Move over chocolate, butterscotch is here

Indulge your sweet tooth with these new delicious and kosher butterscotch cookie and blondie recipes.

October 18, 2010 11:35
1 minute read.
Butterscotch Blondies

blondie. (photo credit: GOURMETKOSHERCOOKING.COM)

For more great kosher recipes go to: 1 cup margarine
1 cup cooking oil
1 cup firmly packed brown sugar
1 cup sugar
3 cups flour
1 egg
2 teaspoons vanilla
1 teaspoon salt
1 teaspoon cream of tartar
1 ½ cups uncooked rolled oats
1 cup flaked coconut
2 cups crisp rice cereal
1 cup chocolate chips
1 cup butterscotch chips

Preheat oven to 350° F.
Mix together margarine, oil, brown sugar, and sugar, beating until creamy.  Beat in flour, egg, vanilla, salt, and cream of tartar.  Stir in oats, coconut, cereal, chocolate chips, and butterscotch chips.
Drop by teaspoonfuls onto greased cookie sheets.
Bake for 10 to 12 minutes.

Butterscotch Blondies

¾ cup (1-1/2 sticks) margarine, softened
¾ cup brown sugar
½ cup sugar
2 eggs
1 teaspoon vanilla
2 cups flour
1 teaspoon baking soda
1-2/3 cups butterscotch chips
1 cup chopped walnuts

Preheat oven to 350 degrees.  Cream together margarine and sugars until fluffy.  Beat in eggs and vanilla.  On low speed, add flour and baking soda; then finally butterscotch chips and nuts.  Pour into a greased 13 x 9-inch pan.  Bake for 30 to 35 minutes.

Butterscotch Spice Cookies

1 package Duncan Hines Spice cake mix
2 eggs
½ cup oil
1 teaspoon vanilla
1 cup butterscotch chips

Preheat oven to 375 degrees.  Beat together cake mix, eggs, oil and vanilla until well blended.  Stir in butterscotch chips.  Drop by rounded tablespoonfuls onto ungreased cookie sheets.  Bake for 8 to 10 minutes. Cool 2 minutes on cookie sheets. Finish cooling on wire racks.

For more great kosher recipes go to:

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