Chocolate Butterscotch Chewies

You can substitute caramel topping for the butterscotch topping in these cookies.

Chocolate Butterscotch Chewies

 

Ingredients:
1-3/4 cup oats
1-3/4 cup flour, divided
3/4 cup brown sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
12 tablespoons butter, melted
1-1/2 cup chocolate chips
1/2 cup butterscotch chips
3/4 cup pecans, chopped (or pecan chips)
1 cup butterscotch topping

Preheat oven to 350 degrees and spray a 13 x 9 pan with cooking spray.

In large bowl, combine oats, 1-1/2 cup flour, brown sugar, baking soda, and salt. Melt butter and stir into oat mixture.

Reserve one cup of oat mixture. Press remaining mixture in bottom of pan. Bake 12-15 minutes.

Sprinkle with chips and pecans. Mix butterscotch topping with remaining 1/2 cup flour. Drizzle over chips. Sprinkle with reserved oat mixture. Bake 18-22 minutes.

Cool in pan on wire rack. Refrigerate until firm.

Butterscotch Bliss Cookies

This week's cookies are a re-vamping of my very first entry. This time I used butterscotch chips in place of peanut butter chips.

The best part about these cookies is how soft and chewy they are, even days after baking them.

Butterscotch Bliss Cookies

Ingredients:

1 cup melted butter (2 sticks)
1 ½ cups white sugar
¾ cup brown sugar
1 teaspoon salt
2 teaspoons baking soda
2 teaspoons vanilla
2 eggs (beaten)
2 ½ cups flour
¾ cups chocolate chips
¾ cups butterscotch chips
2 cups coconut

Preheat oven to 350 degrees.

Melt the butter in a large microwave-safe bowl.

Then mix in the white sugar and the brown sugar. Add the salt, baking soda, and vanilla. Mix well.

In a small bowl, beat the two eggs. Add the beaten eggs to the mixture in the large bowl and stir thoroughly.

Add about half of the flour and incorporate it into the dough. Then add the chocolate chips, butterscotch chips, and coconut. Stir until the chips are evenly distributed.

Finally add the remainder of the flour and mix well. Drops by teaspoonfuls onto a greased cookie sheet.

Bake cookies at 350 degrees for 10-12 minutes. To make sure your cookies remain moist, remove them before they start to really brown.

Cool cookies for two minutes before transferring from cookie sheet to cooling rack.

Yields about 5 dozen cookies.

No-Bake Cookies: Chocolate Peanut Butter Drops

The weather is starting to cool off here a little, but it still felt a little too warm yesterday afternoon to turn on the oven. That's why I decided to try a "no-bake" cookie. The cooking part is done on the stove top, so your kitchen doesn't get so hot. These were pretty fast and easy to make, and they disappeared just as quickly.

Chocolate Peanut Butter Drops

Ingredients:
2 cups sugar
1/4 cup cocoa
1/2 cup milk
4 tablespoons butter
1 teaspoon vanilla
dash of salt
1/2 cup creamy peanut butter
3 cups quick-cooking oats
1/2 cup butterscotch chips (optional)

In a saucepan, mix the sugar, cocoa, and milk. Add the butter and cook over medium heat until butter melts and mixture begins to boil. Stir occasionally. Boil for one minute.

Remove from heat and add vanilla, salt, peanut butter, and oats.

Use a small cookie scooper to drop dough by teaspoonfuls onto waxed. Press a few butterscotch chips into cookies, if desired. Cool for at least an hour.

Yields: about 40 cookies.

Fudge Butterscotch Cake

This recipe is a variation of the Betty Crocker poke cakes. You can find many poke cake recipes here.

Fudge Butterscotch Cake

Ingredients:

1 German chocolate cake mix (plus eggs, oil, and water as specified by recipe on box)
1 can sweetened condensed milk
1 jar of fudge sundae topping
1 tub of Cool Whip, thawed
1 cup butterscotch chips

Bake the German chocolate cake in a 9x13 pan as directed on box. Allow to cool for twenty minutes. Then poke top of cake with end of wooden spoon. Holes should be about 1 inch apart.

Pour sweetened condensed milk over top of cake. Allow to soak in. Heat fudge topping and drizzle over top of cake. Refrigerate cake for two hours.

Spread thawed Cool Whip on top of cake and then sprinkle with butterscotch chips.

Chewy Butter Pecan Cookies

I found a recipe for Butterscotch Macadamia Nut Cookies in a catalog a friend gave me last weekend. Since I didn't have any macadamia nuts at home, I decided to try a version with pecan chips instead. The result reminds me a bit of butter pecan ice cream.

Chewy Butter Pecan Cookies

Ingredients:
1/2 cup (1 stick) butter or margarine, softened
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup packed brown sugar
1 teaspoon vanilla extract
1 egg
1 cup flour
1 1/2 cup quick-cooking oats
1 cup butterscotch chips (about 1/2 a 12 oz. package)
2 oz. pecan chips (about 2/3 cups finely chopped pecans)

Preheat oven to 375 degrees.

Beat butter, salt, baking soda, brown sugar, and vanilla until creamy. Beat in eggs. Gradually add in flour.

Stir in oats, butterscotch chips, and pecan chips. Using a small cookie scooper, drop onto an ungreased cookie sheet. Bake for 10 minutes at 375. Remove immediately to wire rack to cool.

Yields: about 4 dozen small cookies