Crispy Butterscotch Cookies Food

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CRISPY BUTTERSCOTCH COOKIES



Crispy Butterscotch Cookies image

Butterscotch chip cookies with crispy rice cereal!

Provided by Barb

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
2 cups crisp rice cereal
1 cup butterscotch chips

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

CRISPY BUTTERSCOTCH COOKIES



Crispy Butterscotch Cookies image

Buttery, crispy and delicious butterscotch cookies! These are for the crispy cookie lovers who also have a major sweet tooth, they are very sweet with the butterscotch morsels in them!

Provided by Karlynn Johnston

Categories     Dessert

Number Of Ingredients 9

2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (softened)
1 1/4 cups granulated sugar
1/4 cup packed brown sugar
1 1/2 teaspoons vanilla
1 large egg
2 cups of butterscotch baking chips

Steps:

  • Preheat your oven to 375 °F. Line two baking sheets with parchment paper.
  • Whisk together the flour, baking soda and salt in a medium bowl. Set aside.
  • Cream together your butter and sugar until it's light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt until just combined.
  • When that is done, fold in the two cups of butterscotch baking chips by hand.
  • Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
  • Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
  • Flatten each of them as much as you can. This is a dry dough , no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
  • Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets until firm then remove and cool on a wire rack completely.

Nutrition Facts : Calories 223 kcal, Carbohydrate 35 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 29 mg, Sodium 269 mg, Fiber 1 g, Sugar 24 g, TransFat 1 g, UnsaturatedFat 3 g, ServingSize 1 serving

AMAZING BUTTERSCOTCH CRISPIES COOKIE



Amazing Butterscotch Crispies Cookie image

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

4 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup butter (no substitutions please!)
1 cup firmly packed brown sugar (can use 1/2 cup light brown sugar mixed with 1/2 dark brown sugar if desired)
1 cup granulated sugar
1 cup canola oil
1 teaspoon milk
2 teaspoons vanilla extract (can use 2 teaspoons) or 2 teaspoons maple extract (can use 2 teaspoons)
1 large egg, lightly beaten
1 (12 ounce) package butterscotch chips
1 cup walnuts (optional)
1 cup skor toffee pieces (optional)

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

BUTTERSCOTCH-WALNUT COOKIES



Butterscotch-Walnut Cookies image

Rich butterscotch chips and hearty walnuts make these cookies warm and comforting.

Provided by Food Network Kitchen

Time 1h45m

Yield about 2 dozen cookies

Number Of Ingredients 10

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 1/4 cups all-purpose flour (see Cook's Note)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup butterscotch chips
1/2 cup roughly chopped walnuts

Steps:

  • Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
  • Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BUTTERSCOTCH CRISPS



Butterscotch Crisps image

Provided by Barbara Kafka

Categories     dessert

Time 20m

Yield 50 cookies

Number Of Ingredients 7

3/4 cup unsalted butter, at room temperature
1/2 cup dark brown sugar
3 egg whites, from Grade A large eggs
Pinch of kosher salt
1 1/4 cups cake flour
1 teaspoon pure vanilla extract
1 cup sifted granulated sugar (optional)

Steps:

  • Preheat the oven to 350 degrees.
  • With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy.
  • Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla.
  • Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each.
  • With a spatula, remove the cookies to a wire rack to cool.
  • If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.

Nutrition Facts : @context http, Calories 43, UnsaturatedFat 1 gram, Carbohydrate 4 grams, Fat 3 grams, Fiber 0 grams, Protein 0 grams, SaturatedFat 2 grams, Sodium 6 milligrams, Sugar 1 gram, TransFat 0 grams

SCHRAFFT'S BUTTERSCOTCH COOKIES



Schrafft's Butterscotch Cookies image

This recipe for delicious butterscotch cookies is courtesy of Judith Jones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30 cookies

Number Of Ingredients 9

14 tablespoons unsalted butter, room temperature
1 1/4 cups dark-brown sugar
1 large egg
2 tablespoons nonfat dry milk
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
  • 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.

BUTTERSCOTCH NO-BAKE COOKIES



Butterscotch No-Bake Cookies image

More like a candy than a cookie, these little butterscotch no-bake cookies are delightful. -Andrea Price, Grafton, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield about 3 dozen.

Number Of Ingredients 7

2 cups sugar
3/4 cup butter, cubed
1 can (5 ounces) evaporated milk
1 package (3.4 ounces) instant butterscotch pudding mix
3-1/2 cups old-fashioned oats
3/4 cup butterscotch chips
1/2 cup chopped pecans

Steps:

  • In a large saucepan, combine sugar, butter and milk. Bring to a boil; boil 1 minute. Remove from heat. Stir in pudding mix and oats until blended. Stir in chips and pecans. Drop by tablespoonfuls 1 in. apart onto parchment-lined baking sheets. Let stand until set.

Nutrition Facts : Calories 150 calories, Fat 7g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 77mg sodium, Carbohydrate 21g carbohydrate (16g sugars, Fiber 1g fiber), Protein 2g protein.

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY



Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies Recipe by Tasty image

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

1 ¼ cups all purpose flour
1 teaspoon kosher salt
½ teaspoon baking powder
½ teaspoon baking soda
12 tablespoons unsalted butter, softened
½ cup light brown sugar, packed
½ cup sugar
1 large egg
1 teaspoon vanilla extract
1 ¼ cups crispy rice cereal
½ cup semi-sweet chocolate chips
½ cup butterscotch chips
1 cup old-fashioned oat
½ teaspoon flakey sea salt, for sprinkling

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

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