Best 3 Big Batch Butterscotch Cookies Recipes

Indulge in a delectable journey with our collection of big batch butterscotch cookie recipes, designed for all occasions. These cookies are a symphony of flavors, blending the richness of brown sugar with the buttery goodness of toffee chips. Whether you prefer soft and chewy textures or crispy edges, our recipes cater to every palate. Dive into a world of classic butterscotch cookies, enhanced with variations like chocolate chip butterscotch, oatmeal butterscotch, and even gluten-free options. Each recipe is meticulously crafted to ensure perfect results, transforming simple ingredients into extraordinary treats. Gather your ingredients, preheat your oven, and embark on a baking adventure that will leave your taste buds and loved ones craving more.

Here are our top 3 tried and tested recipes!

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

Ingredients

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.

BIG BATCH BUTTERSCOTCH COOKIES

Big Batch Butterscotch Cookies image

Simple to make butterscotch cookies. Makes a huge batch of at least 100 cookies. Great for Holiday baking or family reunions & church socials. Any time you need enough to feed a crowd :)

Provided by Steve P.

Categories Dessert

Time 27m

Yield 100 Cookies, 50 serving(s)

Number Of Ingredients 8

Ingredients

3 cups butter or 3 cups margarine, melted and cooled completely
6 large eggs
6 cups brown sugar, tightly packed
6 teaspoons vanilla
6 teaspoons baking powder
3 teaspoons baking soda
1 teaspoon cream of tartar
10 1/2 cups all-purpose flour

Steps:

Blend well all ingredients except the flour, use an electric mixer if possible.
Slowly add in 10+1/2 cups of all purpose flour.
Roll into walnut sized balls; place 2" apart on a lightly greased or parchment-lined cookie sheet.
Bake 10-12 minutes at 350°F.

Nutrition Facts : Calories 303.4, Fat 11.9, SaturatedFat 7.2, Cholesterol 54.7, Sodium 216.8, Carbohydrate 46, Fiber 0.7, Sugar 25.6, Protein 3.6

BIG-BATCH BUTTERSCOTCH COOKIES

Big-Batch Butterscotch Cookies image

My mom and I perfected this recipe years ago. We get rave reviews on these crowd-pleasing cookies.

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 20 dozen.

Number Of Ingredients 8

Ingredients

1-1/2 cups butter, softened
3 cups packed brown sugar
3 eggs
1 tablespoon vanilla extract
5-1/4 cups all-purpose flour
1 tablespoon baking powder
1-1/2 teaspoons baking soda
1/2 teaspoon cream of tartar

Steps:

In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda and cream of tartar; gradually add to the creamed mixture and mix well (bowl will be full.), Drop by level tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 10-12 minutes or until golden brown. Remove to wire racks to cool.

Nutrition Facts : Calories 63 calories, Fat 2g fat (1g saturated fat), Cholesterol 11mg cholesterol, Sodium 53mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

Use room temperature ingredients for better blending and a smoother batter.
Chill the dough for at least 30 minutes before baking to prevent spreading.
Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
Bake the cookies until the edges are golden brown and the centers are set, but still slightly soft.
Allow the cookies to cool completely on the baking sheets before transferring to a wire rack.
Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Conclusion:

These big batch butterscotch cookies are a delicious and easy treat that are perfect for any occasion. With their chewy texture, sweet and buttery flavor, and loaded with butterscotch chips, these cookies are sure to be a hit. Whether you're baking them for a party, a bake sale, or just to enjoy with your family, these cookies are sure to be a hit. So next time you're looking for a delicious and easy cookie recipe, give these big batch butterscotch cookies a try.

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