How To make Best Butterscotch Cookies
Cookies: 1/2 ts Baking soda
1/4 ts Salt
1 1/2 c Dark brown sugar
1 c Salted butter
2 lg Eggs
2 ts Vanilla extract
1 c Chopped walnuts
1 c Walnut halves
2 1/2 c All-purpose flour
Glaze: 8 oz Caramels
1/4 c Heavy cream
Cookies: preheat oven to 300. In medium bowl, using a whisk, mix together flour, soda and salt. Set aside. In large mixing bowl, using an electric mixer, beat together sugar and butter. Mix to form grainy paste. Scrape down sides of bowl when necessary. Add eggs and vanilla and beat on medium until soft and lumpy. Add flour mixture and chopped walnuts and mix on low just until combined. Do not overmix. Drip cookie dough by rounded tablespoon 2 inches apart on ungreased cookie sheet. Place 1 whole walnut half in center of each cookie. Bake 25 minutes or until cookies begin to turn brown at the edges. Transfer to a cool, flat surface. Glaze: melt caramels with cream in small saucepan over low heat and stir until smooth then remove from heat. Drizzle cooled cookies with glaze in interesting patterns. The Dessert Show 1/19/96 -----
How To make Best Butterscotch Cookies's Videos
Betty's Peanut Butterscotch Cookies
Betty demonstrates how to make Peanut Butterscotch Cookies. These peanut butter cookies are bursting with rich butterscotch morsels!
Peanut Butterscotch Cookies
½ cup butter, softened
½ cup creamy peanut butter
½ cup light brown sugar, firmly packed
½ cup white granulated sugar
1 egg
1 teaspoon vanilla extract
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking soda
¼ cup finely chopped pecans
5.5 ounces (½ of 11-ounce bag) butterscotch morsels
In a large mixing bowl, use an electric mixer on medium speed to beat butter, peanut butter, brown sugar, and white sugar until well combined. Beat in egg until smooth. Stir in vanilla. In a separate medium-sized bowl, stir together flour, salt, and baking soda. Gradually beat dry ingredients into cookie mixture. Stir in chopped pecans and butterscotch morsels. Drop cookie dough by teaspoonfuls onto baking pan that has been sprayed with cooking oil spray. Flatten each cookie slightly by pressing with a sugared fork. Bake at 350 degrees (F) for approximately 10 minutes. Let cool in pan on cooling rack for 5 minutes. Transfer cookies individually from pan to cooling rack and let cool. Arrange cookies on a nice serving plate. Enjoy!! --Betty ♥♥♥♥
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German Butterscotch Cookies
German Butterscotch Cookies Recipe:
If you enjoy butterscotch candy like Werthers, then you will love the German butterscotch cookies named Karamell Taler. These shortbread like German cookies are not only scrumptious they are also very easy and fast to make.
These Oatmeal Butterscotch cookies are nostalgic in the best way! Recipe link in comments! #cookies
Easy Butterscotch Bars
These Butterscotch Bars are chewy and gooey dessert bars that are super easy to make. A perfect dessert for your family, for sharing, selling, or a holiday giveaway! A must-try. Enjoy :)
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Written RECIPE, information, and additional tips at
Tools used:
Glucose Syrup -
Kitchen Aid Ice Blue Hand Mixer -
Glass Mixing Bowls -
Baking Pan -
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Ingredients:
2 cups + 2 tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 cup butter
1-1/2 cups brown sugar
1/2 cup glucose syrup or corn syrup
1 tsp vanilla
2 large eggs
3/4 cups cashew nuts
Full Recipe and procedure at
#butterscotchbars #butterscotch #dessert
Easy Butterscotch Pretzel Cookies - The Scran Line
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RECIPE:
Cookies
200g - 1 1/4 cups plain (all-purpose) flour
1 tsp bicarb soda
1/2 tsp. salt
125g - 1/2 cup unsalted butter, softened
90g - 1/2 cup caster sugar
110g - 1/2 cup brown sugar
1 large egg
1 tsp Vanilla extract
100g - 1/2 cup semi-sweet chocolate chips
100g - 1/2 cup butterscotch flavoured morsels
30g - 1/2 cup pretzels, roughly chopped
Instructions:
Cookies
Preheat the oven to 180°C/350°F. Line 3 baking sheets with parchment paper.
Add the flour, baking soda and salt into a small mixing bowl. Use a whisk to combine.
Add the softened butter, brown sugar and granulated sugar into a large mixing bowl and mix using an electric hand mixer until pale and creamy, about 3 minutes. Add the egg and vanilla and mix on low speed until well combined.
Sift in the flour mixture. Use a spatula to mix in until incorporated. Stir in the chocolate chips, chopped pretzels and butterscotch flavoured morsels. Mix until evenly distributed.
Use a cookie sized scoop or heaping tablespoon, drop the dough onto the prepared baking sheets. To get nice neat looking round cookies, roll the cookies in the palm of your hands. Place onto prepare baking tins, spacing the dough balls 5cm/2 inches apart. Bake one sheet at a time for 10 minutes or until the edges are slightly golden. The cookies will look really soft and under done but as they cool they will firm up. This is what gives them their chewy texture. If you want to go the extra mile, you can add chocolate chips and chopped pretzels to the just baked cookies as soon as they come out of the oven to add extra flavour!
Notes
Cookies can be stored in an airtight container for up to three days.
To freeze the dough: place the tray of cookie dough balls in the freezer for 2 hours. Then take off the sheet and transfer to a large zip lock bag. To bake the frozen cookie dough balls, add an extra 5 minutes to your baking time.
How to Make Butterscotch Cookies | Butterscotch | Butterscotch Chip Cookies | Easy Cookie Recipe