Best 7 Butterscotch Bran Refrigerator Cookies Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful world of butterscotch bran refrigerator cookies, a classic treat that combines the irresistible flavors of butterscotch and bran flakes in a single delectable bite. These cookies are not just any ordinary cookies; they are refrigerator cookies, which means they are made with a dough that is chilled before baking, resulting in a denser, chewier texture that is simply irresistible.

This recipe collection features a variety of butterscotch bran refrigerator cookie recipes, each offering a unique twist on this timeless classic. From the traditional version, bursting with the rich flavors of brown sugar and vanilla, to variations that incorporate chocolate chips, nuts, and even dried fruits, there's a recipe here to satisfy every craving.

Whether you're a seasoned baker or just starting out in the kitchen, these recipes are easy to follow and guarantee delicious results. So, gather your ingredients, preheat your oven, and let's embark on a delightful baking journey as we explore the world of butterscotch bran refrigerator cookies.

Check out the recipes below so you can choose the best recipe for yourself!

BUTTERSCOTCH SLICE COOKIES



Butterscotch Slice Cookies image

Butterscotch slice cookies go perfectly with hot tea or coffee, especially on a cool night. Make the dough using butter, eggs, brown sugar, vanilla, flour and baking soda. Refrigerate the dough overnight before slicing and baking.

Provided by Paula Deen

Categories     baking     christmas     dessert     sweets

Yield 8 dozen

Number Of Ingredients 8

1 cup room temperature butter
2 eggs
2 cups brown sugar
1 teaspoon vanilla
1 cup chopped chopped nuts
3 cups sifted flour
1 teaspoon baking soda
1/4 teaspoon salt

Steps:

  • In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.
  • In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.
  • Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
  • Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
  • Allow to cool slightly before removing from baking sheet.
  • Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.

BUTTERSCOTCH REFRIGERATOR COOKIES



Butterscotch Refrigerator Cookies image

Lots of brown sugar give these cookies their butterscotch flavor. I add broken toasted pecans to the dough, but use whatever kind of nut that suits your fancy. The dough gets shaped into two 12-inch logs. If you don't need 4 dozen cookies in your kitchen all at once, refrigerate one log and and freeze the other. The dough in...

Provided by Kathleen Taylor

Categories     Cookies

Number Of Ingredients 9

1 c shortening
2 c brown sugar, firmly packed
2 eggs
1 tsp pure vanilla extract
3 1/2 c all purpose flour
1 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1 c toasted pecans, chopped

Steps:

  • 1. Cream shortening. Add brown sugar gradually and cream together.
  • 2. Add eggs and vanilla.
  • 3. Sift flour, baking soda, cream of tartar and salt together.
  • 4. Using a wooden spoon, stir the flour mixture into the creamed mixture.
  • 5. Stir in the nuts.
  • 6. Shape the dough into 2 (12-inch) rolls and wrap in waxed paper. Refrigerate and chill thoroughly, at least a few hours, but preferably overnight.
  • 7. Line baking sheets with parchment paper or silicone baking mats. Preheat oven to 375 degrees.
  • 8. Use sharp knife to cut dough into 1/4-inch-thick slices. Place on prepared baking sheet.
  • 9. Bake in preheated 375-degree oven for 8 to 10 minutes.

BUTTERSCOTCH REFRIGERATOR COOKIES



Butterscotch Refrigerator Cookies image

Make and share this Butterscotch Refrigerator Cookies recipe from Food.com.

Provided by quixoposto

Categories     Dessert

Time 25m

Yield 72 cookies

Number Of Ingredients 11

3 1/2 cups flour
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon baking soda
1/2 cup shortening
1/2 cup butter
2 cups brown sugar, firmly packed
2 eggs, well beaten
2 tablespoons warm water
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Sift flour, salt, cinnamon, and soda together.
  • Cream shortening and butter; gradually add sugar; beat til light. Add eggs, water, and vanilla; mix well.
  • Combine dry ingredients and creamed mixture. Add nuts.
  • Shape dough into rolls 2 inches in diameter. Wrap tightly in waxed paper. Chill thoroughly -- overnight for best results.
  • May be frozen at this point.
  • (Or pack in frozen fruit juice cans and chill thoroughly. Detach bottom of can; push dough out to slice).
  • Bake 1 1/2 inch apart on ungreased baking sheet in hot oven (400 degrees) 10 to 12 minutes.
  • Cool on racks.

Nutrition Facts : Calories 82.6, Fat 3.9, SaturatedFat 1.4, Cholesterol 9.3, Sodium 76.1, Carbohydrate 11.1, Fiber 0.3, Sugar 6, Protein 1.1

BUTTERSCOTCH ICEBOX COOKIES



Butterscotch Icebox Cookies image

Great dark brown sugar icebox cookies my southern Grandma used to make.

Provided by Pam Uribarri

Categories     Desserts     Cookies     Refrigerator Cookie Recipes

Yield 18

Number Of Ingredients 8

1 cup butter
2 cups packed dark brown sugar
2 eggs
3 ½ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla extract
1 cup chopped pecans

Steps:

  • Cream butter, add sugar and cream well. Beat in eggs, then add sifted dry ingredients, vanilla and nuts.
  • Shape into rolls, wrap in wax paper and freeze or put in refrigerator until firm.
  • Slice and place about an inch apart on greased cookie sheet. Bake about 12 minutes at 400 degrees F (200 degrees C).
  • When done, remove from pan at once with a spatula. Store in a covered container and they will remain crisp.

Nutrition Facts : Calories 322.3 calories, Carbohydrate 43.4 g, Cholesterol 47.8 mg, Fat 15.4 g, Fiber 1.2 g, Protein 3.9 g, SaturatedFat 7.1 g, Sodium 222.3 mg, Sugar 24.1 g

BUTTERSCOTCH COOKIES



Butterscotch Cookies image

"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

2 tablespoons butter, softened
2 tablespoons shortening
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 cup English toffee bits or almond brickle chips
1/4 cup finely chopped pecans

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 REFRIGERATOR COOKIES



Butterscotch Refrigerator Cookies image

This is from Land O Lakes. They can be made and refridgerated for up to one month. Then just slice and bake.

Provided by MARIA MAC

Categories     Dessert

Time 22m

Yield 60 cookies

Number Of Ingredients 8

1 cup butterscotch chips
2 3/4 cups all-purpose flour
1 cup land o lakes butter, softened*
1/2 cup sugar
1/2 cup firmly packed brown sugar
1 egg
1/2 teaspoon baking soda
1/2 cup chopped pecans

Steps:

  • Melt butterscotch chips in 1-quart saucepan over low heat, stirring constantly, until melted (3 to 5 minutes).
  • Place butterscotch mixture in large bowl; add all remaining ingredients except pecans. Beat at low speed, scraping bowl often, until well mixed. Stir in pecans by hand.
  • Divide dough in half. Shape each half into 8x1 1/2-inch roll. Wrap in plastic food wrap. Refrigerate until firm (at least 2 hours).
  • Heat oven to 400°F Cut rolls into 1/4-inch slices with sharp knife. Place 1-inch apart onto ungreased cookie sheets. Bake for 5 to 7 minutes or until set. Cool 1 minute; remove from cookie sheets.

Nutrition Facts : Calories 84.1, Fat 4.7, SaturatedFat 2.7, Cholesterol 11.7, Sodium 36.8, Carbohydrate 9.9, Fiber 0.2, Sugar 5.4, Protein 0.9

BUTTERSCOTCH BRAN REFRIGERATOR COOKIES



BUTTERSCOTCH BRAN REFRIGERATOR COOKIES image

Categories     Dessert

Number Of Ingredients 9

3 cups flour
2 tsp. baking powder
1/4 tsp. salt
1 1/2 cup butter
2 cup brown sugar packed
1 cup chopped nut meats
1/4 lb pitted dates sliced
2 eggs
1 cup all bran cereal or grapenuts

Steps:

  • Mix flour, baking powder, and salt. Sift. Cream butter well and add sugar until light and fluffy. Add nut meats and dates. Mix well. Add well beaten eggs and bran/grapenuts-mix well. Add dry ingredients gradually and mix. For 4 rolls about 2" in diameter. Wrap in wax paper and chill in refrigerator. Slice thin and bake on baking sheets at 325 degrees for 10-12 minutes.

Tips:

  • To achieve the best butterscotch flavor, use high-quality butterscotch chips. You can also use butterscotch extract for an extra boost of flavor.
  • For a chewier cookie, chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • Be careful not to overbake the cookies. They should be slightly golden brown around the edges but still soft in the center.
  • Let the cookies cool completely before storing them in an airtight container. This will help them keep their freshness and flavor.

Conclusion:

These butterscotch bran refrigerator cookies are a delicious and easy-to-make treat. They're perfect for any occasion, and they're sure to be a hit with everyone who tries them. With their chewy texture, rich butterscotch flavor, and hint of bran, these cookies are a classic that will never go out of style.

Related Topics