Best Peanut Butter Scotchies Recipes

OATMEAL PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 375 degrees.
• Mix flour, baking powder, salt and baking soda.
• Then add butter, brown sugar, eggs and water.
• Stir in quick oats and peanut butter morsels.
• Chill dough for short amount of time.
• Bake about 12 minutes or so.
• *all cookies turn out better with chilled dough, & the fresher the baking powder & baking soda the fluffier the cookies will be*.

PEANUT BUTTER SCOTCHIES

Steps:

• Preheat oven to 350°F
• Spray cookie sheets with non-stick cooking spray.
• Break up cookie dough into large bowl; let stand 10-15 minutes to soften.
• Add the peanut butter, brown sugar, vanilla and butterscotch morsels; mix well.
• Drop dough by teaspoon, two inches apart onto sheets.
• Bake 10-13 minutes or until just set and golden at edges.
• Transfer cookies to rack and let cool.

NO BAKE PEANUT BUTTER SCOTCHIES

Steps:

• 1. Melt butterscotch chips in double boiler and add peanut butter and stir until peanut butter is melted.
• 2. Pour over cereal that has been put in a large mixing bowl.
• 3. Put waxed paper on cookie sheet(s) and place cereal mixture by the spoonful (any size spoon depending on how large you want your cookies) onto the cookie sheet. Place in refrigerator or other cool place (I put mine outside in the winter as I live in Michigan) and chill until set. Keep uneaten cookies in a cold or cool place (especially in hot weather) as they will break up.

PEANUT BUTTER SCOTCHIES

Steps:

• Pre-heat oven to 375 degrees. Combine flour, salt and baking soda. Set aside. In large bowl combine Shortening, peanut butter cinnamon and nutmeg. Beat until creamy. Gradually beat in brown sugar and one egg. Beat well. Blend in flour mixture and water. Stir in butterscotch morsels and oats. Drop by the tablespoon onto ungreased cookie sheets. Bake for 10 minutes.

PEANUT BUTTER SCOTCHIES RECIPE - (5/5)

Steps:

• Melt chips in microwave until smooth and creamy. Add peanut butter and stir. Stir in cereal until completely coated. Press into 9×13 pan. Place in fridge for fifteen minutes or until completely cool, cut into bars.