Best Butterscotch Crunch Cookies Recipes

BUTTERSCOTCH CRUNCH COOKIES

Steps:

• Preheat oven to 350*.
• Lightly grease several baking sheets or coat with nonstick spray.
• Line the sheets with aluminum foil.
• Heavily grease the foil or coat with nonstick spray.
• Put the candy in a heavy duty bag and hit with a kitchen mallet or heavy spoon, pound the candy until finely cracked, some 1/8-1/4" bits can remain, but most should be very fine.
• In a medium bowl, thoroughly stir together the flour, baking soda and salt, set aside. In a large bowl, with electric mixer on medium speed, beat butter and brown sugar until well blended and fluffy.add the egg and vanilla and beat until evenly incorporated.
• Add the candy pieces and beat for 1 minute more.
• Beat or stir in flour mixture and nuts just until evenly incorporated.
• Drop the dough onto the baking sheets by heaping measuring tablespoonfuls, spacing about 3" apart.
• Bake the cookies, one sheet at a time, in the upper third of the oven for 8-11 minutes or golden on top and slightly darker at edges, be careful not to overbake.Reverse the sheet from front to back halfway through baking to ensure even browning.
• Transfer the sheets to wire rack and let stand until completely cooled. .very carefully peel the cookies from the foil. Store in a single layer with wax paper in an airtight container for up to 2 weeks or freeze up to 2 months.

BUTTERSCOTCH CRUNCH COOKIES

Steps:

• 1. In a medium bowl, combine flour, salt and baking soda.
• 2. In a large bowl, cream butter with both sugars. Slowly add in the flour mixture and the buttermilk. When combined well, add the butterscotch and vanilla. Finally add in the nuts and coconut. This will be a stiff dough.
• 3. Drop by tablespoons onto a greased baking pan. Bake for 10-12 minutes until lightly brown around the edges. Cool on pan for 1-2 minutes and finish cooling on a wire rack.
• 4. Preheat oven to 350 degrees.

BUTTERSCOTCH CRUNCH COOKIES

Steps:

• Mix butter, shortening and brown sugar in a stand mixer using the paddle attachment until well combined.
• Add eggs, one at a time, mixing well after each addition. Mix in vanilla.
• Combine flour, baking soda, cream of tartar and salt in a separate bowl. Gradually add to the brown sugar mixture and mix well.
• Stir in toffee bits and pecans.
• Shape into two 10-inch rolls then wrap each in plastic. Freeze for 4 hours or until firm.
• Preheat oven to 375 degrees.
• Unwrap dough then cut into 1/2-inch slices. Place frozen cookie dough portions 2 inches apart on greased baking sheets.
• Bake at 375 degrees 9-11 minutes or until lightly browned. Cool until set before moving from the pans.