Butterscotch Chip Drop Cookies Recipes

BUTTERSCOTCH DROPS

Steps:

• In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.

BUTTERSCOTCH DROP COOKIES

Steps:

• Cream sugar and butter.
• Beat eggs, milk and vanilla into mixture.
• Add nuts.
• Sift remaining ingredients together and blend into mixture.
• Drop by teaspoonfuls on lightly greased cookie sheet (I highly recommend a non-stick cookie sheet).
• Bake at 350 degrees for 8 to 12 minutes, until golden.
• Cool on wire rack.
• Optionally you can add chocolate chips - 6 ounce package.

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 PUMPKIN COOKIES

Steps:

• Cream eggs and butter until light and fluffy.
• Add the sugar and pumpkin; mix well.
• Add vanilla, flour, salt, baking soda, baking powder, and cinnamon; mix well.
• Stir in butterscotch chips.
• Drop by teaspoonfuls onto ungreased cookie sheet.
• Bake at 375°F for 12 to 14 minutes or until firm.
• Remove to wire rack to cool.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.

CHOCOLATE BUTTERSCOTCH-CHIP COOKIES

Steps:

• Preheat oven to 350 degrees. Line two baking sheets with parchment paper, and set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugars until light and fluffy, about three minutes. Add eggs and vanilla; beat until well combined. Add the flour mixture all at once, and beat until just combined. Stir in chips.
• Drop tablespoons of batter onto prepared baking sheets, two inches apart. Bake until golden brown, about 12 minutes. Transfer to a wire rack to cool on baking sheet, one minute, then transfer cookies to rack to cool slightly. Repeat until all batter has been used.

BUTTERSCOTCH-COCONUT DROP COOKIES

Steps:

• Preheat oven to 375.
• In a large mixing bowl, beat together butter, sugars, eggs and vanilla. In a seperate bowl, combine flour, baking soda and salt---gradually beat into beaten mixture and combine well. Stir in coconut and butterscotch chips.
• Drp by tablespoonfuls on to ungreased cookie sheets. Bake at 375 for 9-11 minutes.