Double Butterscotch Cookies Recipes

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Store in airtight container.

DOUBLE BUTTERSCOTCH COOKIES

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.

BUTTERSCOTCH COOKIES

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.

DOUBLE BUTTERSCOTCH COOKIES

Steps:

• in large bowl, cream butter, crisco, brown sugar till light and fluffy -- 2-3 minutes --
• add eggs, one at a time, beating well after each addition.
• beat in vanilla --
• combine flour, baking soda, cream of tartar and salt.
• gradually add to the creamed mixture.mix well.
• stir in toffee pieces and finely chopped butterscotch candy and pecans, if using --
• shape into 3 14" rolls.wrap each in plastic wrap -- refrigerate 4 hours.
• unwrap and cut in 1/2" slices.
• place 2" apart on greased cookie sheets --
• bake at 375* for 9-11 minutes.do not overbake --
• cool 1-2 minutes before removing to rack to cool --
• if choosing not to bake all the cookies at once -- double wrap and label and freeze cookies up to 2 months -- .