Butterscotch 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.

BANANA NUT BUTTERSCOTCH DROP COOKIES

Steps:

• Mix dry ingredients together set aside.
• Cream sugar and butter, add eggs mixing in well, stir in bananas and flavoring, add dry ingredients and oatmeal fold in nuts and chips (The dough may seem a little sticky and you may be tempted to add more flour, but first try baking off a few. Found that adding more flour made them dry after baking, the oatmeal seems to swell some during the baking process).
• Drop onto lightly greased baking sheet, bake at 375°F 10-12 minutes.

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.

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.