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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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.
1938 Butterscotch Cookies Recipe - Old Cookbook Show - Glen And Friends Cooking
This 1938 Butterscotch Cookies Recipe is a really close cousin to a simple brown sugar cookie. It would also be called an icebox cookie. All of the flavour comes from the brown sugar and vanilla.
Ingredients:
1/2 cup butter
2 cups brown sugar
2 eggs
1/2 tsp vanilla
1/2 Tbsp cream of tartar
1/2 Tbsp baking soda
2 3/4 cups flour
Method:
Mix in order given.
Roll into a log around 2 in diameter and wrap tightly in cling film.
Refrigerate overnight.
Preheat oven to 350ºF.
Cut rounds approximately 1/2 thick and bake for 10-11 minutes.
Unused dough can be frozen and baked at a later date.
Le Gourmet TV Is Now - Glen & Friends Cooking!
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Butterscotch Chocolate Chip Cookies Recipe | Joanne's Food Adventure
Butterscotch Chocolate Chip Cookies -
A twist on the classic chocolate chip cookies!
100g unsalted butter
100g brown sugar
1g salt
175g all purpose flour
4g baking powder
2g baking soda
20g rolled oats
40ml milk
75g chocolate chips (I used semi-sweet in this video)
50g chocolate buttons (I used dark in this video)
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Betty's Salted Butterscotch Oatmeal Cookies
Betty demonstrates how to make Salted Butterscotch Oatmeal Cookies. You can compare the flavor to Salted Caramel Frosting, and the oatmeal adds some nutrition to the cookies.
Salted Butterscotch Oatmeal Cookies
¾ cup butter, softened
¾ cup white sugar
¾ cup dark brown sugar
2 eggs
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon ground cinnamon
3 cups old-fashioned oats (You may use quick-cooking oats, if you prefer.)
11-ounce package (1 ¾ cups) butterscotch chips
coarse salt granules, for topping
In a large bowl, use an electric mixer on medium speed to mix ¾ cup butter, ¾ cup white sugar, and ¾ cup dark brown sugar, until well combined. Add 2 eggs and 1 teaspoon vanilla. Beat well. In a separate bowl, combine 1 ¼ cups flour, ½ teaspoon salt, 1 teaspoon baking soda, and ½ teaspoon cinnamon. Add to other mixture, beating until well blended. Stir in 3 cups oats and 11 ounces butterscotch chips. Mix well. Drop by heaping teaspoonfuls on ungreased cookie sheet or baking pan. Sprinkle each cookie with a small amount of coarse salt. Bake at 375 degrees (F) for 8 to 10 minutes, or until beginning to brown. Cool for about 5 minutes in pan, then transfer to cooling rack to cool completely. When cool, transfer to a nice serving platter. Makes about 4 dozen cookies. I hope you love these Salted Butterscotch Oatmeal Cookies! --Betty ♥ ♥ ♥ ♥ ♥
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~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
NEW Cookbook: Betty's Kitchen Cookbook: 2013 Recipes (c) 2014
Also available: The Betty's Kitchen Collection: Second Edition (c) 2013
*Both can be ordered from or
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
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Butterscotch Cookies
Butterscotch Cookies
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If you adore the rich and sweet flavor of butterscotch pudding, you are sure to love these cookies. The melt-in-your-mouth butterscotch morsels in this unique recipe are sure to become a staple when you are craving a sweet treat.
What makes this recipe so special is the creative combination of textures and flavors. Besides the delightful butterscotch chips, there are also rolled oats, chopped walnuts and cornflakes cereal. Every bite is perfect combination of sweet and crunchy. To release even more flavor, you could even toast the walnuts before chopping and measuring them for the recipe.
Either old-fashioned rolled oats and quick-cooking rolled oats will work in this recipe. They can be used interchangeably. Just be sure not to use a packet of instant oatmeal which is pre-cooked and dried and will turn your cookies into a gummy mess.