Butterscotch Drops Recipes
BUTTERSCOTCH DROPS
Steps:
- In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Nutrition Facts : Calories 152.5 calories, Carbohydrate 14.3 g, Fat 9.1 g, Fiber 0.8 g, Protein 3 g, SaturatedFat 4.3 g, Sodium 96.7 mg, Sugar 9.6 g
BUTTERSCOTCH DROPS
From my grandmothers handwritten collection. A no bake treat. No name, dated at 1955. Chill time is cooking time. Caramels could be used in place of the butterscotch.
Provided by cookingpompom
Categories Drop Cookies
Time 45m
Yield 3 dozen
Number Of Ingredients 3
Steps:
- On top of a double boiler, melt the butterscotch and peanut butter. Stir until completely smooth.
- Remove from heat and add the flakes and mix carfully to not crush them.
- Drop teaspoons of the mix on to a lined baking tray.
- Chill until firm (about 30 minutes).
Nutrition Facts : Calories 676, Fat 60.6, SaturatedFat 32.2, Cholesterol 121.9, Sodium 738.8, Carbohydrate 30, Fiber 2.4, Sugar 5.6, Protein 9.5
BUTTERSCOTCH WALNUT DROPS
I created this recipe when I had company coming for Christmas and I was fresh out of chocolate chips. The cookies were such a hit with family that they became a treasured holiday tradition. I've been making the recipe for over 40 years now. -Jeanne Walker, Oxnard, California
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and vanilla. In another bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Stir in walnuts and butterscotch chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 12-14 minutes or until light brown. Cool on pans 2 minutes. Remove to wire racks to cool.
Nutrition Facts : Calories 143 calories, Fat 8g fat (3g saturated fat), Cholesterol 12mg cholesterol, Sodium 74mg sodium, Carbohydrate 15g carbohydrate (10g sugars, Fiber 0 fiber), Protein 2g protein.
BUTTERSCOTCH DROP SCONES
This is a great scone recipe, and it works even without the butterscotch chips. One cup of dried berries, chocolate chips, shredded coconut, or dried cherries can be substituted, if you like.
Categories Bread Breakfast Brunch Bake Kid-Friendly Quick & Easy Bon Appétit Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes about 14
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F. Sift all purpose flour, sugar, baking powder, and salt into medium bowl. Add chilled butter; using fingertips, rub in until coarse meal forms. Mix in chips. Whisk 1/2 cup cream and egg in small bowl to blend. Gradually add cream mixture to dry ingredients, tossing with fork until dough comes together in moist clumps. Add more cream by teaspoonfuls if dough is dry. Drop dough by 1/4 cupfuls onto large rimmed baking sheet, spacing apart. Bake scones until golden brown and tester inserted into center comes out clean, about 20 minutes. Serve warm or at room temperature.
BUTTERSCOTCH DROPS
I like this cookie; because it's so easy to make, and doesn't require baking in the oven, which is a definite advantage in the summertime. I found it in The Salvation Army's Collection of Family Recipes.
Provided by bakergurl04
Categories Drop Cookies
Time 15m
Yield 36 drops
Number Of Ingredients 3
Steps:
- I have found it's often best to use a little peanut butter; and sometimes a package and a half to get the melted ingredients to adhere better to the cereal.
- Carefully melt the butterscotch drops and the peanut butter together over low heat.
- Do not overcook.
- Pour over the cereal.
- Mix well.
- Drop by tablespoonful onto waxed paper coated cookie sheets.
- Chill.
- These take a couple of hours to set in the fridge, so it's best to make them in the morning, so they will ready to eat for afterschool snacks.
Nutrition Facts : Calories 34.1, Fat 1.9, SaturatedFat 0.4, Sodium 41.3, Carbohydrate 3.1, Fiber 0.3, Sugar 0.8, Protein 1.7
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