ats, cashews, chocolate pieces, and butterscotch pieces.
Drop dough by
long time for these cookies to bake; begin checking for
Mash the ripe bananas; set aside.
Sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt; set aside.
Combine mashed bananas, sugar, eggs and melted butter. Blend well.
Alternately blend flour mixture and milk. Stir in nuts (if using) and butterscotch chips, but leaving a little behind to sprinkle on top.
Pour into greashed 9-1/2-inch loaf pan.
Sprinkle top with reserved nuts and chips.
Bake at 350\u00b0 for 60 minutes (or shorter time for smaller loaves).
Cool.
Preheat oven to 375\u00b0F.
Beat butter and sugars in a large bowl until well blended. Add eggs and vanilla, beat well.
In a separate bowl combine flour, baking soda, cinnamon and salt; gradually add to butter mixture, beating until well blended.
Stir in oatmeal and butterscotch chips, mix well.
Drop by heaping teaspoons onto ungreased cookie sheet.
Bake 8-10 minutes or until golden brown. cool slightly, remove from cookie sheet to wire rack. Cool completely.
Enjoy!
Beat butter, sugar, pudding and egg.
Mix well.
Add flour, baking soda, ginger and cinnamon.
Roll out and cut with cookie cutter.
Bake @ 350* for 10-12 minutes.
Makes 4-5 doxen depending on the size of cookies.
lour is just incorporated. Mix butterscotch chips into dough.
Drop
offee pieces and finely chopped butterscotch candy and pecans, if using
lour. Stir in cashews and butterscotch chips.
Drop dough by
Cream margarine and sugar substitute.
Beat in eggs, water and vanilla.
Combine flour, baking soda and salt in a small bowl. Add dry mix to creamed mixture, stirring to blend thoroughly. Stir in chocolate mini-chips.
Bake at 375\u00b0 for 8 to 10 minutes. This cookie will not brown as other chocolate chip cookies.
Makes about 7 dozen.
Combine cake mix, vegetable oil and eggs in large bowl. Stir in butterscotch chips and nuts, if using. Drop by rounded tablespoon onto ungreased baking sheets. Bake in preheated 350\u00b0 oven for 8 to 10 minutes or until centers are just set. Let stand for 2 minutes; remove to wire racks to cool completely. Makes about 3 1/2 dozen cookies.
In a large bowl, beat margarine and sugar until light and fluffy.
Add eggs, one at a time, beating well.
Add vanilla. Combine oats, baking soda and salt.
Add alternately with water to creamed mixture.
Stir in butterscotch and nuts.
Drop by heaping teaspoonfuls onto greased cookie sheet.
Bake in a preheated oven at 375\u00b0 for 8 to 10 minutes, until edges are lightly browned. Yields about 6 dozen cookies.
Melt butterscotch chips and peanut butter together in a pan over hot (not boiling) water.
Stir to blend, then pour over corn flakes which have been placed in a large bowl.
Mix gently and well with two forks.
Drop by teaspoonful on wax paper.
Makes 4 dozen cookies.
In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
Drop by heaping tablespoon onto greased cookie sheet.
Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.
Preheat oven to 400 degrees farenheight.
Cream butter and sugar together.
Add eggs, milk, baking soda, baking powder, stir.
Gradually add all purpose flour then the whole wheat flour and stir well.
Stir in butterscotch chips.
Spray cookiesheet with pam (optional) then by teaspoonful on a greased cookie sheet add the dough.
Bake at 400 degrees for 11-12 minutes or until edges are light brown.
Allow cookies to cool on baking sheet for 3-5 minutes before removing to a wire rack to cool completely.
Enjoy.
Preheat oven to 350\u00b0.
Combine sugar and margarine in a mixing bowl.
Beat with an electric mixer until light and fluffy.
Add egg yolk and mix thoroughly.
Add remaining ingredients and stir until just combined.
Drop 2 tablespoons of cookie dough per cookie onto lightly buttered cookie sheets.
Space cookies 2 inches apart and flatten slightly.
Bake 20 minutes or until cookies appear dry but are soft to the touch.
Cool 3 minutes before transferring to a rack.
Mix flour, baking powder and salt on wax paper.
Set aside. Cream sugar, butter and egg together.
Add flour mixture.
Stir in butterscotch chips, pineapple, nuts and orange rind.
Mix completely.
Drop by rounded tablespoon onto greased cookie sheet. Bake at 375\u00b0 for 12 to 14 minutes.
Remove and cool on rack. Yields about 3 1/2 dozen cookies.
Measure flour, baking powder and salt.
Sift together.
Set aside.
Cream sugar, butter and egg.
Add dry ingredients.
Mix well.
Stir in butterscotch morsels, pineapple, nuts and orange rind.
Mix thoroughly.
Drop by teaspoon on well-greased baking sheet.
Bake at 375\u00b0 for 12 to 14 minutes.
Remove from baking sheet immediately.
Cool on rack.
Store cookies with wax paper between layers.
Makes 3 1/2 dozen.
In a large saucepan, combine the peanut butter and the butterscotch pieces.
Put the saucepan on the stove over medium heat.
Stir the mixture until it is completely melted and mixed. Remove the saucepan from the heat and stir in the cornflakes. Stir well.
Put waxed paper onto cookie sheets. Drop the batter from a teaspoon onto the waxed paper.
Refrigerate for 1/2 hour for the cookies to harden. Serve.
Makes 3 dozen.
In a large saucepan, combine sugar, butter or margarine and canned milk.
Bring mixture to a boil, stirring frequently. Remove from stove and add pudding, rolled oats, coconut and nuts. Mix together thoroughly.
Cool.
Drop dough by teaspoon on wax paper.
Makes about 5 dozen cookies.
In mixing bowl, cream sugars and butter.
Add eggs and vanilla.
In another bowl, mix flour, soda, salt and cinnamon together.
Gradually add to butter mixture; mix with mixer.
Stir in oats and morsels.
Drop by rounded teaspoon onto ungreased baking sheets.
Bake in preheated oven at 375\u00b0 for 7 to 8 minutes. Cool some before removing cookies from baking pan with spatula. Store in airtight container.
Makes 4 dozen cookies.