OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES
Just wait until you taste these cookies! the butterscotch or caramel pudding gives these cookies a fantastic flavour and texture. You can use instant or regular, large (6-ounce) or small (3-ounce) box and butterscotch OR caramel pudding mix! Plan ahead, this dough needs to be chilled for 30 minutes before shaping and baking. Yield amount is only estimated.
Provided by Kittencalrecipezazz
Categories Dessert
Time 51m
Yield 4 dozen cookies
Number Of Ingredients 17
Steps:
- Prepare a cookie sheet with parchment paper or line with foil and spray with non-stick cooking spray.
- In a large mixing bowl, stir together melted and cooled butter, both sugars, pudding mix and both extracts; stir well to combine.
- Stir in eggs and water; mix well to combine.
- In another bowl, mix together the oatmeal, rolled oats, coconut, flour, baking soda, and salt; mix to combine.
- Mix the dry mixture into the egg/butter mixture; stir well to combine.
- Fold in baking chips and pecans.
- Chill the dough for about 30 minutes.
- Set oven to 350 degrees.
- Remove from fridge, and shape into large balls (about 2 tablespoons each).
- Place on prepared baking sheet, and press down the dough slightly.
- Bake for 11-13 minutes, or until JUST set and golden brown around the edges.
Nutrition Facts : Calories 1714, Fat 100.2, SaturatedFat 52.7, Cholesterol 227.8, Sodium 1215.5, Carbohydrate 194.4, Fiber 12.3, Sugar 123.4, Protein 22.1
SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES
Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 50
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
- In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g
SALTED CARAMEL BUTTERSCOTCH BUDINO (ITALIAN PUDDING)
From Chef Marcie Turney of Philadelphia's newest Italian restaruant, Barbuzzo. Cooking time refers to cooling time in refrigerator.
Provided by Raquel Grinnell
Categories Dessert
Time 2h25m
Yield 4 , 4 serving(s)
Number Of Ingredients 16
Steps:
- Make the salted caramel: In a heavy-bottomed saucepan, bring the sugar, corn syrup and water to a boil over high heat, swirling (not stirring) to caramelize evenly. When the caramel reaches a dark amber color (about 3 minutes), remove from the heat and carefully add the cream. (The mixture will foam up.) Add the butter, sea salt and vanilla and whisk to combine. Set aside and reserve.
- Make the pudding: In a saucepan, combine the maple syrup, brown sugar, water and salt and bring to a boil over medium-high heat, stirring occasionally. Simmer for about 5 minutes, until the mixture darkens slightly in color. Remove from the heat and whisk in the half-and-half until smooth.
- In a large, heatproof mixing bowl, whisk the whole egg with the egg yolks and cornstarch until combined. Whisk in the maple-syrup-brown-sugar mixture in a slow, thin stream. Pour the mixture into the saucepan through a fine-mesh strainer and cook over medium heat, whisking constantly, until it thickens to a puddinglike texture, about 5 minutes.
- Divide the pudding among four 8-ounce ramekins or small mason jars and top each with a quarter of the reserved caramel. Cover and refrigerate for at least 2 hours or up to overnight. Sprinkle the top of the puddings with sea salt and a dollop of whipped cream before serving.
Nutrition Facts : Calories 569.6, Fat 32.8, SaturatedFat 19.5, Cholesterol 241.7, Sodium 1128, Carbohydrate 63.5, Fiber 0.1, Sugar 47.1, Protein 7.8
CARAMEL BUTTERSCOTCH PUDDING COOKIES
Mmmm..yuuuum. Do you like caramel? Butterscotch? Oats? Well you may want to give this a shot! 8-) It is so simple!
Provided by OceanIvy
Categories Drop Cookies
Time 10m
Yield 25-35 serving(s)
Number Of Ingredients 5
Steps:
- Mix sugar or Splenda, butter, and milk in large saucepan.
- Bring to boill; stir several times.
- Remove pan from burner. Add pudding and oats; stir well.
- Let batter cool for 15 minutes.
- Drop mixture by teaspoonful onto wax paper.
- Cookies will firm when coooled completely.
- Enjoy!
Nutrition Facts : Calories 194.4, Fat 6.8, SaturatedFat 3.9, Cholesterol 16.6, Sodium 46.9, Carbohydrate 32.3, Fiber 1.1, Sugar 24.1, Protein 2.3
More about "caramel butterscotch pudding cookies recipes"
CARAMEL BUTTERSCOTCH COOKIES - PIES AND PLOTS
From piesandplots.net
4.7/5 (11)Total Time 45 minsServings 14
- In a small saucepan, over medium heat, bring the butter and sugar to a boil, stirring frequently. Continuing to stir, simmer for 1-2 minutes until the sugar has dissolved. Remove from the heat and pour into a large mixing bowl. Allow to cool about 20 minutes.
- While it cools, in a small bowl, stir together salt, flour, and baking powder. Once the mixture has cooled – it is okay if it is still warm – add the eggs and vanilla and stir to combine. Stir in the flour mixture until just incorporated. Stir in the butterscotch chips.
- When almost ready to bake the cookies, preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment.
SALTED CARAMEL BUTTERSCOTCH CHIP COOKIES - MY CASUAL …
From mycasualpantry.com
CARAMEL BUTTERSCOTCH COOKIES - THE SLOW ROASTED ITALIAN
From theslowroasteditalian.com
Reviews 6Category DessertCuisine AmericanTotal Time 21 mins
SOFT BUTTERSCOTCH PUDDING RECIPE — BITE ME MORE
From pinterest.com
10 BEST BUTTERSCOTCH PUDDING DESSERT RECIPES | YUMMLY
From yummly.com
OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES RECIPE
From pinterest.com
BUTTERSCOTCH DELIGHT - GONNA WANT SECONDS
From gonnawantseconds.com
CARAMEL-BUTTERSCOTCH PUDDING - NORMAN MATHEWS
From normanmathewsauthor.com
10 BEST BUTTERSCOTCH DESSERTS - INSANELY GOOD
From insanelygoodrecipes.com
SOFT BUTTERSCOTCH PUDDING COOKIES RECIPE - SIMPLY STACIE
From simplystacie.net
OATMEAL CARAMEL (OR BUTTERSCOTCH) PUDDING COOKIES - PLAIN.RECIPES
From plain.recipes
CARAMEL BUTTERSCOTCH PUDDING COOKIES RECIPE - WEBETUTORIAL
From webetutorial.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#15-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #north-american #for-large-groups #drop-cookies #desserts #american #easy #finger-food #cookies-and-brownies #dietary #number-of-servings #presentation
You'll also love