Cookie Nuggets With Butterscotch Dip Recipes

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NUGGETS (NUT, RAISIN AND CHOCOLATE CHIP) COOKIES



NUGGETS (nut, raisin and chocolate chip) Cookies image

These are delightful chunky cookies with nuts, raisins and chocolate chips. This chewy, crunchy combo is sure to be a hit the next time you are looking to bake something a little different.

Provided by Karen..

Categories     Drop Cookies

Time 27m

Yield 30 cookies

Number Of Ingredients 11

1 cup butter, softened
3/4 cup sugar
3/4 cup packed brown sugar
2 eggs
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons vanilla
1 cup semi-sweet chocolate chips
1 cup chopped pecans or 1 cup walnuts
2 cups raisins

Steps:

  • Preheat oven to 375 degrees.
  • Cream butter and sugar on low until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Combine flour, soda and salt and add to creamed mixture, beating for 1 minute.
  • Stir in vanilla, chocolate chips, nuts and raisins.
  • Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown.
  • Cool completely on wire racks.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES



Toll House Butterscotch Chip Cookies image

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

2 1/4 cups flour
3/4 cup sugar
3/4 cup brown sugar
1 teaspoon vanilla
1 cup butter
1 teaspoon baking soda
1 teaspoon salt
2 large eggs
2 cups butterscotch chips

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.

BUTTERNUTS



Butternuts image

Oh wow... these buttery cookies are so delicious. They're crunchy little balls of yumminess. Sort of remind us of a Mexican cookie (but even better!). The butterscotch chips are a bonus; they add so much flavor. Drizzling with the rum glaze and sprinkling with chopped nuts add an extra pop of flavor. A fantastic cookie for your...

Provided by denise hagar

Categories     Cookies

Time 20m

Number Of Ingredients 12

3/4 c butter, room temperature + 1 Tbsp
1/2 c powdered sugar
1/4 tsp salt
1 3/4 c all-purpose flour
1 pkg package butterscotch chips, 6 oz.
1 c finely chopped pecans
RUM GLAZE
3 c powdered sugar
3 to 4 Tbsp milk or water
1 tsp rum extract
TOPPING
1/2 c chopped pecans

Steps:

  • 1. Cream butter with powdered sugar and salt until light and fluffy.
  • 2. Blend in flour; mix well.
  • 3. Add butterscotch chips and 1 cup finely chopped pecans.
  • 4. Mix well by hand.
  • 5. Shape dough, a scant teaspoonful at a time, into balls. Place 1-inch apart on ungreased cookie sheet.
  • 6. Bake in 325 F oven for 15- 20 minutes or until firm but not brown. Let cool on wire racks.
  • 7. Make rum glaze. Mix the powdered sugar, rum extract, and milk until smooth.
  • 8. You can either dip the cookies in the glaze or use a spoon to pour over cookies.
  • 9. Sprinkle with chopped pecans and allow the glaze to set up.

COOKIE NUGGETS WITH BUTTERSCOTCH DIP



Cookie Nuggets with Butterscotch Dip image

I got this idea from Taste of Home. I didn't have any pound cake so I looked in my pantry to see what I could use. -I had a box of broken Nilla Cookies in a box- you know the ones you make pie crust or dessert crust with.You could also use any broken cookies that no one wants to eat -that are left on the bottom of the cookie jar..if there are any-that is! Crackers will work too. Well enjoy. Kids will love these.

Provided by Pat Duran @kitchenChatter

Categories     Other Appetizers

Number Of Ingredients 13

24 to 30 - broken cookie, cracker or corn chip pieces
COOKIE NUGGET BATTER
1 1/2 cup(s) powdered sugar
2 tablespoon(s) water
1 tablespoon(s) light corn syrup
1 tablespoon(s) peanut butter or if allergic use just soft margarine
1/2 teaspoon(s) vanilla extract
2 cup(s) finely chopped salted peanuts or other nuts
DIPPING SAUCE
3 ounce(s) pkg butterscotch instant pudding or vanilla
1 1/2 cup(s) milk
2 teaspoon(s) honey
1 tablespoon(s) powdered sugar

Steps:

  • Cookie Nugget Batter: Combine the powdered sugar,water,corn syrup, butter and vanilla in a medium mixer bowl beat on low until blended. Beat on high until smooth. set aside.
  • Dipping Sauce: Combine the instant pudding and the milk, in a medium bowl;whisk until blended. Add the honey and powdered sugar. Whisk until blended.
  • Assembly: Dip cookie pieces or crackers or corn chips in the the cookie nugget batter; then roll in the peanuts or other nuts to coat. Dip coated cookie pieces into the sauce and enjoy!

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