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A little while ago I saw that David Lebovitz had a recipe for triple chocolate scotcheroos, and I was inspired. I decided that it would be amazing to do scotcheroos with just Nutella in them and no peanut butter. As we all are well aware, I'm not a big peanut butter fan. But Nutella? Where's the nearest spoon? My oldest Hungry Puppy and I threw these together for one of her swim meets, and they worked out so wonderfully! They are chewy and chocolatey and delicious with a wonderful Nutella flavor and that classic butterscotch chocolate layer on top!
Nutella Scotcheroos
3 cups rice krispies cereal
3 cups chocolate rice krispies cereal
1 cup light corn syrup
1 cup granulated sugar
3/4 cup Nutella
1 cup semi sweet chocolate chips
1 cup butterscotch chips
Grease a 9x13 inch baking dish with cooking spray. Set aside.
Place the rice krispies cereal and chocolate rice krispies cereal in a large bowl. Set aside.
In a 2 quart saucepan, stir together the corn syrup and sugar over medium high heat until the sugar is dissolved and the mixture comes to a full boil. Remove from heat and stir in the Nutella until completely incorporated. Immediately pour the Nutella mixture over the cereal. Quickly stir until the cereal is evenly coated with the Nutella mixture. Press the cereal mixture evenly into the prepared baking pan.
Combine the chocolate chips and butterscotch chips in a microwaveable bowl. Microwave in 30 second intervals, stirring after each, until melted and smooth. Pour over the scotcheroos and spread evenly. Let the bars cool completely, and the chocolate set before cutting into bars. Makes 24 bars.
Enjoy! -Cardamommy
I don't do a whole lot of gingerbread at my house. I don't think it is top of our list of flavors, but we still like it. I found this recipe ages ago, and have been saving it for my Christmas baking! These chewy gingerbread cookies are loaded with butterscotch chips and chunks of Heath toffee bars. The sweet butterscotch and toffee are perfect with the spicy gingerbread. An interesting, but winning combination.
Butterscotch Toffee Gingerbread Cookies
1 cup (2 sticks) butter, room temperature
1 cup packed brown sugar
1/4 cup molasses
1 teaspoon vanilla extract
2 eggs
3 1/2 cups all purpose flour
2 Tablespoons cornstarch
1 1/2 teaspoons baking soda
1/4 teaspoon salt
2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1 1/4 cup butterscotch chips
1 1/4 cup chopped Heath bars
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter and brown sugar until smooth. Beat in the molasses and vanilla until incorporated. Beat in the eggs, one at a time, until blended. Add the flour, cornstarch, baking soda, salt, ginger, cinnamon, nutmeg, and cloves, and beat until just incorporated. Stir in the butterscotch chips and chopped Heath bars.
Scoop the dough into tablespoon size balls and place on the prepared baking sheet. Bake in the preheated oven for about 9 minutes, or until the tops are set. Remove from the oven and let cool for several minutes on the pan. Transfer the cookies to a cooling rack to cool completely. Makes about 56 cookies.
Enjoy! -Cardamommy
I while ago I attempted to make butterscotch raisin zucchini blondies. They tasted amazing! But they turned out to be more like cake. I was super disappointed, but oh well, right? I so loved the butterscotch raisin combination, though, that I decided to do it again, but actually with blondies this time. I was so intrigued with the topping for this recipe, that I decided to adapt it. They are so delicious! The butterscotch and raisins go so well together, and the sweet nutty topping is perfect!
Butterscotch Raisin Blondies
Blondies:
1/2 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 cup all purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup butterscotch chips
3/4 cup raisins
Topping:
1/2 cup chopped pecans
1/4 cup packed brown sugar
2 Tablespoons butter
1 1/2 Tablespoons milk
1/2 teaspoon vanilla extract
1/4 cup powdered sugar
Preheat the oven to 350F. Grease a 9 inch square baking pan, and line the bottom with parchment paper, letting the paper hang over two sides.
In a large bowl, cream together the butter, sugar, and brown sugar, until light and fluffy. Beat in the egg and vanilla until smooth. Add the flour, baking soda, and salt, and beat until just combined. Beat in the butterscotch chips and raisins until incorporated.
Spread the batter evenly in the prepared pan, and bake in the preheated oven for 22 to 24 minutes, or until the center is puffed and golden. Remove the blondies from the oven and let cool completely before making the topping.
For the topping, sprinkle the pecans evenly over the top of the blondies. In a small saucepan over medium heat, bring the brown sugar, butter, and milk to a boil. Continue to boil, stirring constantly for 1 minute. Remove from heat and stir in the vanilla extract. Stir in the powdered sugar. Pour the sauce over the pecan topped blondies. Let set before cutting into squares. Makes 16 bars.
Enjoy! -Cardamommy
I realized recently that it has been a long time since I have made anything with cashews. I love cashews...they are one of the few types of nuts that I like. These crunchy and chewy cookies contain butterscotch chips and cashews, and are quite a delicious little treat. Original recipe found here.
Cashew Butterscotch Chip Cookies
1/2 cup butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 eggs
2 teaspoons vanilla
1 cup white whole wheat flour
1 cup all purpose flour
3/4 cups salted roasted cashew halves or pieces
3/4 cup butterscotch chips
Preheat the oven to 375F. Line a baking sheet with parchment paper.
In a large bowl, cream together the butter, sugar, brown sugar, baking powder, baking soda, and salt. Beat in the eggs, one at a time, followed by the vanilla. Beat until incorporated. Add the white whole wheat flour, and all purpose flour, and beat until combined. Stir in the cashews and butterscotch chips.
Shape the dough into tablespoon size balls and place on the prepared baking sheet. Bake in the preheated oven for 8 to 9 minutes, or until the edges are just golden brown and the center is set. Remove cookies from the oven and let cool on the pan for several minutes. Transfer cookies to a cooling rack to cool completely. Makes about 3 dozen cookies.
Enjoy! -Cardamommy
I know, I know, this story is getting old. I've been meaning to make this recipe forever...blahty blahty blah... So let's cut to the chase. I made it today. I was totally skeptical about these cookies. I mean cranberries and butterscotch in an oatmeal cookie? Separately, sure, but together? It totally works in a weird kind of way. I can't explain it, but there you go!
Oatmeal Craisin Butterscotch Chip Cookies
1/2 cup (1 stick) butter, partially melted
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla
3/4 cup all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
3/4 cup old fashioned oats
3/4 cup quick oats
1 cup butterscotch chips
1/2 cup Craisins
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Place the butter, brown sugar, and granulated sugar in a large bowl, and beat until smooth. Add the egg and vanilla and beat until well blended. Add the flour, baking soda, salt, and cinnamon, and beat until just combined. Beat in the old fashioned oats, quick oats, butterscotch chips, and craisins until evenly distributed.
Scoop the dough into tablespoon size balls and place on the prepared baking sheet. Bake for about 11 minutes, or until the tops are just set. Remove from the oven and let cool on the pan for several minutes. Transfer cookies to a cooling rack to cool completely. Makes about 24 cookies.
Enjoy! -Cardamommy
I've had some leftover butterscotch chips lying around for quite some time, and finally decided to use them up. I figured that peanut butter cookies would be a perfect fit. I'm not a super fan of peanut butter cookies (as you well know by now), and am really picky about them if I'm going to make them. I modified a King Arthur Flour recipe, and it turned out really well! These peanut buttery cookies are full of oatmeal and studded with white chocolate and butterscotch chips.
Peanut Butter Oatmeal Butterscotch and White Chip Cookies
1/4 cup (1/2 stick) butter, room temperature
1/4 cup shortening
2/3 cup creamy peanut butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking soda
1/2 teaspoon salt
2/3 cup all purpose flour
1 cup quick oats
1 Tablespoon milk
1/2 cup white chocolate chips
1/2 cup butterscotch chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Cream together the butter, shortening, peanut butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg, vanilla, baking soda, and salt, until well blended. Add the flour, oats, and milk, and beat until just combined. Stir in the white chocolate chips and butterscotch chips until evenly distributed.
Scoop the dough by 2 tablespoonfuls and place on the prepared baking sheet. Bake for 11 to 12 minutes, or until lightly browned and the center is just set. Remove cookies from the oven and let cool on the pan for several minutes. Transfer to a cooling rack and let cool completely. Makes about 18 cookies.
Enjoy! -Cardamommy
My youngest Hungry Puppy really wanted to contribute something to our Thanksgiving dinner, and she chose pumpkin cookies. We decided on this recipe, and tweaked it so very slightly by using coconut oil and adding some semi sweet chocolate chips. I usually don't like a cakey cookie. At all. But these cookies were totally delicious! I had a hard time stopping eating them. I probably ate about 4 cookies too many! Oh well. Hitting the treadmill in the morning for sure.
Pumpkin Butterscotch Chocolate Chip Cookies
1 cup granulated sugar
2 eggs
1/2 cup coconut oil
1 cup pumpkin puree
1 teaspoon vanilla extract
2 cups all purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butterscotch chips
1/2 cup mini semi sweet chocolate chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
Beat the sugar and eggs together until smooth and light colored. Beat in the coconut oil, pumpkin puree, and vanilla extract. Add the flour, baking powder, baking soda, cinnamon, and salt, and beat until just combined. Stir in the butterscotch chips and mini chocolate chips.
Scoop the dough with a 2 tablespoon size cookie scoop, and place about 2 inches apart on the prepared baking sheet. Bake for about 12 minutes, or until the cookies are done and look dry on the top. These cookies are very cakey, so if you underbake them they will be raw in the center. Remove cookies from the oven and let cool on the pan for 2 to 3 minutes. Transfer cookies to a cooling rack to cool completely. Makes about 30 cookies.
Enjoy! -Cardamommy
I really like the combination of butterscotch and peanut butter chips. I feel that they work surprisingly well together, and in a cookie with the nutty flavor of oatmeal? They are delicious. I always have an incredibly hard time finding good oatmeal cookie recipes. I am not sure why, but the perfect texture and thickness always eludes me. It is maddening. This time, instead of searching my cookbook library and the internet for hours looking for a potential oatmeal cookie recipe, I did something uncharacteristic. I went straight to the back of the Gold Medal Flour bag and made a couple minor changes. Rarely do I use the recipe given on the back of a product, but this time it turned out to be an absolute success. I will be making this my go "go to" oatmeal cookie recipe.
Oatmeal Peanut-Butter-Scotch Chip Cookies
1 cup butter, room temperature
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
2 cups quick cooking oats
1 cup butterscotch chips
1 cup peanut butter chips
Preheat the oven to 350F. Line a baking sheet with parchment paper.
In a bowl, cream together the butter, brown sugar, and granulated sugar. Add the egg and vanilla extract and beat until well blended. Add the flour, baking soda, salt, and oats and mix until completely incorporated. Stir in the butterscotch and peanut butter chips.
Drop heaping tablespoonfuls of dough onto the prepared baking sheet, about 2 inches apart. Bake for about 11 minutes or until light golden brown. Remove cookies from the oven and let cool on the baking sheet for several minutes. Transfer cookies to a cooling rack to cool completely. Makes about 36 cookies.
Enjoy! -Cardamommy
I recieved a request to make blondies a couple of days ago, so here is what I came up with. They are not super glamorous, but a quick and easy, comforting treat. They have a good butterscotch flavor, and the peanut butter and chocolate chips are not overpowering. It is a little difficult to tell when these are done, because when you pull the toothpick out from the center, it is covered with marshmallow goo. There is absolutely nothing wrong with marshmallow goo, just do the best you can.
Butterscotch Blondies
6 Tablespoons butter
1/2 cup butterscotch chips
3/4 cups all purpose flour
1/3 cup packed brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract
1 cup mini marshmallows
1/2 cup peanut butter chips
1/2 cup semi sweet chocolate chips
In a microwavable bowl, melt butter and butterscotch chips (carefully so as not to scorch the chips) in the microwave. Stir until smooth, then cool. In a mixing bowl, combine te flour, brown sugar, baking powder, and salt. Add the egg, vanilla, and butterscotch mixture and mix well. Fold in the marshmallows, peanut butter chips, chocolate chips.
Spread batter into a well greased 8x8 inch square pan. Bake at 350F for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a cooling rack. Cut into bars. Makes 12 blondies.
Enjoy! -Cardamommy
