Butterscotch Cashew Scotchies Recipes

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Steps:

• Preheat oven to 375º F. Grease 15 x 10-inch jelly-roll pan.
• Combine flour, baking soda, salt and cinnamon in small bowl. Beat shortening, sugar, eggs and orange peel in large mixer bowl until creamy. Gradually beat in flour mixture and water. Stir in oats and morsels. Spread batter into prepared baking pan.
• Bake for 18 to 22 minutes or until golden brown. Cool completely in pan on wire rack. Cut into bars.

BUTTERSCOTCH CASHEW SCOTCHIES

Steps:

• Heat oven to 350 degrees.
• Place cake mix, brown sugar, melted butter, eggs and vanilla in large bowl of electric mixer. Beat on low speed 1 minute. Stop machine; scrape down sides of bowl with rubber spatula. Beat 1 minute more. Stir in half the cashews and butterscotch chips.
• Transfer batter to ungreased 11 3/4 x 7 1/2 x 1 3/4 inch glass baking dish. Spread batter evenly to all sides using rubber scraper. Sprinkle remaining cashew pieces and butterscotch chips over batter.
• Bake until golden brown and wooden pick in center comes out clean, about 30 to 32 minutes. Transfer pan to wire rack to cool completely.
• Cut cake into 24 bars. Remove bars from pan with metal spatula.

BUTTER-SCOTCHIES

Steps:

• Preheat oven to 350 degrees, rack in the middle position.
• Melt the butter in a large microwave-safe bowl for about 90 seconds on high.
• Add the sugars and let it cool for a bit.
• Then add beaten eggs, baking powder, baking soda, salt and vanilla extract.
• Mix in the flour and then the butterscotch chips.
• Add the rolled oats and mix in thoroughly.
• Let the dough rest, uncovered for 10 minutes, allowing the butter to solidify.
• You can either drop by rounded tablespoons, or roll in to a ball with your hands, pushing them down a bit to prevent rolling, onto a greased cookie sheet, 12 to a sheet.
• Bake at 350 for 12 to 15 minutes.
• Cool on the cookie sheet for 2 minutes, then remove them to a wire rack to cool completely.
• These freeze well if you roll them in foil and put them in a freezer bag.

CASHEW, CHOCOLATE, AND BUTTERSCOTCH COOKIES

Steps:

• In a large mixing bowl beat the butter with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, baking soda, and salt; beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much flour as possible with the mixer. Using a wooden spoon, stir in any remaining flour, rolled oats, cashews, chocolate pieces, and butterscotch pieces.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased baking sheet. Bake in a 375* oven for 6 to 7 minutes or until edges are golden. Transfer cookies to a wire rack; let cool.

BUTTERSCOTCH AND CASHEW BARS

Steps:

• Preheat oven to 350 degrees F.
• In large mixing bowl, with electric mixer on medium, beat brown sugar, butter, melted chips, vanilla, salt & eggs for 1 to 2 minutes or until smooth & creamy.
• Stir in flour & baking powder until well mixed.
• Stir in cashews, then spread in an ungreased 13"x9" baking pan.
• Bake 22 to 25 minutes or until set & edges are dry.
• Cool completely on a wire rack, about 1 hour, before cutting into bars.

CASHEW SCOTCHIES

Steps:

• HEAT oven to 350°F Line a 9 x 9-inch pan with foil, extending foil over edges. Coat foil lightly with no-stick cooking spray.
• COMBINE flour, baking powder and salt in medium bowl.
• MELT shortening in large saucepan over low heat. Remove from heat. Add flour mixture, brown sugar, vanilla and eggs. Mix well. Stir in 1 1/2 cups cashews and butterscotch chips. Spread batter in prepared pan. Sprinkle 1/2 cup cashews evenly on top, pressing lightly into batter.
• BAKE 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely. Remove by lifting foil from pan. Cut into bars.