Butterscotch Cookiescooks Country Recipes

COWBOY COOKIES

Steps:

• Heat oven to 350 degrees.
• Mix flour, baking powder, baking soda, cinnamon and salt in bowl.
• In a very large bowl, beat butter with an electric mixer at medium speed until smooth and creamy. Gradually beat in sugars, and combine thoroughly.
• Add eggs one at a time, beating after each. Beat in vanilla.
• Stir in flour mixture until just combined. Stir in chocolate chips, oats, coconut and pecans.
• For each cookie, drop 1/4 cup dough onto ungreased baking sheets, spacing 3 inches apart.
• Bake for 15 to 17 minutes, until edges are lightly browned; rotate sheets halfway through. Remove cookies from rack to cool.

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 COOKIES(COOK'S COUNTRY)

Steps:

• Microwave 1/2 cup butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. Whisk in vanilla until mixture is smooth. Let it cool for 10 minutes.
• In bowl whisk flour and backing powder. Set aside.
• Cream remaining butter and brown sugar with your stand mixer on medium high speed until pale and fluffy. About 3 minutes. Scrape the bowl down during this time. Add cooled butterscotch mixture and beat until combined, about 1 minute. Add egg yolk and beat until incorporated. Reduce speed to low and add in the flour/baking powder and mix for a minute, or until the dough is formed.
• Turn dough out on to the counter and shape it into a 9 inch roll to form an even cylinder. Wrap it in parchment paper, roll it again until you feel like it's a good cylinder shape. Refrigerate for 2 hours.
• Heat the oven to 325 degrees. Line two baking sheets with parchment and slice the chilled dough into 1/4 inch rounds and place on baking sheet, and bake for 10-12 minutes.