King Arthur Butterscotch Macadamia Nut Cookies Recipes

KING ARTHUR BUTTERSCOTCH MACADAMIA NUT COOKIES

Steps:

• Preheat the oven to 375°F
• Beat together the butter, salt, baking soda, brown sugar, and vanilla.
• Beat in the eggs, then the flour.
• Add the oats, nuts, and butterscotch chips, and mix well.
• Drop the dough by tablespoonfuls onto an ungreased cookie sheet, and bake for 10 to 12 minutes, until the cookies are a very light golden brown around the edges.
• Remove them from the oven, and cool on a rack.

WHITE CHOCOLATE MACADAMIA COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. In another bowl, whisk flour and baking soda; gradually beat into creamed mixture. Stir in nuts and baking chips., Drop by heaping teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake 10-12 minutes or until golden brown. Cool on pans 1 minute. Remove to wire racks to cool completely. Freeze option: Freeze cookies, layered between waxed paper, in freezer containers. To use, thaw before serving or, if desired, reheat on a baking sheet in a preheated 350° oven 3-4 minutes.

FIVE LAYER KELLOGG'S BARS

Steps:

• In a 13 x 9 x 2-inch baking pan, stir together KELLOGG'S CORN FLAKE CRUMBS, sugar and melted butter.
• With back of spoon, press mixture evenly and firmly in bottom of pan to form crust.
• Layer chips, coconut and walnuts evenly over crust.
• Pour sweetened condensed milk evenly over top.
• Bake at 350 degrees F for 25 minutes or until lightly browned around edges.
• Cool completely before cutting into bars.

KING ARTHUR FLOUR CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375°F Lightly grease (or line with parchment) two baking sheets.
• In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy.
• Beat in the egg, again beating until smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined.
• Mix in the flour, then the chips.
• Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread.
• Bake the cookies for 11 to 12 minutes, until their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan until they've set enough to move without breaking. Repeat with the remaining dough.