Number Of Ingredients 9 Steps:
Preheat your oven to 375 °F. Line two baking sheets with parchment paper. Whisk together the flour, baking soda and salt in a medium bowl. Set aside. Cream together your butter and sugar until it’s light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt until just combined. When that is done, fold in the two cups of butterscotch baking chips by hand. Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet. Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off. Flatten each of them as much as you can. This is a dry dough , no sticky chewiness going on here- but it’s just wet enough to make perfect little flat cookie patties. Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets until firm then remove and cool on a wire rack completely.
Yield 18 Number Of Ingredients 9 Steps:
In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips. Drop by heaping tablespoon onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.
Time 17m Yield 24 serving(s) Number Of Ingredients 10 Steps:
cream shortening and brown sugar. add egg and vanilla. in seperate bowl sift together flour, soda, and salt. add to creamed mixture. add oates, nuts and coconut. drop by teaspoonfuls onto greased cookie sheet. flatten with glass bottom dipped in flour. bake at 325 for 12 minutes.
Yield Makes about 30 cookies Number Of Ingredients 9 Steps:
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla. In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans. Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle. Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.
Time 23m Yield 45 serving(s) Number Of Ingredients 14 Steps:
Set oven to 350°. In a bowl, mix together the flour, salt, baking soda and cream of tartar. In another bowl with an electric mixer, cream the butter with the both sugars until creamy. Add in the 1 cup oil, egg, 1 tsp milk and the extract; beat with mixer until well mixed, and the sugars are dissolved. Add in the flour mixture, mix on low speed until well combined. With a wooden spoon, mix in the baking chips and the nuts (if using), and the Skor toffee bits (if using). Drop about 1 tablespoon of dough onto a greased cookie sheet. Bake for 7-8 minutes (for a crispy cookie bake for a longer time). Let cool on sheet for 5 minutes. Transfer to a wire rack.
Yield 24 cookies Number Of Ingredients 14 Steps:
Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined. Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix. Fold in the rice cereal, chocolate chips, butterscotch chips, and oats. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes. Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet. Bake for 10 minutes, or until golden brown. Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired. Enjoy!
More about “crispy butterscotch cookies recipes”
Time 20m Yield 50 cookies Number Of Ingredients 7 Steps:
Preheat the oven to 350 degrees. With an electric mixer, beat the butter until creamy. Add the brown sugar and beat until well combined and fluffy. Add the egg whites and salt and beat just until slightly blended. Add the flour and blend on low speed until smooth. Stir in the vanilla. Drop by the teaspoonful on an ungreased cookie sheet, leaving two inches between cookies. (Alternatively, squeeze onto cookie sheets with a pastry bag fitted with a large, plain tip - the easiest, quickest way.) Bake, one sheet at a time, for five to seven minutes, until the edges are golden brown. Bake in about five batches of 10 cookies each. With a spatula, remove the cookies to a wire rack to cool. If desired, make a caramel by slowly cooking the sugar - covered until dissolved - to a golden brown. Remove the pan from heat and dip the outside of the pan in cold water to stop cooking. Dip half of each cookie into the syrup.
