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
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
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
SCHRAFFT'S BUTTERSCOTCH COOKIES
Make and share this Schrafft's Butterscotch Cookies recipe from Food.com.
Provided by Brookelynne26
Categories Dessert
Time 10m
Yield 30 large cookies, 30 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Grease cookie sheets.
- In the bowl of an electric mixer fitted with the paddle attachment, combine butter and shortening for a few seconds. Add sugar and beat until creamy. Beat in egg, dry milk, and vanilla until light.
- In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
- Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
- Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
Nutrition Facts : Calories 143.8, Fat 8.8, SaturatedFat 2.3, Cholesterol 9.2, Sodium 68.6, Carbohydrate 15.3, Fiber 0.6, Sugar 9.3, Protein 1.5
DOUBLE BUTTERSCOTCH COOKIES
This is a very old recipe that's been in the family for generations. Sometimes I'll omit the toffee bits and add miniature chocolate chips or coconut instead. -Beverly Duncan, Lakeville, Ohio
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 7 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, beat the butter, shortening and brown sugar for 2 minutes or until mixture resembles wet sand. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking soda, cream of tartar and salt; gradually add to the brown sugar mixture and mix well. Stir in toffee bits and pecans. , Shape into three 14-in. rolls (mixture will be slightly crumbly); wrap each in plastic. Refrigerate for 4 hours or until firm., Unwrap and cut into 1/2-in. slices. Place 2 in. apart on greased baking sheets. Bake at 375° until lightly browned, 9-11 minutes. Cool for 1-2 minutes before removing from pans to wire racks to cool completely.
Nutrition Facts : Calories 248 calories, Fat 9g fat (3g saturated fat), Cholesterol 28mg cholesterol, Sodium 221mg sodium, Carbohydrate 39g carbohydrate (25g sugars, Fiber 1g fiber), Protein 3g protein.
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