Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Butterscotch Cookies(Cook's Country) Recipe
    Lost? Site Map

    Butterscotch Cookies(Cook's Country)

    Butterscotch Cookies(Cook's Country). Photo by Chef #1802680362

    1/1 Photo of Butterscotch Cookies(Cook's Country)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 22 mins

    2 hrs 12 mins

    10 mins

    Coppercloud's Note:

    Use chilled butter so it won’t melt when you add the melted chips in step 2. If the chilled dough begins to split as you slice it, soften it on the counter for 10 minutes. Prep-time includes chill time.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Serves: 32

    Yield:

    cookies

    Units: US | Metric

    Directions:

    1. 1
      Microwave 1/2 cup butterscotch chips and 3 tablespoons butter in bowl until melted, about 1 minute, stirring halfway through. Whisk in vanilla until mixture is smooth. Let it cool for 10 minutes.
    2. 2
      In bowl whisk flour and backing powder. Set aside.
    3. 3
      Cream remaining butter and brown sugar with your stand mixer on medium high speed until pale and fluffy. About 3 minutes. Scrape the bowl down during this time. Add cooled butterscotch mixture and beat until combined, about 1 minute. Add egg yolk and beat until incorporated. Reduce speed to low and add in the flour/baking powder and mix for a minute, or until the dough is formed.
    4. 4
      Turn dough out on to the counter and shape it into a 9 inch roll to form an even cylinder. Wrap it in parchment paper, roll it again until you feel like it’s a good cylinder shape. Refrigerate for 2 hours.
    5. 5
      Heat the oven to 325 degrees. Line two baking sheets with parchment and slice the chilled dough into 1/4 inch rounds and place on baking sheet, and bake for 10-12 minutes.

    Ratings & Reviews:

    • on April 19, 2014

      45

      Definitely a hit with us and our three children. Almost melt in your mouth type of cookie. I would definitely make a double batch next time. Also, no need for parchment paper, just use Saran Wrap.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Butterscotch Cookies(Cook's Country)

    Serving Size: 1 (21 g)

    Servings Per Recipe: 32

    Amount Per Serving
    % Daily Value
    Calories 99.5
     
    Calories from Fat 47
    47%
    Total Fat 5.3 g
    8%
    Saturated Fat 3.4 g
    17%
    Cholesterol 17.2 mg
    5%
    Sodium 52.4 mg
    2%
    Total Carbohydrate 12.1 g
    4%
    Dietary Fiber 0.1 g
    0%
    Sugars 6.8 g
    27%
    Protein 0.9 g
    1%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites