Butterscotch White Chocolate Cookies

Butterscotch White Chocolate Cookies

3/4 cup (1-1/2 sticks) unsalted butter, softened
1 cup firmly packed dark brown sugar
1/2 cup granulated sugar
2 large eggs
2 tsp vanilla extract
2-1/4 cups flour
1/2 tsp salt
1/2 tsp baking soda
1-1/2 cups butterscotch chips
1-1/2 cups white chocolate chips
1/3 cup chopped pecans

Preheat oven to 375 degrees (F). Lightly grease and flour baking sheets; set aside. In the large bowl of an electric mixer, combine the butter, brown and granulated sugars. Cream until light and fluffy. Beat in the eggs and vanilla until blended, scraping down the sides of the bowl.

Sift or stir together the flour, salt and baking soda. Add to the butter mixture, beating until blended. Stir in the butterscotch and chocolate chips and the pecans with a heavy wooden spoon.

Drop the dough by tablespoons onto prepared baking sheets, about 1 dozen per sheet. Bake cookies, one sheet at a time, 10 minutes. Let cool on sheets 2 minutes before transferring to cooling racks.

Makes about 4 dozen.

Hazelnut Chocolate Chip Cookies

Hazelnut Chocolate Chip Cookies

As if chocolate chip cookies need to be any sweeter, English toffee adds a crunchy smoothness and hazelnuts add a touch of sophistication.

1/2 C. old-fashioned oats
2 1/4 C. all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1 C. unsalted butter, room temperature
1 C. (packed) light brown sugar
1 C. sugar
2 large eggs
1 tsp. pure vanilla extract
4 ounces English toffee candy (recommended: Heath or Skor bar), finely chopped
1 C. hazelnuts, toasted, husked, and chopped
1 (12-oz.) bag semisweet chocolate chips

Preheat the oven to 325 degrees.

Line 2 heavy large baking sheets with parchment paper. Finely chop the oats in a food processor. Transfer the oats to a medium bowl. Mix in the flour, baking powder, baking soda, and salt. Set aside.
Using an electric mixer, beat the butter and sugars in a large bowl until fluffy. Beat in the eggs and vanilla. Add the flour mixture and stir just until blended. Stir in the toffee, hazelnuts, and chocolate chips.

For each cookie, drop 1 rounded tablespoonful of dough onto sheet, spacing 1-inch apart (do not flatten dough). Bake until the cookies are golden (cookies will flatten slightly), about 15 minutes. Cool the cookies on the baking sheets for 5 minutes. Transfer to a cooling rack and cool completely. (The cookies can be prepared 1 day ahead. Store airtight at room temperature.)

Editor's Note: When we made these cookies they were extremely sweet. You could easily use a 1/2 C. of brown sugar and a 1/2 C. white sugar and still have a sweet cookie.

Cake Mix Cookies

CAKE MIX COOKIES

1 package. any flavor cake mix
3 tablespoons. vegetable shortening
3 tablespoons. flour
3 eggs

Mix all ingredients together and drop by teaspoonfuls onto greased cookie sheets.

Bake at 350°. for 12-15 minutes

Add whatever extras you want, chips, etc, when mixing.

Oatmeal Scotchies

Oatmeal Scotchies
Estimated Times:
Preparation - 10 min | Cooking - 7 min | Cooling Time - 15 min cooling | Yields - 48 cookies (4 dozen)
The two ingredients which make these extraordinary cookies special are oats and butterscotch chips. These will disappear from your cookie jar in no time. Enjoy!

Ingredients:

• 1 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup (2 sticks) butter or margarine, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 2 large eggs
• 1 teaspoon vanilla extract or grated peel of 1 orange
• 3 cups quick or old-fashioned oats
• 1 2/3 cups (11-oz. pkg.) NESTLÉ® TOLL HOUSE® Butterscotch Flavored Morsels

Directions:
PREHEAT oven to 375° F.
COMBINE flour, baking soda, salt and cinnamon in small bowl. Beat butter, granulated sugar, brown sugar, eggs and vanilla extract in large mixer bowl. Gradually beat in flour mixture. Stir in oats and morsels. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE for 7 to 8 minutes for chewy cookies or 9 to 10 minutes for crisp cookies. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION:
Grease 15 x 10-inch jelly-roll pan. Prepare dough as above. Spread into prepared pan. Bake for 18 to 22 minutes or until light brown. Cool completely in pan on wire rack. Makes 4 dozen bars.

Andrea's Pineapple Walnut Cookies

Andrea's Pineapple Walnut Cookies

1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup shortening
1 egg
1/2 cup crushed pineapple, drained
2 cups sifted flour
1/4 teaspoon salt
1/4 teaspoon baking soda
2 teaspoon baking powder
1 teaspoon lemon extract
2/3 cup chopped walnuts

Cream sugars, shortening and egg. Add pineapple and then sift flour, salt, soda, baking powder together and add to sugar mixture.

Add lemon extract and walnuts.

Drop by teaspoonful onto a greased cookie sheet and flatten with the bottom of a glass dipped in sugar. Bake at 350 degrees F for 12
minutes.

Lemon Pecan Cookies

Lemon Pecan Cookies

3 cups unbleached all-purpose flour
1 tsp baking soda
1-1/3 cups granulated sugar
1/2 cup butter or margarine, at room temperature, cut into pieces
2 eggs
1 cup sour cream
1-1/2 tsp grated lemon zest
1/3 cup fresh lemon juice (from 1 - 2 lemons)
6 Nature Valley Pecan Crunch granola bars, crushed
(3 pouches from 8.9-oz/ box)
enough confectioners sugar, optional

Heat oven to 350º F. (175º C)

Spray cookie sheet with non-stick cooking spray.  In medium bowl, combine flour and baking soda. Mix well.

In large bowl combine sugar and butter, beat until light and fluffy. 
Add eggs, 1 at a time, beating well.

Add sour cream, grated lemon zest and lemon juice.  Beat well.  Add
flour mixture; blend well.  Stir in crushed pecan granola bars.

Drop by tbsp. 2" apart on prepared cookie sheets.

Bake 10 - 12 minutes or until edges are golden brown.  Cool
completely on wire rack.  Dust with confectioners' sugar.

Makes 3 to 4 dozen.

Coconut Clouds

Coconut Clouds

Coconut lovers will have extra reason to celebrate when they taste these cake-like drop cookies. The generous frosting and coconut topping make them a hit at holiday cookie parties.

SERVINGS: 67
CATEGORY: Dessert
METHOD: Baked
TIME: Prep: 45 min. Bake: 10 min./batch + cooling

Ingredients:
1/4 cup butter, softened
1/4 cup shortening
1 cup sugar
1/2 cup packed brown sugar
2 eggs
1 teaspoon coconut extract
1 teaspoon vanilla extract
1 cup (8 ounces) sour cream
2-3/4 cups all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 cup flaked coconut, toasted
FROSTING:
1/3 cup butter, cubed
3 cups confectioners' sugar
3 tablespoons evaporated milk
1 teaspoon coconut extract
1 teaspoon vanilla extract
2 cups flaked coconut, toasted

Directions:
In a small bowl, cream butter, shortening and sugars until light and fluffy. Beat in eggs and extracts. Stir in sour cream. Combine the flour, salt and baking soda; gradually add to creamed mixture and mix well. Fold in coconut. 
  

Drop by tablespoonfuls 2 in. apart onto lightly greased baking sheets. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.
   

In a small heavy saucepan, cook butter over medium heat for 5-7 minutes or until golden brown. Pour into a small bowl; beat in the confectioners' sugar, milk and extracts. Frost cookies; dip in coconut. Let stand until completely dry. Store in an airtight container. Yield: about 5-1/2 dozen.

Christmas Meringues

Christmas Meringues
Serves: 25
Everyone will enjoy these light clouds of cookies in festive Christmas colors.
INGREDIENTS
2 Egg Whites
1/2 cup sugar
1/2 tsp. mint flavoring or almond extract
1/2 cup chocolate chips
1/4 cup chopped pecans
food coloring
DIRECTIONS
Preheat oven to 350 degrees F.
Beat eggs till very stiff.
Gradually add sugar.
Fold in last 3 ingredients.
Add food coloring in red or green.
Cover cookie sheets with aluminum foil.
Drop rounded teaspoons of mixture, spaced slightly apart.
Put in oven and TURN OFF the heat.
Leave in closed oven at least 2 hours or overnight to dry up the cookies.
NUTRITION INFO (per serving)
Calories: 41.2
Fat: 1.9 g
Carbohydrates: 6.3g
Protein: 0.5 g

S’Mores Sandwich Bar Cookies

S'Mores Sandwich Bar Cookies

1 stick of butter or margarine, softened
3/4 c sugar
1 egg
1 tsp vanilla
1 1/3 c flour
3/4 c graham cracker crumbs
1 tsp baking powder
1/4 tsp salt
5 Hershey's chocolate bars (1.55 oz ea)
3 c mini marshmallows

Heat oven to 350. Grease a 8 in baking pan.

Beat butter and sugar until well blended in a large bowl. Add egg and vanilla; beat well. Stir together flour, graham cracker crumbs, baking powder and salt; add to butter mixture beating until blended.
Press half of dough into prepared pan. Bake 15 minutes.

Unwrap chocolate bars; arrange over baked layer, breaking if needed to fit. Sprinkle with marshmallows; scatter bits of remaining dough over marshmallows, forming top layer. Bake 10 to 15 minutes or just until lightly brown. Cool completely on wire rack.

Cuts into 16 bars