Butterscotch Toffee Cookies Recipes

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• In a large mixing bowl, beat butter with brown sugar until well blended. Add in eggs, vanilla and milk.
• Add flour, baking powder and salt. Mix until fully combined. Beat in butterscotch and toffee bits.
• Refrigerate for at least one hour.
• Preheat oven to 375 degree F. Line a baking sheet with parchment paper (a must!!)
• Drop by 2 Tbsp scoop on baking sheet, spacing 3 inches apart. Bake or 12-14 minutes. Cool on pan, then remove to wire rack. Store in air tight container.

SALTY BUTTERSCOTCH-TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
• In a medium bowl, whisk together flour, salt, and baking soda; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
• Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.

BUTTER TOFFEE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Sift together flour and baking soda. Cream together butter, sugar, and vanilla. Add eggs one at a time. Add toffee pieces to mixture. Mix creamed mixture and dry mixture together. Use rounded tablespoon to measure dough. Place dough at least 2 inches apart on baking sheet. Bake for 10 to 12 minutes.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Preheat the oven to 350ºF degrees. Line 2 baking sheets with parchment paper and set aside.
• Combine the flour, baking soda, cornstarch, and salt; stir with a whisk. Set aside.
• Combine melted butter and sugars in a large mixing bowl. Stir with a whisk until the mixture is smooth and free of clumps. Whisk in the egg, egg yolk, and vanilla.
• Add the flour mixture and stir just until well blended. Fold in the chocolate toffee pieces and butterscotch chips.
• Roll cookie dough into 1.5 tablespoons sized balls and place them 2 inches apart on the prepared baking sheets.
• Bake cookies for 12 minutes or until lightly brown and just underdone. Cool the cookies on the pan for 10 minutes. Remove from the pan and cool completely on a wire rack.

BUTTERSCOTCH TOFFEE COOKIES

Steps:

• Heat oven to 350 degrees F.
• In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
• Fold in butterscotch chips and toffee bits until well blended.
• Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
• Bake 10-12 minutes or until golden brown.
• Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.

BUTTERSCOTCH-TOFFEE PUDDING COOKIES

Steps:

• Heat oven to 375°F.
• Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
• Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
• Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.

OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES

Steps:

• Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
• In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
• Stir in oats.
• Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
• Mix in butterscotch chips. The batter will be very thick at this point.
• Gently but thouroughly mix in rice cereal.
• Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
• Bake at 350° for 12 minutes.
• Gently slide the cookies off of the parchment paper onto wire racks to cool.