Butterscotch Apple Raisin Cookies Recipes

SOFT BUTTERSCOTCH-OAT RAISIN COOKIES

Steps:

• PREHEAT oven to 350°F. Lightly grease baking sheets.
• COMBINE flour, cinnamon, baking soda and salt. Beat butter, honey and brown sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Add flour mixture alternately with milk. Stir in morsels, oats, walnuts, raisins and wheat germ. Drop by slightly rounded teaspoonfuls onto prepared baking sheets.
• BAKE for 7 to 9 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
• Note: If not adding nuts to the recipe, some additional bake time may be needed.
• Variation: 2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels.

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Mix together flour, cinnamon, baking soda and salt in medium bowl.
• Beat brown sugar and 1/2 cup butter in large mixer bowl until creamy. Beat in egg. Gradually beat in flour mixture alternately with apple juice. Stir in 1 1/2 cups butterscotch chips, apple and 1/2 cup walnuts. Drop by slightly rounded tablespoon onto lightly greased cookie sheets.
• Bake for 10 to 12 minutes, until lightly browned. Let stand 2 minutes; cool on wire racks.
• While the cookies cool make the butterscotch glaze: Melt remaining butterscotch chips and 2 tablespoons butter in small, heavy saucepan over lowest possible heat.
• When the butter and chips have melted remove the pan from heat and stir in 1 cup confectioners' sugar and 1 1/2 tablespoon apple juice until the glaze is smooth. Spread the glaze on the cooled cookies and sprinkle with remaining walnuts.

BUTTERSCOTCH RAISIN COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Beat in eggs. Combine the oats, flour, dry pudding mix and baking soda; gradually add to creamed mixture and mix well. Stir in raisins and butterscotch chips (dough will be stiff)., Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 375° for 9-11 minutes or until lightly browned. Remove to wire racks to cool.

BUTTERSCOTCH APPLE COOKIES

Steps:

• Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or grease lightly.
• Whisk together the flour, baking soda, and salt in a small bowl and set aside.
• In a large bowl, cream the butter with the sugars until light and fluffy. Add the eggs one at a time and mix well until fully incorporated. Mix in the vanilla and then the flour mixture until fully incorporated.
• Stir in the oats, walnuts, apples, and chips and mix well. Drop by rounded teaspoonfuls onto the prepared baking sheets, leaving 1 1/2 inches between the cookies.
• Bake for 10-13 minutes or until pale golden brown. Cool the cookies on the sheets for 1 minute, then remove to a rack to finish cooling.

BUTTERSCOTCH OATMEAL RAISIN COOKIES

Steps:

• Preheat oven to 375.
• Combine: flour, baking soda, salt and spices in a small bowl.
• Beat (cream together): butter, sugar, eggs and vanilla in a large mixing bowl.
• Gradually beat in flour mixture.
• Stir in oats, butterscotch chips and raisins.
• Drop by rounded teaspoons.
• onto cookie sheet.
• Bake 7 to 8 minutes.
• Cool 2 minutes on pan than transfer to rakes till cool.
• Cook's Note in Response to Marg (CaymanDesigns)'s Review: I've found it's important to make sure you replace any of the add-ins you leave out (raisins or butterscotch chips) either with the same amount of another add-in or with an equal amount of extra oats. That will keep the cookie from being too "runny".

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

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.

BUTTERSCOTCH APPLE RAISIN COOKIES

Steps:

• Add the first 4 ingredients to a mixing bowl; stir to mix well; set aside.
• In another bowl, combine the brown sugar and butter until creamy.
• Add in the eggs and milk; beat until well blended.
• Sift together the flour, cinnamon, baking powder, and salt; stir into the creamed mixture.
• Blend in the fruit/nut mixture; add in oats and stir to combine.
• Drop by level tablespoonsful 3 inches apart on a well greased cookie sheet.
• Bake in a 400° oven for 8-10 minutes.