Butterscotch Flax Cookies Recipes

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-WALNUT COOKIES

Steps:

• Beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed in a large bowl until fluffy. Add the vanilla and egg and beat to combine.
• Whisk together the flour, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the butterscotch chips and walnuts.
• Line 2 baking sheets with parchment paper. Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange the balls about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
• Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
• Bake the cookies until they are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, brown sugar, baking soda, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer; stir in any remaining flour and the butterscotch pieces.
• Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheets. Bake for 9 to 10 minutes. Rotate cookie sheets halfway through bake cycle. Remove from cookie sheets immediately and cool on wire racks. Makes 4 dozen cookies.

BUTTERSCOTCH FLAX COOKIES

Steps:

• Preheat oven to 350.
• Cream together butter, honey, and brown sugar.
• Add eggs and vanilla, beating at high speed for 60 seconds, or until fluffy.
• Sift together flour, flax seed, baking soda, and pudding mix; add to creamed mixture.
• Fold in butterscotch chips.
• Drop onto parchment paper-lined cookie sheets about 1 inch apart.
• Flatten slightly with a wet hand; (cookies will not flatten much more in oven).
• Bake at 350 for about 7 minutes; cookies are done JUST when the tops no longer look wet.

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.

BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Mix flour, salt, and baking soda in a bowl.
• Beat the butter, brown sugar, flax seed, and white sugar with an electric mixer in a large bowl until smooth. Beat in one egg until completely incorporated. Beat in the last egg along with the vanilla extract. Add the flour mixture and beat until just incorporated. Fold oats and butterscotch chips into the dough just enough to evenly combine; drop by ice cream scoop or heaping spoonfuls onto baking sheets.
• Bake in preheated oven until browned, 12 to 14 minutes. Allow to cool on baking sheets for 3 minutes before transferring to cooling rack to cool completely.

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.

MAPLE AND FLAX COOKIES

Steps:

• Preheat oven to 350 degrees F. In a large bowl, combine flour, flax seeds, cinnamon and salt. Pour in syrup and oil and mix just until all the flour's been absorbed.
• Allow the dough to sit for 5-10 minutes before rolling into walnut-sized balls (or slightly larger) and placing them on a lightly oiled cookie sheet.
• Press down on each ball gently with you index and middle finger - they'll flatten and you'll make a nice wavy impression in the cookie.
• Slide in the oven and bake for 13 minutes. Allow to cool on a rack, or eat 'em warm with a tall glass of non-dairy milk.

FARMHAND FLAX COOKIES

Steps:

• Pre heat oven 350*F.
• In bowl cream butter, sugars, and flax seed.
• In another bowl, beat eggs and vanilla, combine with flax mixture.
• Sift flour and soda.
• Mix in oatmeal and combine other ingredients.
• Form dough into 1 1/2 inch round logs.
• Place in freezer to chill.
• Place cookies on baking sheet about 2 inches between cookies.
• Bake 13-15 minutes.