Chewy Butterscotch Cookies | Easy and Eggless
Butterscotch Cookie Recipe | Chewy and Eggless
:: Cook Me Food ::
These cookies are filled with buttery richness stuffed inside a soft and chewy texture. It’s packed with robust butterscotch-ey goodness. This recipe is pretty simple to make. Takes about 10 minutes to prepare and no chilling needed. It’s egg-free too!
You’ll need:
• 2 cups all-purpose flour (spooned & leveled - *see notes below)
• ½ tsp baking soda
• 1 tsp baking powder
• ¼ tsp salt
• 2 tsp cornstarch
• ½ cup unsalted butter (melted & cooled)
• ½ cup light brown sugar (spooned & leveled - NOT PACKED)
• 2/3 cup condensed milk
• 1½ tsp vanilla extract
• 2/3 cup butterscotch chips/morsels + more for toppings
Makes 16 delicious cookies
* Using 2” cookie scoop in the video
:: HELPFUL HINTS ::
* Do not OVER BEAT the dough and OVER BAKE the cookies to prevent a dry and tough texture.
* Pull them out of the oven once they have flattened out and you see cracks on the surface. They may look undone in the center, but will firm up as they cool. Let cookies rest for 3-5 minutes in baking pan and transfer to wire rack to finish cooling completely.
* Measure your flour correctly (spoon & level method). Adding too much flour will result to dry and crumbly texture when baked. Fluff your flour with a spoon, spooned it into your measuring cup, and use the back of the knife to level the excess flour off.
Happy baking!
Thanks for watching!
Butterscotch Haystacks Recipe
In this video, Kevin is making Butterscotch Haystacks. This is a simple recipe takes very little time to prepare. Once your haystacks go into the refrigerator, they only take 10-15 minutes to harden. They need to be kept refrigerated until served. Store in the refrigerator in an airtight container.
Ingredients:
3 ½ cups miniature marshmallows
¾ cup creamy peanut butter
2- 5 ounce cans La Choy Chow Mein Noodles
11 ounce package Nestle Toll House Butterscotch morsels
Halloween Trash / White Trash Chex Mix Trail Mix Recipe
Music Credit: Cut and Run Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
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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How to make... Butterscotch Pudding with Salted Caramel!
(PP) Contains product placement. This recipe is inspired by the epic puddings served at Gjelina in LA and they are perfect for a dinner party as it can all be made ahead of time and popped in the fridge until you’re ready to serve! My kind of dessert! Check out the recipe:
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Slow Cooker Butterscotch Haystacks
SLOW COOKER BUTTERSCOTCH HAYSTACKS
------------------Click on SEE MORE to see the FULL RECIPE------------------
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
22 oz. butterscotch chips (two 11-oz. bags)
1 cup creamy peanut butter
1/2 cup nut topping (this is a ice cream topping that is finely chopped pecans, peanuts and other nuts) or you can use chopped peanuts.
11 oz. crunchy chow mein noodles (I use La Choy brand) this is about 5 cups
INSTRUCTIONS:
Add the butterscotch chips, peanut butter and nut topping. (WAIT TO ADD THE CHOW MEIN NOODLES)
Stir. Set the slow cooker to low.
Let this mixture melt together. Stir every 20 minutes. This will take about 40-60 minutes. Do not let scorch.
Using two spoons, or and ice cream scoop, make dollops of the mixture onto a baking sheet in a single layer lined with parchment paper or wax paper. The haystacks will harden without being refrigerated. If you are in a hurry you can put in the fridge, though. This recipe makes about 28 haystacks.
Serve and enjoy!
FAN MAIL:
THE MAGICAL SLOW COOKER
SARAH OLSON
PO BOX 70586
SPRINGFIELD, OR 97475