Remove 2 T of the butterscotch chip to reserve for garnish. Heat
Mix together the flour, salt and baking soda in a small bowl, set aside.
Cream the sugars and butter together, add the vanilla.
Add the eggs one at a time.
Slowly add the flour mixture.
When completely mixed, add the butterscotch chips.
Drop by the spoonful onto an ungreased cookie sheet.
Bake 8-10 minutes at 375F degrees.
Place half only of the chip in a small pot and
In large saucepan, combine sugar and corn syrup.
Bring just to\ta boil over moderate heat.
Remove from heat; stir in peanut butter.
Mix in Rice Krispies.
Press, using wax paper, into buttered 13
x
9 x 2-inch pan.
Melt over hot (not boiling) water
the\tchocolate
and butterscotch morsels.
Spread over cereal mixture.
Chill in refrigerator until firm, about 15 minutes.
Cut into 2 x 1-inch bars.
Makes 48 bars.
Place butterscotch chips and butter into a
egrees C).
Melt the butterscotch chips and butter together in
Preheat oven to 375\u00b0.
In small bowl, combine flour, baking soda and salt; set aside.
In large mixing bowl, combine butter, sugar, brown sugar and vanilla extract; beat until creamy.
Beat in eggs.
Gradually add flour mixture.
Stir in chocolate and butterscotch chips and nuts.
Drop by rounded measuring tablespoonfuls onto ungreased cookie sheets.
Bake at 375\u00b0 for 9 to 11 minutes.
Makes 5 dozen cookies.
ell. Stir in bacon and butterscotch chips.
Drop by tablespoons
mooth Fold in 1 cup butterscotch chips Spread batter in pan
Preheat oven to 350\u00b0F.
Combine everything except butterscotch chips and pecans; stir to combine.
Fold in butterscotch chips and pecans.
Drop by level tablespoons, onto cookie sheets.
Bake cookies for 12 minutes.
Cool on wire rack for 2 minutes on sheets, then transfer cookies to racks to completly cool.
Heat oven to 375\u00b0.
In a large bowl, beat the sugar, brown sugar, margarine and peanut butter until light and fluffy.
Add vanilla and egg.
Blend well. Stir in flour, baking soda and salt. Mix well. Stir in butterscotch chips.
Shape dough into 1-inch balls.
Place 2-inches apart on ungreased cookie sheets.
Flatten slightly with fork dipped in flour or sugar.
Bake at 375\u00b0 for 6 to 10 minutes or until golden brown.
Immediately remove from cookie sheet.
Cool completely.
Yields 4 to 5 dozen cookies.
Sift together flour, soda and salt.
Set aside.
Combine shortening, granulated sugar, brown sugar, vanilla and water; beat until creamy.
Beat in eggs.
Add flour mixture; mix well.
Stir in butterscotch morsels and coarsely chopped nuts.
Drop by well rounded 1/2 teaspoonfuls onto greased cookie sheets.
Bake at 375\u00b0 for 10 to 12 minutes.
Beat brown sugar, sugar, butter and pudding together.
Add vanilla and eggs.
Sift together flour, salt and baking soda.
Add dry ingredients.
Add butterscotch chips.
Drop on ungreased cookie sheet.
Bake at 375\u00b0 for 8 minutes.
Combine cake mix, oil and eggs in large bowl.
Stir in butterscotch chips and pecans.
Drop by rounded tablespoonfuls onto greased baking sheet.
ncorporate it. Mix in the butterscotch chips.
Using an ice
Mix the dry cake mix, pumpkin, eggs, oil (and flour, if using).
Add the butterscotch chips.
Drop by spoonful on cookie sheet that has been sprayed with Pam or other cooking spray.
Bake at 350 for 9 minutes.
The flour is not necessary, but makes the cookie a little more firm.
Combine cake mix, oil and eggs in a large bowl; mix well. Stir in butterscotch chips and pecans.
Drop by rounded tablespoons onto ungreased cookie sheet.
Bake in preheated 350\u00b0 oven for 8 to 10 minutes.
Let stand for 2 minutes.
Place on wire rack to cool.
Sift flour, soda, cinnamon, baking powder and salt together. Combine sugar and oil in large mixer bowl; mix well.
Add eggs; beat well.
Stir in vanilla.
Add flour mixture, beating until smooth.
Fold in apples and walnuts.
Pour into oiled 9 x 13-inch cake pan.
Sprinkle with butterscotch chips.
Bake at 350\u00b0 for 1 hour.
Yield:
15 servings.
Melt butterscotch chips in pan; add a cup of peanut butter and 1 can milk.
Mix well.
Pour into pan and cool.
Heat oven to 350\u00b0.
Beat eggs, vanilla, shortening and about half of the cake mix (dry) until light and fluffy.
Stir in remaining cake mix, the butterscotch chips and nuts.
Drop dough by teaspoon, about 2 inches apart, onto ungreased baking sheet. Bake for 10 to 12 minutes (cookies will be soft in centers when done).
Cool slightly before removing from baking sheet.
Makes about 5 dozen cookies.