Butterscotch Chip Cookies In A Jar Recipes

JULIA'S BEST EVER CHOCOLATE CHIP COOKIES IN A JAR

Steps:

• Combine the flour, baking soda, white sugar, and the chocolate chips. Place 1/2 of the mixture in a clean quart sized glass jar, and pack firmly. Place the brown sugar on top, again packing firmly. Place the remaining flour mixture on top. Cover with a lid.
• Attach an index card with the following directions: Empty contents of jar into a large bowl. In separate bowl combine 3/4 cup of butter, 1 1/2 eggs, and 1 teaspoon vanilla. Beat until creamy. Add to dry mixture. Drop by tablespoonful onto an ungreased cookie sheet, and bake in a preheated 375 degrees F (190 degrees C) oven for 8 to 10 minutes.

COOKIE MIX IN A JAR I

Steps:

• Mix the salt and baking soda with the flour, then layer the ingredients into a 1 quart, wide mouth jar. Use scissors to cut a 9 inch-diameter circle from calico. Place over lid, and secure with rubber band. Tie on a raffia or ribbon bow to cover rubber band.
• Enclose a card with the following mixing and baking directions: Chocolate Chip Cookies 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a large bowl, cream 1 cup of unsalted butter or margarine until light and fluffy. Beat in 1 egg and 1 teaspoon of vanilla. Mix in cookie mix. Drop teaspoonfuls of dough, spaced well apart, onto a greased cookie sheet. 3. Bake for 8 to 10 minutes in preheated oven, or until lightly browned. Cool on wire racks.

PECAN & BUTTERSCOTCH CHIP COOKIE MIX IN A JAR

Steps:

• Layer the ingredients in the order given in a one quart wide mouth canning jar.
• Firmly pack each ingredient in place.
• It will be a tight fit, but all ingredients will fit in the jar.
• Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric.
• Place the fabric over the wide mouth lid and rim and secure with a rubber band.
• Tie on a raffia or ribbon bow to cover the rubber band.
• Attach a card to the ribbon or raffia with the following mixing and baking directions: Empty jar of cookie mix into a large mixing bowl.
• Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon of vanilla.
• Use hands to mix the wet and dry ingredients together.
• When completely blended, roll into large walnut sized balls.
• Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball.
• Bake at 350 in a preheated oven for 8-10 minutes.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

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 CHIP COOKIES MIX IN A JAR

Steps:

• 1. Layer the ingredients in the order given in a one quart wide mouth canning jar. Firmly pack each ingredient in place. It will be a tight fit, but all ingredients will fit in the jar.
• 2. Use pinking shears to cut an 8 or 9 inch circle from gingham, calico, or a seasonal fabric. Place the fabric over the wide mouth lid and rim and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band.
• 3. Attach the following recipe on a gift tag:
• 4. Butterscotch Chip Cookies: Heat oven to 350 degrees F. Empty jar of cookie mix into a large mixing bowl. Add 1/2 cup of butter or margarine, 1 egg, and 1/2 teaspoon vanilla extract. Use hands to mix the wet and dry ingredients together. When completely blended, roll into large walnut-size balls. Place on unprepared cookie sheets and use the palm of your hand to flatten each cookie ball. Bake for 8-10 minutes. Makes 2 dozen.

PUMPKIN BUTTERSCOTCH CHIP COOKIES

Steps:

• Mix the dry cake mix, pumpkin, eggs, oil (and flour, if using).
• Add the butterscotch chips.
• Drop by spoonful on cookie sheet that has been sprayed with Pam or other cooking spray.
• Bake at 350 for 9 minutes.
• The flour is not necessary, but makes the cookie a little more firm.