SOFT BUTTERSCOTCH-OAT RAISIN COOKIES
Steps:
- PREHEAT oven to 350°F. Lightly grease baking sheets.
- COMBINE flour, cinnamon, baking soda and salt. Beat butter, honey and brown sugar in large mixer bowl until creamy. Beat in egg and vanilla extract. Add flour mixture alternately with milk. Stir in morsels, oats, walnuts, raisins and wheat germ. Drop by slightly rounded teaspoonfuls onto prepared baking sheets.
- BAKE for 7 to 9 minutes or until light golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Store in tightly covered container.
- Note: If not adding nuts to the recipe, some additional bake time may be needed.
- Variation: 2 cups (12-oz. pkg.) NESTLE® TOLL HOUSE® Semi-Sweet Chocolate Morsels can be substituted for the Butterscotch Morsels.
SOFT & CHEWY OATMEAL SCOTCHIES
These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!
Provided by Sally
Categories Dessert
Time 1h40m
Number Of Ingredients 12
Steps:
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough (here's the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops- this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
OATMEAL BUTTERSCOTCH COOKIES
Great cookies!
Provided by Jolene
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 25m
Yield 48
Number Of Ingredients 11
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.
Nutrition Facts : Calories 118.6 calories, Carbohydrate 16.2 g, Cholesterol 15.4 mg, Fat 5.1 g, Fiber 0.6 g, Protein 1.3 g, SaturatedFat 3.4 g, Sodium 81.4 mg, Sugar 10.3 g
BUTTERSCOTCH-RUM RAISIN TREATS
I love making rum raisin rice pudding around the holidays. Those flavors inspired this recipe. Crispy rice cereal adds crunch, but nuts, toasted coconut or candied pineapple could do the job, too. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Desserts
Time 20m
Yield about 4-1/2 dozen
Number Of Ingredients 5
Steps:
- Line 56 mini-muffin cups with paper liners. In a large bowl, combine butterscotch and white chips. Microwave, uncovered, on high for 30 seconds; stir. Microwave in additional 30-second intervals, stirring until smooth., Stir in extract, Rice Krispies and raisins. Drop by rounded tablespoonfuls into prepared mini-muffin cups. Chill until set. Freeze option: Freeze treats in freezer containers, separating layers with waxed paper. Thaw before serving.
Nutrition Facts : Calories 76 calories, Fat 4g fat (3g saturated fat), Cholesterol 1mg cholesterol, Sodium 21mg sodium, Carbohydrate 11g carbohydrate (9g sugars, Fiber 0 fiber), Protein 0 protein.
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