes. Prep-time includes chill time.
Provided by Coppercloud
Categories Dessert
Time 2h22m
Yield 32 cookies, 32 serving(s)
Number Of Ingredients 9
Steps:
- Microwave 1/2 cup butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. Whisk in vanilla until mixture is smooth. Let it cool for 10 minutes.
- In bowl whisk flour and backing powder. Set aside.
- Cream remaining butter and brown sugar with your stand mixer on medium high speed until pale and fluffy. About 3 minutes. Scrape the bowl down during this time. Add cooled butterscotch mixture and beat until combined, about 1 minute. Add egg yolk and beat until incorporated. Reduce speed to low and add in the flour/baking powder and mix for a minute, or until the dough is formed.
- Turn dough out on to the counter and shape it into a 9 inch roll to form an even cylinder. Wrap it in parchment paper, roll it again until you feel like it's a good cylinder shape. Refrigerate for 2 hours.
- Heat the oven to 325 degrees. Line two baking sheets with parchment and slice the chilled dough into 1/4 inch rounds and place on baking sheet, and bake for 10-12 minutes.
Nutrition Facts : Calories 99.5, Fat 5.3, SaturatedFat 3.4, Cholesterol 17.2, Sodium 52.5, Carbohydrate 12.2, Fiber 0.2, Sugar 6.8, Protein 0.9
BEST EVER BUTTERSCOTCH COOKIES
Posted in response to a request, this is a recipe from the "Farm Journal's Best Ever Recipes". I have not made this recipe myself, but most everything I have ever tried from Farm Journal has been exceptional. Prep time, obviously, is a guess.
Provided by Judy from Hawaii
Categories Drop Cookies
Time 42m
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
- Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
- Beat in eggs & vanilla blending thoroughly.
- Stir together dry ingredients.
- Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
- Stir in chopped nuts.
- Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
- Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
- Remove from baking sheets; cool on racks.
- When cool, spread with frosting and press a walnut or pecan half into each cookie.
- Frosting: Melt butter in a small sacepan.
- Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
- Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
- Beat until smooth & of spreading consistency.
BUTTERSCOTCH COOKIES
Make and share this Butterscotch Cookies recipe from Food.com.
Provided by xpbowling
Categories Dessert
Time 8m
Yield 6 dozen cookies, 72 serving(s)
Number Of Ingredients 8
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.
BUTTERSCOTCH SANDWICH COOKIES
Butterscotch lovers will go crazy for these cookie-jar classics. The brickle toffee bits in the filling are a deliciously fun surprise. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 53m
Yield about 6 dozen.
Number Of Ingredients 14
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.
Nutrition Facts : Calories 159 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 21g carbohydrate (14g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH NO-BAKE COOKIES
More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 3 dozen.
Number Of Ingredients 7
Steps:
- In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.
Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.
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