Nutty Butterscotch Cookies Recipes

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.

NUTTY BUTTER COOKIES

Steps:

• Melt 1/2 stick butter in a medium saucepan over medium heat. Add oats, and cook, stirring, until toasted, 5 to 7 minutes. Spread oat mixture on a parchment-lined baking sheet; let cool.
• Meanwhile, preheat oven to 350 degrees. Whisk together flour, baking soda, and 1 teaspoon salt. Beat together remaining stick butter and the sugars with a mixer on medium-high speed until pale and fluffy. Add egg, and beat until combined. Add nut butter, and beat on medium speed until well combined.
• Add oat mixture and chopped nuts, and beat on low speed until combined. Add flour mixture, and beat until combined.
• Roll dough into 1 1/2-inch balls. Place cookies 1 inch apart on 2 parchment-lined baking sheets. Bake until golden, 12 to 15 minutes. Let cool completely on baking sheets.

NUTTY BUTTERSCOTCH CHOCOLATE CHIP COOKIES

Steps:

• 1. Heat oven to 375 degrees. Stir together flour, soda, and salt in a small bowl. In a large mixing bowl beat butter, grandulated sugar, brown sugar and vanilla until creamy. Add one egg at a time mix well.Gradually add flour to mixture. Stir in chocolate chips and nuts. Drop by spoonfuls on greased cookie sheet. Bake 7-10 minutes depending on your oven.

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.

BANANA NUT BUTTERSCOTCH DROP COOKIES

Steps:

• Mix dry ingredients together set aside.
• Cream sugar and butter, add eggs mixing in well, stir in bananas and flavoring, add dry ingredients and oatmeal fold in nuts and chips (The dough may seem a little sticky and you may be tempted to add more flour, but first try baking off a few. Found that adding more flour made them dry after baking, the oatmeal seems to swell some during the baking process).
• Drop onto lightly greased baking sheet, bake at 375°F 10-12 minutes.

NUTTY BUTTERSCOTCH COOKIES

Steps:

• Cream all of the butter with powdered sugar and salt till light and fluffy.
• Blend in flour, mix well.
• Add butterscotch chips and 1 cup finely chopped pecans.
• Shape dough, a scant teaspoonful at a time, into balls.
• Place 1 inch apart on ungreased cookie sheet.
• Bake in 325 degree oven for 15 minutes or until firm but not brown.
• Let cool on wire racks.
• Mix rum glaze ingredients until smooth.
• You can either dip the cookies in the glaze or use a spoon to pour over cookies. Sprinkle with chopped pecans.