In a mixing bowl, combine the first five ingredients, mix well. Stir in pecan (the dough will be crumbly).
Roll tablespoonfuls into balls and place 2 inches apart on greased baking sheets. bake at 350 degrees for 10 to 12 minutes or until golden brown.
Cool for 2 minutes, remove from pan, to wire racks.
Yield:
4 dozen.
Cream butter until smooth.
Beat in sugars, eggs and vanilla. Mix until well blended.
Gradually add flour, salt, and baking soda.
When well blended, fold in butterscotch chips and pecans. Make a ball from a rounded teaspoon and place on ungreased baking sheet.
Bake at 350 degrees for 8 to 10 minutes.
If cookies appear a little soft, wait a few seconds before removing from cookie sheet.
nd butterscotch chips. Batter will be somewhat crumbly.
Scoop cookies with
n a food processor, process cookies to fine crumbs. Add butter
n a bowl. To bake cookies immediately (without refrigeration), use a
Mix cake mix, pudding, flour, oil and egg.
Stir in pecans. Dough will be crumbly.
Roll into balls.
Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 10 - 12 minutes or until golden brown.
Cool 2 minutes and remove from pan.
Preheat oven to 350 degrees.
Melt morsels in a double boiler or microwave.
Remove from heat and set aside.
In a large bowl combine corn syrup, eggs and salt; beat well.
Gradually blend in melted butterscotch and beat until smooth.
Stir in pecans.
Pour into large unbaked pie shell.
Place on cookie sheet.
Bake for 50 minutes.
Cool and garnish with whipped cream.
(This recipe does not need sugar because the butterscotch replaces it.)
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.
/2 inches between the cookies.
Bake for 10-13
\" apart.
Bake the cookies, one sheet at a time
he heat and add the butterscotch chips.
Scatter them around
Preheat oven to 350 degrees.
Cream butter in large mixing bowl.
Gradually add brown sugar and granulated sugar.
Cream well.
Add unbeaten egg yolk and vanilla and beat well.
Blend in sifted flour to form a stiff dough.
Shape dough into small balls.
Place on greased cookie sheet. Flatten cookies with bottom of glass dipped in sugar.
Bake at 350 degrees for 7-9 minutes, till golden brown (do not overbrown.) Cool before frosting.
Garnish with pecan halves.
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.
Preheat oven to 375\u00b0.
Cream first 4 ingredients, then add remaining.
Drop golf ball size cookies on baking sheets sprayed with baking spray 3 inches apart (1 dozen per tray).
Bake for 10 minutes.
Remove and cool even if they look uncooked when you're pulling them out of the oven.
They harden when they cool and are easy to overbake.
Cook and store in airtight container.
Spray baking sheets.
Combine oats, flour, cinnamon and baking soda.
Blend brown sugar, corn syrup, egg whites and maple extract.
Combine egg mixture with oat mix.
Stir in pecans and butterscotch chips.
Bake 8-10 minutes at 350\u00b0F.
Cream butter, gradually adding sugar.
Beat until light and fluffy.
Add eggs and vanilla and beat well.
Separately, combine flour, baking powder, soda and salt.
Add to creamed mixture, mixing well.
Batter will be stiff.
Stir in nuts and morsels.
Drop dough by rounded teaspoonfuls, 2- inches apart onto parchment-lined cookie sheet.
Bake at 350\u00b0 for 15-18 minutes.
Remove from cookie sheet and cool completely on wire racks. Store an airtight container.
o cool completely.
Original recipe says yield is 36 but
ith parchment paper. Place a pecan half into the centre of
ine with parchment paper. Process pecan pieces until they are ground
Melt over hot (not boiling) water the butterscotch morsels. Remove from water.
Stir in Eagle Brand, vanilla and chopped pecans.
Chill until firm.
Shape into a 12-inch roll.
Mark surface lengthwise with fork.
Brush with slightly beaten egg white.
Press pecan halves into entire surface of roll.
Wrap in wax paper; chill.
Cut into 1/2-inch slices with sharp knife. Yields approximately 2 dozen slices.