SOFT & CHEWY OATMEAL SCOTCHIES
These soft & chewy oatmeal scotchies cookies are loaded with butterscotch chips in every bite. The centers are chewy and soft, the edges are crisp, and every bite is buttery delicious!
Provided by Sally
Categories Dessert
Time 1h40m
Number Of Ingredients 12
Steps:
- Whisk the flour, cinnamon, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium-high speed until combined and creamy, about 2 minutes. Add the eggs, molasses, and vanilla and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, beat in the oats and butterscotch morsels. Dough will be thick and sticky. Cover and chill the dough for at least 45 minutes in the refrigerator (and up to 4 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard.
- Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats. Set aside.
- Scoop cookie dough (here's the cookie scoop I love), about 3 Tablespoons of dough per cookie, and place 4 inches apart on the baking sheets. Bake for 13-14 minutes or until lightly browned on the sides. The centers will look very soft.
- Remove from the oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. While the cookies are still warm, I like to press a few more butterscotch morsels into the tops- this is only for looks!
- Cookies stay fresh covered at room temperature for up to 1 week.
SCOTTISH SHORTBREAD
Scottish settlers first came to this area over 150 years ago. My mother herself was Scottish, and-as with most of my favorite recipes-she passed this shortbread recipe on to me. I make a triple batch of it each year at Christmas, to enjoy and as gifts. -Rose Mabee, Selkirk, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. Cream butter and brown sugar until light and fluffy, 5-7 minutes. Add 3-3/4 cups flour; mix well. Turn dough onto a floured surface; knead for 5 minutes, adding enough remaining flour to form a soft dough. , Roll to 1/2-in. thickness. Cut into 3x1-in. strips. Place 1 in. apart on ungreased baking sheets. Prick with fork. Bake until cookies are lightly browned, 20-25 minutes. Cool.
Nutrition Facts : Calories 123 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 62mg sodium, Carbohydrate 12g carbohydrate (5g sugars, Fiber 0 fiber), Protein 1g protein.
NEVER-FAIL CUTOUT COOKIES
I have tried numerous recipes for cutout cookies over the years-this one is foolproof. My daughter and my granddaughter love making these for holidays and social events. Most of all, we enjoy decorating them. You can try almond flavoring or another flavoring of choice. This recipe is easily doubled. -Irene Palm, Mansfield, Ohio
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 5 dozen.
Number Of Ingredients 14
Steps:
- Beat butter, cream cheese and sugar until light and fluffy. Beat in egg yolks and vanilla. Gradually beat in flour. Divide dough into 4 portions; shape each into a disk. Cover; refrigerate until firm enough to roll, about 30 minutes., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with floured 3-in. holiday cookie cutters. Place 1 in. apart on ungreased baking sheets., Bake until edges are light golden, 12-14 minutes. Cool on pans 5 minutes. Remove to wire racks to cool completely., For frosting, beat confectioners' sugar, butter, shortening, vanilla and enough milk to reach desired consistency. If desired, tint with food coloring. Spread or pipe over cookies. Decorate as desired.
Nutrition Facts : Calories 169 calories, Fat 8g fat (5g saturated fat), Cholesterol 28mg cholesterol, Sodium 66mg sodium, Carbohydrate 22g carbohydrate (14g sugars, Fiber 0 fiber), Protein 2g protein.
SCOTTIE DOG SHORTBREAD COOKIES
To flavor the dough, add a teaspoon of grated lemon zest, cinnamon, maple syrup, or almond extract.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 12 to 16
Number Of Ingredients 7
Steps:
- Line two rimmed baking sheets with Silpats or parchment paper. Sift together flour and salt in a small bowl; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream butter until fluffy, 3 to 5 minutes. Add confectioners' sugar, and continue to beat until very light in color and fluffy, occasionally scraping down the sides of the bowl with a spatula, about 2 minutes more. Add vanilla, and beat to combine. Add flour mixture, and combine on low speed, scraping with spatula if necessary, until flour is just incorporated and dough sticks together when squeezed with fingers.
- Remove half of the dough from bowl. Form dough into a flat disc, and wrap it in plastic. Add cocoa to remaining dough, mix until well combined, and form into a flat disc; wrap in plastic. Chill both discs until firm, at least 1 hour.
- Preheat oven to 325 degrees. Roll out one disc to a 1/4-inch thickness. Cut out shapes using a Scottie dog-shaped cookie cutter, and place on prepared baking sheets. Scraps can be gathered together and re-rolled once. Repeat with remaining disc. Bake until firm and just starting to color, 13 to 15 minutes. Cool completely on a wire rack before decorating. Tie a length of ribbon around the neck of each dog to form a collar, if desired. Cookies can be stored in an airtight container at room temperature for 3 to 4 weeks.
SCOTTISH SHORTBREAD COOKIES
This simple three-ingredient shortbread cookie recipe makes wonderfully rich, tender cookies. Serve them with fresh berries of the season for a nice, light dessert. You'll get miles of smiles when friends see these at an afternoon tea or a bridal shower. -Marlene Hellickson, Big Bear City, California
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 4 dozen.
Number Of Ingredients 3
Steps:
- Preheat oven to 325°. In a large bowl, combine flour and sugar. Cut in butter until mixture resembles fine crumbs. Knead dough until smooth, about 6-10 times. Pat dough into an ungreased 15x10x1-in. baking pan. Pierce with a fork. , Bake until lightly browned, 25-30 minutes. Cut into squares while warm. Cool on a wire rack.
Nutrition Facts : Calories 244 calories, Fat 16g fat (10g saturated fat), Cholesterol 41mg cholesterol, Sodium 157mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 1g fiber), Protein 2g protein.
OATMEAL SCOTCHIES COOKIES
Don't even think that you can eat only ONE! Boy, are these cookies fabulous! They are so moist and chewy. If you prefer a crisper cookie, just bake for a couple of minutes longer. These are great cookies to send overseas to our troops.
Provided by Chris Diaz
Categories Desserts Cookies Oatmeal Cookie Recipes
Time 55m
Yield 48
Number Of Ingredients 13
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a mixing bowl, beat the butter, brown sugar, white sugar, egg, and vanilla extract until well combined. Beat in flour, baking soda, salt, cinnamon, nutmeg, and rolled oats until thoroughly mixed. Stir in the butterscotch chips and coconut. Drop the dough by tablespoonfuls about 2 inches apart onto baking sheets.
- Bake the cookies in the preheated oven just until the bottoms are light brown, 7 to 8 minutes. If you prefer crunchier cookies, bake 9 to 10 minutes.
Nutrition Facts : Calories 118.1 calories, Carbohydrate 13.5 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.7 g, Protein 1.3 g, SaturatedFat 4.2 g, Sodium 83.8 mg, Sugar 6.9 g
NESTLE' OATMEAL SCOTCHIES
One of our families favorite cookies. I often bake these to take to different events and am always asked for the recipe since they are such a different cookie from the standard cookie.
Provided by Caryn
Categories Drop Cookies
Time 25m
Yield 4 dozen cookies or bars
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees F.
- Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
- Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
- Gradually beat in flour mixture.
- Stir in oats and morsels.
- Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
- Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
- Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
- Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
- Prepare dough as above.
- Spread in prepared pan.
- Bake for 18 to 22 minutes or until lightly browned.
- Cool completely in pan on wire rack.
CHOCOLATE CHIP OATMEAL SCOTCHIES
I hardly make any other cookies but these. they are so wonderful! They are loaded with lots of butterscotch, chocolate chips and oatmeal!! I make these all the time for gatherings, camping trips etc. and there are never any left to bring home.
Provided by cookin_nurse
Categories Drop Cookies
Time 20m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
- Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.
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