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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NO BAKE BUTTERSCOTCH CORNFLAKE COOKIES!! NO HEAT TREAT!!
I thought it was about time to do a little sweet treat since we have been doing so many savory options lately. It is still summer and still very hot where I live and across most of the country. Fall may be on the horizon, but I still do not want to turn on my oven. So a no bake cookie is on deck for today! This no bake, butterscotch cornflake cookie hits all those notes that you want in a sweet treat and trust me this one is sweet. You only need one of these delicious morsels that come together quick and have just a few ingredients from your pantry shelf. I know that you are going to love these!
No bake cookies are not really my favorite thing to make and I especially do not enjoy the ones that use the crispy chow mein noodles. But this cornflake version is delicious. It is chewy, crunchy, sweet and a bit salty. Perfect for eating with a tall glass of iced tea in the hot afternoon. These are great for tossing in the kids lunch boxes or sharing with friends and neighbors just because.
These, as you might expect, start off with corn flakes. Plain old fashioned corn flakes, which I tossed with some mini marshmallows to give this cookie a different, airy, chewy bite. Then I melted together some butterscotch chips, creamy peanut butter and some coconut oil. The coconut oil is important here because when we go to add the vanilla extract it will stay creamy. Without the coconut oil, it will seize the wax in the morsels. Its just science. Nothing to worry about. If you forgot to add the oil, just add it a spoon at a time until you get the righ consisency like I did. No harm, no foul.
I have also added a bit of kosher salt to the mixture to offset some of the sweetness. I think it works well here but if you prefer, you can leave it out. Once the creamy mixture is ready, pour it over the cornflakes and marshmallows and stir, stir, stir, until all that goodness is well blended and all the bits and pieces are coated. Now it's time to scoop.
I used a 1 ounce cookie scoop which is equivalent to approximately 2 tablespoons. I compacted the mixture in the scoop by scraping it on the side of the bowl as I was scooping. The placed each scoop of the mixture on a parchment lined baking sheet. Once everything was scooped, I placed them in the refrigerator for about 20 minutes until firmly set.
These should be stored in the refrigerator in an airtight container to retain freshness and especially if it is warm where you live. If you make these in the cooler months or live in a cooler climate you can allow these to set at room temperature and store them that way as well, but still in an airtight container.
The beauty of these cookies is that you can change it up and make your own creation. Change the corn flakes to oat rings, crispy rice or woven rice or corn cereal, whatever you have on hand could probably work. Change the butterscotch chips to dark, milk or white chocolate and put your own spin on these delicious morsels of goodness. Toss in some of your favorite chopped nuts for a bit more crunch! You make them your own. Use this as inspiration!
These are the perfect little sweet bite. More like a candy than a cookie but a delicious treat nonetheless. I think everyone is going to love these and I hope you give them a try sometime soon!
Happy Eating!
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Butterscotch Haystacks/ 3 Ingredients No Bake Cookies
Butterscotch Haystacks / 3 Ingredients No Bake Cookies.
This delicious recipe was introduced to me by the Wicker family from North Carolina. It's a simple and delicious treat.
WRITTEN RECIPE
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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.
Butterscotch cookies recipe from scratch
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We have described the basic information for this recipe below. I think you will find it very easy butterscotch cookies to do, meaning that even a beginner can achieve. The butterscotch cookies ingredients are readily available in most US and international groceries or cooking butterscotch cookies. You must first preheat the oven to 375 ° F or 190 ° C. In a large bowl, whisk together white granulated sugar, softened butter and light brown sugar. Stirring can be done manually or with a mixture of electric device. Completely awaken your butterscotch cookies dough whole eggs, vanilla extract liquid and Kahlua coffee liqueur. Using freshly ground cinnamon bowl sift white flour baking soda and table salt. Slowly, he joined sifted ingredients into the mass of the basic butterscotch cookies. Stir in flour and oats raw butter chips in the mass. Drop big delicious butterscotch cookies dough balls baking sheet. Do not forget to let the children know a little raw cookie dough. Cook each batch of cookies for about 10 minutes or until lightly browned. Let the butterscotch cookies cool on a rack before serving. If you are interested in trying variations on this same recipe, then simply change the Kahlua coffee liqueur with Baileys Irish Cream Liqueur. Irish Cream, St. Brendan, liquor or any flavor of your choice. I should also mention that the butterscotch cookies recipe is very flexible, so please feel free to play with alcohol, depending on the strength you want to include the flavor is. Concerning butter chips, these can be replaced by either of the white chocolate chips or milk instead.