BUTTERSCOTCH WALNUT COOKIES
With rich butterscotch and crunchy walnuts, these Butterscotch Walnut Cookies are full of flavor and are a unique cookie recipe to make for your family.
Provided by Sharon Garofalow
Categories Dessert
Time 52m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper and set aside.
- In a large pan brown the butter: Cook over medium heat until golden, you'll feel a toasted nut aroma. Remove from heat and let cook.
- Beat browned butter with sugar, brown sugar and vanilla extract. Add egg and beat until fluffy.
- Incorporate the flour. Fold in the butterscotch chips and walnuts.
- Scoop out a ball of dough and place in a cookie sheet. Swirl some butterscotch sauce on top if you want and put in the oven.
- Bake for 12 minutes. Remove from the oven and let cool in the pan for around 10 minutes before serving them.
Nutrition Facts : ServingSize 1 cookie, Calories 1329 kcal, Carbohydrate 179 g, Protein 16 g, Fat 63 g, SaturatedFat 32 g, Cholesterol 206 mg, Sodium 525 mg, Sugar 102 g, TransFat 2 g, Fiber 4 g, UnsaturatedFat 27 g
BUTTERSCOTCH COOKIES
"This old-fashioned recipe has been in my family for years," writes Beverly Duncan of Big Prairie, Ohio. "It's also delicious with miniature chocolate chips or coconut in place of the toffee bits."
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 1-1/2 dozen.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 111 calories, Fat 4g fat (1g saturated fat), Cholesterol 14mg cholesterol, Sodium 96mg sodium, Carbohydrate 18g carbohydrate (11g sugars, Fiber 0 fiber), Protein 1g protein.
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 SLICE COOKIES
Butterscotch slice cookies go perfectly with hot tea or coffee, especially on a cool night. Make the dough using butter, eggs, brown sugar, vanilla, flour and baking soda. Refrigerate the dough overnight before slicing and baking.
Provided by Paula Deen
Categories baking christmas dessert sweets
Yield 8 dozen
Number Of Ingredients 8
Steps:
- In a medium mixing bowl, sift together flour, baking soda and salt. Set aside.
- In a large mixing bowl using a hand mixer, cream together butter, brown sugar and vanilla. Add eggs one at a time. Add flour mixture one cup at a time and mix well. Stir in chopped nuts.
- Place dough on wax paper and form into 2-inch rolls. Refrigerate overnight.
- Preheat oven to 375º. Slice into 1/8 inch slices and bake on an ungreased baking sheet for 5 to 6 minutes.
- Allow to cool slightly before removing from baking sheet.
- Notes from the Paula Deen Test Kitchen: Makes a great cookie to be served with tea or coffee. Dough freezes well. Dough is easier to cut when frozen. If using this method, allow cookies to sit 3-4 minutes on a cool baking sheet before baking.
CHOCOLATE CHIP WALNUT COOKIES
There is a special little bakery in New York City called Levain Bakery that makes seriously decadent and massively huge cookies, which are the inspiration for these giant treats. These oversized cookies are chewy on the inside and crispy on the outside with chunks of chocolate and slightly sweet walnuts studded throughout. The key to making them so chewy is using only dark brown sugar and skipping the granulated stuff altogether. The molasses in brown sugar gives the cookies the most ideal chewiness and just the right amount of sweetness.
Provided by Food Network Kitchen
Categories dessert
Time 2h20m
Yield 16 to 18 cookies
Number Of Ingredients 11
Steps:
- Sift the flour, kosher salt, baking powder and baking soda together into a large bowl.
- Beat the butter and brown sugar in another large bowl with an electric mixer on medium-high speed, scraping down the sides of the bowl as needed, until pale and fluffy, about 4 minutes. (Use the paddle attachment for a stand mixer.) Beat in the eggs one at a time, then beat in the vanilla. Reduce the mixer speed to low. Add the dry ingredients and beat until combined. Fold in the chocolate chunks and walnuts by hand.
- Press plastic wrap directly onto the surface of the dough and refrigerate for at least 1 hour or up to overnight.
- Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment.
- Use a 2-ounce ice cream scoop to scoop half the dough onto the prepared baking sheets, spacing about 2 inches apart (you should have about 8 cookies, roughly 3 1/2-ounces each, per baking sheet). Sprinkle the flaky sea salt on top of the dough balls.
- Bake, rotating the pans from top to bottom and front to back halfway through, until the cookies are golden around the edges but still soft in the middle, 18 to 20 minutes. Let them cool for 10 minutes on the baking sheets, then transfer to a wire rack to cool completely, about 30 minutes.
- Store the cookies in a tightly sealed container at room temperature for up to 5 days.
GRANDMA JEANNE'S BUTTERSCOTCH WAFERS
This is a great holiday cookie because you can make a giant batch of dough and bake the cookies all at once or keep logs in the freezer and bake them when company is expected. One of my fondest food memories is making butterscotch-walnut cookies with my mom from a terrific recipe of my great-grandmother Jeanne Hirsch, who grew up in South Carolina. Jeanne, I was told, would roll the dough into long logs and wrap them in waxed paper for chilling before baking-something I still do. Bake as many cookies as you need and wrap the leftover logs in plastic wrap, then place them in a resealable freezer bag to bake another time.
Provided by Zac Posen
Categories Walnut Cookies
Time 2h50m
Yield 36
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place the walnuts on a rimmed sheet pan.
- Toast walnuts in the preheated oven until fragrant, 8 to 10 minutes. Transfer the walnuts to a plate and set aside.
- Whisk flour, baking powder, and salt together in a medium bowl.
- Add brown sugar and butter to the bowl of a stand mixer; cream on medium-low speed until combined. Increase speed to medium-high and beat until light and creamy, about 2 minutes. Reduce speed to medium-low and add the eggs, one at a time, mixing well after each addition and using a rubber spatula to scrape the bottom and sides of the bowl as needed.
- Stop the mixer, add the flour mixture, and mix on low until flour is nearly incorporated. Add walnuts and continue to mix until there aren't any streaks of flour in the cookie dough.
- Place about 1/2 of the dough in the center of a piece of parchment or waxed paper and use the paper to help you shape the dough into a 2-inch wide log. Roll the log back and forth so the sides are nicely rounded. Repeat with the remaining dough to make a second log. Set the parchment-wrapped logs on a baking sheet and freeze them until hard, about 2 hours.
- Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
- Unwrap a log and place it on a cutting board. Use a sharp knife to slice the log crosswise into the thinnest possible rounds without having the cookies crumble apart, about 1/8- to 1/16-inch thick. Set the cookies 1 1/2 inches apart on the prepared baking sheet.
- Bake in the preheated oven until golden around the edges, 10 to 12 minutes. Remove from the oven and cool for 5 minutes before using a spatula to transfer the cookies to a wire rack.
Nutrition Facts : Calories 121.8 calories, Carbohydrate 16.1 g, Cholesterol 17.1 mg, Fat 6.1 g, Fiber 0.5 g, Protein 1.6 g, SaturatedFat 2 g, Sodium 52.6 mg, Sugar 12.1 g
BUTTERSCOTCH OATMEAL COOKIES
With a cookie-loving husband and seven kids, one batch of cookies doesn't last long here! When I make this colossal recipe, I divide it into thirds and make three different types to please everyone. One with chocolate chips and nuts, another with raisins and one with butterscotch chips. Everyone is happy! -Lisa Cooper, Paris, Texas
Provided by Taste of Home
Categories Desserts
Time 30m
Yield about 6-3/4 dozen.
Number Of Ingredients 13
Steps:
- In a very large bowl, cream the butter, shortening and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in buttermilk and vanilla. , Combine the oats, flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in chips and pecans., Drop by rounded tablespoonfuls 3 in. apart onto ungreased baking sheets. Bake at 375° for 10-12 minutes or until golden brown. Remove to wire racks.
Nutrition Facts :
OATMEAL BUTTERSCOTCH WALNUT COOKIE BARS
Make and share this Oatmeal Butterscotch Walnut Cookie Bars recipe from Food.com.
Provided by GrandmaIsCooking
Categories Bar Cookie
Time 35m
Yield 50 1 1/2 x 2 inch bars, 25 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Grease a 10 inch by 15 inch by 1 inch jelly roll pan or line it with parchment (I line mine with parchment because my old pan is in bad shape).
- Measure and stir together flour, baking soda, cinnamon and salt in a small bowl.
- Cream butter with electric mixer until creamy, then add brown sugar, white sugar, eggs and vanilla extract and beat until very light and creamy.
- Blend in flour mixture. If using electric mixer, be careful not to overbeat.
- Stir in nuts, then oatmeal, and finally butterscotch chips. Stir just enough to mix together.
- Spread dough in pan. Bake at 375 degrees for 18-20 minutes or until light brown. Cool in pan, then cut into bars.
Nutrition Facts : Calories 263.5, Fat 14, SaturatedFat 7.8, Cholesterol 34.4, Sodium 180.2, Carbohydrate 32, Fiber 1.4, Sugar 20.2, Protein 3.3
TOLL HOUSE BUTTERSCOTCH CHIP COOKIES
These are my absolute favorite cookie. Ever. I have licked many a beater after mixing these cookies up. They are of course from the back of the Toll House package.
Provided by Miss Erin C.
Categories Drop Cookies
Time 35m
Yield 5 dozen, 60 serving(s)
Number Of Ingredients 9
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.
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