PEANUT BUTTER SCOTCHIES
These cookies start with refrigerated sugar cookie dough. Extra ingredients are added and suddenly you have a great, fast cookie. From the cookbook "Cookie Dough Delight".
Provided by mary winecoff
Categories Drop Cookies
Time 25m
Yield 32 cookies
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F
- Spray cookie sheets with non-stick cooking spray.
- Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
- Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
- Drop dough by teaspoon, two inches apart onto sheets.
- Bake 10-13 minutes or until just set and golden at edges.
- Transfer cookies to rack and let cool.
Nutrition Facts : Calories 133, Fat 7.3, SaturatedFat 2.9, Cholesterol 4.6, Sodium 92.1, Carbohydrate 15.5, Fiber 0.3, Sugar 9.1, Protein 1.8
SCOTCHAROOS
Steps:
- Generously butter a 9x13 inch baking pan. Set aside.
- In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
- Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
- In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.
Nutrition Facts : Calories 239.8 calories, Carbohydrate 33.8 g, Fat 10.6 g, Fiber 1 g, Protein 4.9 g, SaturatedFat 3.5 g, Sodium 139.7 mg, Sugar 16.3 g
PEANUT BUTTER SCOTCHIES RECIPE - (5/5)
Provided by Renna
Number Of Ingredients 3
Steps:
- Melt chips in microwave until smooth and creamy. Add peanut butter and stir. Stir in cereal until completely coated. Press into 9×13 pan. Place in fridge for fifteen minutes or until completely cool, cut into bars.
NO BAKE PEANUT BUTTER SCOTCHIES
These cookies are delightfully simple and delicious. I never have to worry about bringing home leftovers if I take them to a family or church function.
Provided by Diane Penix
Categories Cookies
Time 30m
Number Of Ingredients 3
Steps:
- 1. Melt butterscotch chips in double boiler and add peanut butter and stir until peanut butter is melted.
- 2. Pour over cereal that has been put in a large mixing bowl.
- 3. Put waxed paper on cookie sheet(s) and place cereal mixture by the spoonful (any size spoon depending on how large you want your cookies) onto the cookie sheet. Place in refrigerator or other cool place (I put mine outside in the winter as I live in Michigan) and chill until set. Keep uneaten cookies in a cold or cool place (especially in hot weather) as they will break up.
OATMEAL PEANUT BUTTER SCOTCHIES
Make and share this Oatmeal Peanut Butter Scotchies recipe from Food.com.
Provided by JillQH
Categories Dessert
Time 25m
Yield 24-36 cookies
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- Mix flour, baking powder, salt and baking soda.
- Then add butter, brown sugar, eggs and water.
- Stir in quick oats and peanut butter morsels.
- Chill dough for short amount of time.
- Bake about 12 minutes or so.
- *all cookies turn out better with chilled dough, & the fresher the baking powder & baking soda the fluffier the cookies will be*.
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