Butterscotch Cashew Scotchies Recipes

SOFT & CHEWY OATMEAL SCOTCHIES

Steps:

• Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
• Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
• Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
• Scoop cookie dough (here's the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
• Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops- this is only for looks!
• Cookies stay fresh covered at room temperature for up to 1 week.

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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.

OATMEAL SCOTCHIES IN A PAN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan.
• In a bowl, whisk together the flour, baking powder, baking soda, and salt.
• In a large mixing bowl, mash the butter, white sugar, and brown sugar together until smooth and creamy, and beat in the eggs to make a creamy mixture. Gradually beat in the flour mixture, rolled oats, and 1 1/2 cup of butterscotch chips.
• Press the dough into the prepared baking dish, and sprinkle the top with remaining 1/2 cup of butterscotch chips.
• Bake in the preheated oven until the top is golden brown, 30 to 35 minutes. Allow to cool in the pan before cutting into bars and serving.

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.

FABULOUS CASHEW SCOTCHIES WITH BROWN BUTTER ICING

Steps:

• Heat oven to 350°F. Grease 13x9-inch pan. In medium bowl, combine flour, baking powder and salt; mix well.
• Melt 1/2 cup butter in large saucepan over low heat. Remove from heat. Add flour mixture, brown sugar, cashews, 1 teaspoon vanilla and eggs; mix well. Spread batter in greased pan.
• Bake at 350°F. for 25 to 30 minutes or until golden brown and bars begin to pull away from sides of pan. Cool 30 minutes or until completely cooled.
• Melt 2/3 cup butter in medium saucepan over medium heat. Cook 13 to 15 minutes or until butter is light golden brown, stirring constantly. Remove from heat. Stir in powdered sugar, 1/2 teaspoon vanilla and enough milk for desired spreading consistency. Immediately spread icing over cooled bars. Cut into bars.

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.

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.