Best 4 Best Ever Butterscotch Cookies Recipes
Indulge in the delectable symphony of flavors with our handpicked collection of the best-ever butterscotch cookies. Embark on a culinary journey through a variety of recipes, each promising a unique taste experience. From the classic chewy delight to the irresistible crunch of the crispy version, these cookies are sure to satisfy any sweet tooth. Whether you prefer a simple and straightforward recipe or one that tantalizes with its intricate ingredients and techniques, we have something for every baker. Get ready to immerse yourself in the irresistible world of butterscotch cookies and create treats that will leave your taste buds craving more.
Let's cook with our recipes!
BUTTERSCOTCH COOKIES
"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
BUTTERSCOTCH COOKIES (SOFT AND CHEWY RECIPE)
Steps:
- Preheat the oven to 375 degrees Fahrenheit. Line a cookie sheet with parchment paper.
- In a bowl, sift together flour, salt, and baking soda. Set aside.
- In a separate bowl, beat the softened butter, granulated sugar, and brown sugar at medium speed until light and fluffy, about 5 to 7 minutes.
- Add the vanilla and the eggs, one at a time, beating after each addition.
- Gradually add the flour mixture, mixing gently until well-combined. Mix in butterscotch chips.
- Drop tablespoons of batter onto the lined cookie sheet, leaving 2 inches of space in between.
- Bake for 8 to 10 minutes. Let the cookies cool on the sheet for 10 minutes to set. Serve warm and enjoy!
Nutrition Facts : Calories 97 cal
TOLL HOUSE BUTTERSCOTCH CHIP COOKIES
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
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.
BEST EVER BUTTERSCOTCH COOKIES
Posted in response to a request, this is a recipe from the "Farm Journal's Best Ever Recipes". I have not made this recipe myself, but most everything I have ever tried from Farm Journal has been exceptional. Prep time, obviously, is a guess.
Provided by Judy from Hawaii
Categories Drop Cookies
Time 42m
Yield 60 cookies
Number Of Ingredients 15
Steps:
- Put vinegar in a 1 cup measure; add enough evaporated milk to make one cup & set aside.
- Beat butter with electric mixer at medium speed till light; add brown sugar and beat till light & fluffy.
- Beat in eggs & vanilla blending thoroughly.
- Stir together dry ingredients.
- Stir evaporated milk and add to creamed mixture, alternating with flour mixture.
- Stir in chopped nuts.
- Drop rounded tablespoonfuls of dough onto a greased baking sheet, about 2 1/2-inches apart.
- Bake at 350°F for 10-12 minutes or till lightly browned and barely firm to touch.
- Remove from baking sheets; cool on racks.
- When cool, spread with frosting and press a walnut or pecan half into each cookie.
- Frosting: Melt butter in a small sacepan.
- Cook over medium heat, stirring constantly, until butter stops bubbling and is nut-brown in color (do not scorch).
- Add confectioners' sugar and boiling water, a little at a time, beating well after each addition.
- Beat until smooth & of spreading consistency.
Tips:
- Use high-quality ingredients for the best flavor. This means using real butter, brown sugar, and vanilla extract.
- Cream the butter and sugars together until they are light and fluffy. This will help the cookies to have a tender texture.
- Chill the dough for at least 30 minutes before baking. This will help the cookies to hold their shape and not spread too much.
- Bake the cookies until they are just set. Overbaking will make them dry and crumbly.
- Let the cookies cool on a wire rack before serving. This will help them to firm up and prevent them from becoming too soft.
Conclusion:
These butterscotch cookies are a delicious and easy-to-make treat that are perfect for any occasion. With their rich, buttery flavor and chewy texture, they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet snack or dessert, give these butterscotch cookies a try. You won't be disappointed!
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