THE BEST BUTTERSCOTCH COOKIES RECIPE | How to make Oatmeal Scotchies
**RECIPE FOLLOWS**
Learn how to make Oatmeal Butterscotch Cookies! Time to throw it back to my childhood! These cookies are so delicious and butterscotchy - soft on the inside and crunchy on the edges they remind me of the ones my dad made for me as a kid. They're easy to make and I promise you won't be able to eat just one!
Oatmeal Scotchies Recipe
Makes about 40 cookies
1 1/4 c flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
3/4 c butter, softened
3/4 c brown sugar
3/4 c white sugar
2 eggs
1 tsp almond or vanilla extract
3 c Old-Fashioned oats
1.5 c Butterscotch chips
Preheat oven to 375.
Cream together both sugars and butter until smooth. Add in eggs and almond extract. Add in spices and all dry ingredients except oats and butterscotch chips. Mix together ingredients together until smooth and no lumps are seen. Stir in oats and chips.
Drop by rounded tablespoon fulls on a parchment lined baking sheet and press cookies down a bit. Bake at 375 for 9-11 minutes. Enjoy!
Chewy Butterscotch Chocolate Chip Cookies
In this video, you will see how to make Chewy Butterscotch Chocolate Chip Cookies.
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Ingredients:
1/2 cup (4 oz / 113 g) butter, heated until browned
1 1/4 cups (5 1/3 oz / 150 g) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1/4 teaspoon cinnamon
1/3 cup (2 1/3 oz / 65 g) sugar
1/2 cup (3 3/4 oz / 105 g) brown sugar, light or dark
1 egg
2 teaspoons vanilla extract
3/4 cup (4 1/2 oz / 128 g) semi-sweet chocolate chips
1/2 cup (3 oz / 85 g) butterscotch chips
1/4 cup (1 1/8 oz / 32 g) chopped pecans, optional
butterscotch cookies ????
When I’m sad, I bake, but I also bake when I’m happy so I guess I’m baking all the time ????
But here is my first butterscotch cookies that I made for a friend.
Easy recipe, same recipe as my chocolate chip cookie, just used butterscotch chips.
enjoy :)
Professional Baker Teaches You How To Make CHOCOLATE CHIP COOKIES!
Chef Anna Olson teaches you how to make the best chocolate chip cookies you've ever had!
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Ingredients
½ cup (115 g) unsalted butter, at room temperature
½ cup (100 g) packed light brown sugar
½ cup (100 g) granulated sugar
1 large egg, at room temperature
1 tsp vanilla extract
1 ¼ cup (185 g) all-purpose flour
1 Tbsp (7.5 g) cornstarch
½ tsp (2.5 g) baking soda
½ tsp (2.5 g) salt
1 ½ cup (262 g) chocolate chips
1 cup (100 g) lightly toasted, coarsely chopped pecans (optional)
Directions
1. Cream the butter with the brown sugar and granulated sugar together well. Beat in the egg and the vanilla.
2. In a separate bowl, sift the flour with the cornstarch, baking soda and salt. Add this to the butter mixture and stir until blended. Stir in the chocolate chips and pecans (if using).
3. Using a small ice cream scoop or a tablespoon, scoop spoonfuls of dough (about 2 Tbsp) shape them into a ball and place onto a parchment lined baking tray or a plate. Chill the scooped cookies for at least an hour, or once chilled, the cookies can be frozen for baking later.
4. Preheat the oven to 325ºF (162 C). Arrange the chilled scooped cookies onto parchment-lined baking trays, leaving 3 inches between the cookies. Bake for 15-18 minutes, until browned around the edges. Cool the cookies on the baking tray. If baking cookie dough that has been frozen, arrange the frozen cookies on the baking tray and let them thaw for 20 minutes at room temperature before baking as above.
Let cool slightly and enjoy.
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My Favourite Butter Cookie Recipe
My Favourite Butter Cookies – Happy New Year to all my dear Subscribers and Friends! I hope to bring you more wonderful treats recipes. I do understand cookie recipes are very easy with simple few ingredients. However, the precision of ingredients and method used will result in the outcome you desire. So here is my favourite version of butter cookie recipe. Enjoy!
FULL RECIPE:
FAQ: Why my cookies flattened while baking in the oven?
It might be due to the butter's condition. The consistency is very important if you're piping these cookies. Solution: You can fold in 1 or 2 tbsp of flour, then check if the consistency is slightly thickened. Do not over add the flour. Another way is after piping, you can pop them into the fridge for about 30min, just to hardened it a little, then bake it. If you find after adding 1 or 2 tbsp of flour is comfortable you can bake it straight away.
Ingredients:
this recipe yields about 20-22 cookies
113g (1/2 cup) unsalted butter, softened
60g (1/4 cup+1 tbsp) fine sugar
¼ tsp salt
1 egg yolk
1 tbsp heavy cream
1 tsp vanilla extract
125g (1 cup) cake flour
16g (2 tbsp) cornstarch
Piping tip: 1M
Instructions:
1. Preheat oven at 170°C/340°F.
2. In a large bowl, add the room temp (or softened) butter. Add sugar and salt. Mix them using a spatula so that the sugar the fly out. Then switch to an electric mixer. Mix until creamy, pale and fluffy.
3. Add the yolk, cream and vanilla extract. Mix till combined.
4. Sift the cake flour and cornstarch in 2 batches. Fold in using a spatula. Sift the remaining dry ingredients until the flour disappear.
5. Transfer the dough into a piping bag. I am using 1M tip. Double up the piping bag if yours is thin like mine. A thin piping bag will cause breaking of the bag. Also it will ease your piping.
6. Bake in preheated oven at 170°C/340°F for about 15-18 min. For 15min, the cookies might be softer than 18min bake, so it really depending on how crispy you desire your cookies to be.
7. Let it cool completely.
8. Cookies are ready to serve.
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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.