Chocolate Butterscotch Graham Cookies Recipes

Steps:

• Preheat oven to 375 degrees.
• In a bowl, mix together graham cracker crumbs, flour and baking powder.
• In a bowl beat milk and butter until smooth.
• Add in the crumb mixture; mix well.
• Stir in chips, coconut and walnut.
• Drop by tablespoonfuls onto lightly greased cookie sheet.
• Bake for 9-10 minutes, or until lightly browned.
• Cool for 2-3 minutes.
• Remove to wire rack.
• Store loosely, covered at room temperature.

Steps:

• Preheat oven to 350°.
• Combine graham cracker crumbs, flour, baking soda and salt in small bowl.
• In large bowl beat butter and sugars until creamy.
• Beat in eggs and vanilla extract.
• Gradually beat in flour mixture.
• Stir in butterscotch morsels.
• Drop by rounded tablespoon onto ungreased baking sheet.
• Bake for 9-11 minutes until set.
• (I found 11 minutes best but check at 9) Cool for 2 minutes on baking sheet, remove to wire racks to cool completely.

Steps:

• Spread 1 tablespoon of peanut butter on 1 side of half of the graham crackers. Top with remaining crackers; refrigerate 15 minutes or until peanut butter is firm. , In a microwave, melt candy coating; stir until smooth. Dip cookies in coating to completely cover; allow excess to drip off. , Place on waxed paper-lined baking sheets; let stand until set. Store in an airtight container in a cool, dry place.

Steps:

• Beat together margarine and sugars until light and fluffy. Blend in egg and vanilla. Add combined flour, graham cracker crumbs, baking soda and salt. Mix well. Stir in chocolate chips , M & M's, and nuts.
• Drop dough by heaping tablespoonfuls onto greased cookie sheets about 3 inches apart . Press 2 or 3 additional M & M candies on top of cookies if desired.
• Bake in pre-heated oven 375 degrees F (190 degrees C) for 8-10 minutes or until lightly browned. Cool on sheet about 3 minute and remove to wire racks.

Steps:

• Preheat oven to 350°F Line two baking sheets with parchment, and set aside.
• In a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about 3 minutes. Add eggs and vanilla, and beat until well combined. Add flour mixture, and beat until just combined. Stir in butterscotch and chocolate chips.
• Working in batches, drop batter by the tablespoon onto prepared baking sheets, 2 inches apart. Bake until golden brown, about 12 minutes. Transfer to wire rack to cool on baking sheets 1 minute before trasferring cookies to rack. Repeat with the remaining batter.