BUTTERSCOTCH TOFFEE COOKIES
With its big butterscotch and chocolate flavor, my cookie stands out. I like to enjoy it with a glass of milk or a cup of coffee. It's my fallback recipe when I'm short on time and need something delicious fast. -Allie Blinder, Norcross, Georgia
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 5 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat eggs and oil until blended; gradually add cake mix and mix well. Fold in chips and toffee bits., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake until golden brown, 10-12 minutes. Cool 1 minute before removing to wire racks.
Nutrition Facts : Calories 95 calories, Fat 5g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 70mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 0 fiber), Protein 1g protein.
OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES
These cookies are to die for!! I promise and so do all my friends, family and co-workers. I was looking for a thin crispy oatmeal cookie. I found a number of nice recipes and took ideas from many of them. On the third attempt, this is the recipe I came up with. Special notes, you MUST use parchment paper to bake the cookies on. If you don't they will stick to the pan and break (even if you grease the pan). The batter gets thicker as you add ingredients. I add the rice cereal last, so that they are crushed as little as possible. I have tried using more and less flour. Less flour and the cookies don't form. More flour and they don't get crispy. A special thanks to PanNan, who's Crispy Coconut-Oatmeal Cookies gave me the recipe's basic foundation.
Provided by Mrs Goodall
Categories Drop Cookies
Time 30m
Yield 50-60 cookies
Number Of Ingredients 14
Steps:
- Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
- In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
- Stir in oats.
- Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
- Mix in butterscotch chips. The batter will be very thick at this point.
- Gently but thouroughly mix in rice cereal.
- Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
- Bake at 350° for 12 minutes.
- Gently slide the cookies off of the parchment paper onto wire racks to cool.
Nutrition Facts : Calories 124.6, Fat 5.6, SaturatedFat 3.7, Cholesterol 18.2, Sodium 87.9, Carbohydrate 17.5, Fiber 0.4, Sugar 11.8, Protein 1.4
BUTTERSCOTCH TOFFEE COOKIES
These soft and chewy cookies are bursting with butterscotch and chocolate toffee, and only 5 ingredients.
Provided by Six Sisters Stuff
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 350 degrees F.
- In a large bowl beat the eggs and oil until well blended. Gradually add in cake mix and mix well.
- Fold in butterscotch chips and toffee bits until well blended.
- Roll into 1 to 1 1/2 inch balls and place on greased baking sheet.
- Bake 10-12 minutes or until golden brown.
- Cool for a minute on cookie sheet, then remove to a wire rack to finish cooling.
SALTY BUTTERSCOTCH-TOFFEE COOKIES
A generous dusting of Maldon sea salt gives these treats from TV chef Nora Singley their irresistible flavor.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Yield Makes 2 1/2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
- In a medium bowl, whisk together flour, salt, and baking soda; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and both sugars until light and fluffy, about 5 minutes. Beat in eggs and vanilla. With mixer on low, gradually add flour mixture; do not overmix. Add butterscotch chips, toffee bits, and pecans; mix just to combine.
- Using a 2-inch (2-ounce) ice-cream scoop, place scoops of dough on prepared baking sheets, spacing 2 inches apart. Pat tops of cookie domes flat and sprinkle with sea salt. Transfer baking sheets to oven and bake until golden but still soft in the center, about 12 minutes. Transfer cookies to a wire rack to cool.
PEANUT BUTTER BUTTERSCOTCH COOKIES WITH TOFFEE CHIPS
Steps:
- Preheat oven to 350 degrees F and line baking sheets with parchment paper. Combine the flour, baking soda and powder, salt and sift together; set aside. With an electric mixer on high, whip the butter and peanut butter together until well combined and fluffy. Reduce mixer speed to low and add in the sugars. Increase the speed and whip until sugars are dissolved and mixture is airy. Add in the eggs one at a time and then the vanilla. Blend until well combined. With mixer on low, add in the flour mixture. Remove bowl from mixer and stir the peanut butter chips, the butterscotch chips, the toffee pieces and chopped honey roasted peanuts.
- Let the dough rest for a half hour before scooping out onto the prepared baking sheets. Form into 1/2 inch balls and place 2 inches apart on the sheets. Dip a fork into some sugar and make criss-cross marks on each ball, flattening them a bit.
- Bake cookies for 8 to 10 minutes or until golden brown. Let them cool on sheets slightly before moving them to a wire rack to cool completely.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
BUTTERSCOTCH TOFFEE PECAN COOKIES
I had a bag of butterscotch chips that I needed to use up, so I created this recipe. The cookies were delicious and so easy to make. Everyone that ate the cookies loved them. Hope you enjoy them too.
Provided by Anita Hoffman
Categories Cookies
Time 25m
Number Of Ingredients 10
Steps:
- 1. Mix dry ingredients together.
- 2. In a large mixing bowl, cream together the butter and brown sugar. Add the vanilla and the egg and beat until fluffy.
- 3. Add the dry ingredients to the butter-sugar mixture and blend well.
- 4. Stir in chopped Heath bars, butterscotch chips and nuts.
- 5. Drop the dough by tablespoonfuls onto parchment lined baking sheets.
- 6. Bake at 375 degrees for 10-12 minutes.
OATMEAL BUTTERSCOTCH TOFFEE COOKIES
These are awesome! The English Toffee and Butterscotch added to a classic American cookie base makes them especially delectable. I wouldn't be surprised if these become your favorite cookie recipe. A few basic cookie-baking tips: - You know your butter is soft enough if you can easily leave a print in the butter - over-baking...
Provided by Vickie Parks
Categories Cookies
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350°F. Line baking sheets with parchment paper or Silpat mat/baking liner; set aside.
- 2. With electric mixer, cream butter and both sugars until fluffy. Beat in eggs and vanilla until well combined.
- 3. In a medium-size mixing bowl, combine flour, oats, baking soda and salt. Slowly add the flour mixture to the creamed butter, mixing just until flour is well incorporated into cookie dough. Stir in the butterscotch chips and toffee bits until well blended. Chill dough about 20 minutes (chilling is optional - it helps cookies from spreading too much during baking).
- 4. With a medium cookie scoop, drop dough onto prepared baking sheets about 1 1/2 to 2 inches apart. Bake 9 to 10 minutes or until lightly golden. Let cool 5 minutes on baking sheet before transferring cookies to a cooling rack.
BUTTERSCOTCH-TOFFEE PUDDING COOKIES
Made with butterscotch pudding mix, these cookies are pure scrumptiousness. Then we made them more so-with chopped white chocolate and toffee bits!
Provided by My Food and Family
Categories Dairy
Time 27m
Yield 42 servings, 1 cookie each
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
- Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 130, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 125 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
BUTTERSCOTCH-TOFFEE PUDDING COOKIES
Made with butterscotch pudding mix, these cookies are pure scrumptiousness. Then we made them more so-with chopped white chocolate and toffee bits!
Provided by @MakeItYours
Number Of Ingredients 10
Steps:
- Heat oven to 375°F.
- Mix flour, dry pudding mix and baking soda until blended. Beat butter, sugars and vanilla in large bowl with mixer until light and fluffy. Blend in eggs. Gradually add flour mixture, beating well after each addition. Stir in remaining ingredients.
- Drop teaspoonfuls of dough, 2 inches apart, onto baking sheets.
- Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheet 1 min. Remove to wire racks; cool completely.
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