Butterscotch Bonanza Cookies Recipes

BUTTERSCOTCH COOKIES

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.

BUTTERSCOTCH BONANZA BARS

Steps:

• 1. Prepare a 9x13" baking dish with food release spray. Set aside. Preheat oven to 350*
• 2. Melt the butter in a microwave safe bowl, about one minute.
• 3. Add the light brown sugar and stir to combine.
• 4. Mix in the baking powder and salt, making sure they're thoroughly incorporated.
• 5. Mix in the vanilla and the beaten eggs.
• 6. Add the flour, about half a cup at a time, stirring after each addition.
• 7. Stir in the nuts. Mix in the butterscotch chips.
• 8. Spoon the batter into the prepared pan, and smooth evenly. Bake 20-25 minutes.
• 9. Remove from oven. Cool completely on a wire rack. Cut into brownie-size pieces.
• 10. NOTES: 1)You can make light brown sugar by combining equal amounts of dark brown sugar and granulated sugar, or by mixing molasses into granulated sugar until it's the color you want -- light or dark brown. 2) You could leave the nuts out, if you prefer, or use pecans instead of walnuts. 3) If you're not a butterscotch fan, you could substitute semi-sweet chocolate chips, mini choc. chips, or use just 1 cup of butterscotch, and one cup of white or chocolate. The recipe is very versatile, but I recommend trying the original recipe first. 4) If you really want to kick these up, use 1 c. walnuts, 1 c. butterscotch chips, and 1 c. white chocolate chips. Then frost, when cool, with melted chips (any flavor you like) mixed with 2-3 t. of coconut oil.

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 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!

BUTTERSCOTCH CHIP BANANA COOKIES

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking soda and salt, then set aside.
• Beat butter, sugar, brown sugar and vanilla in separate large bowl.
• Add eggs and bananas to bowl and beat well.
• Gradually add flour mix and beat well.
• Drop onto greased cookie sheet and bake 8 - 10 minutes.