Maureen, The only recipe I use butterscotch chips in is the Cream Cheese Brandy Cherry Balls.

Home Cookin Chapter: Recipes From Thibeault's Table

Cream Cheese Brandy Cherry Balls.
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Source: 1983 Oct/Nov. Entertainment and Recipe Booklet

1/2 Cup maraschino cherries, quartered
2 Tablespoons Brandy
1 cup semi sweet chocolate chips
1 cup butterscotch chips
1 8 ounce package cream cheese
2 cups mini marshmallows
1/2 cup chopped walnuts
2 Cups flaked coconut
. Marinate cherries at least 4 hours or overnite in brandy Melt Chocolate
chips and butterscotch chips and add cream cheese. Stir in cherries,
marshmallows and walnuts and refrigerate until cold enough to roll into
balls. Roll in coconut. Refrigerate. The longer the better. The
flavours intensify.

Cuban Lunch:
Melt together 1 cup chocolate chips, 1 cup peanut butter chips, 1 cup butterscotch chips, mix well and add 1 cup crushed ripple potato chips. Spoon onto waxed paper or into petit four cupcake papers. Delicious

Usually the recipes on the bags are very good as well.

Hi, Maureen,

It's not a recent recipe that I've noticed, but my SIL swears by this recipe.
Smiles,
Sooz

Butterscotch Bundt Cake

Grease/ flour your bundt cake pan.

In a bowl, mix these dry ingredients together and then set aside:
1 box yellow cake mix
1 small pkg instant buterscotch pudding

In a separate bowl, mix these well:
4 eggs
1/2 C oil
1/2 C warm water
1 C sour cream

Add the dry mix to the wet mix and stir.
Add one pkg of butterscotch chips.

Pour into bundt cake pan and bake at 325 degrees for about 55 minutes until done (toothpick inserted in center comes out clean).

Cool in pan for 15 minutes, then turn out on a plate.
Dust with powdered sugar.

Maureen, these recipes are from www.cookiemadness.net . I haven't tried them yet, but I've tried other recipes of hers and they're all winners.

Browned Butter Macadamia Butterscotch Cookies

I pulled this recipe out of my "Top Cookies" file, which has become completely disorganized and not to be trusted because all the cookies filed there arent really "Top". But these sounded good and since I needed to use up the rest of a big can of roasted, salted macadamias from Costco, I made a batch this morning. Looks like I filed the recipe in the right place.

These are non-oatmeal-containing butterscotch cookies with a rich brown butter flavor and a texture similar to chocolate chip cookies. TheyÂre tender on the outside and the edges are crispy. I think the cornstarch might play a part in that.

The only drawback to this recipe is that you have to brown the butter and re-solidify it in the refrigerator first. ItÂs easy to do, but requires some planning. I browned my butter yesterday, strained it (which I just started doing with browned butter because Bon Appetite recommended doing so) and let it firm up overnight. I set it out for a few hours before using it, then proceeded with the recipe as usual.

butterscotch cookies

Browned Butter Macadamia Butterscotch Cookies

8 tablespoons unsalted butter (115 g)
1/2 cup lightly packed brown sugar (3 1/8 oz)
1/2 cup granulated sugar (3 1/2 oz)
2 tablespoons milk
1 large egg
1 teaspoon vanilla
1 1/3 cup all purpose flour (6 oz)
2 1/2 tablespoons cornstarch
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup roasted, salted coarse/roughtly/BARELY chopped macadamia nuts
1 cup butterscotch morsels

First, brown the butter. Place butter in a saucepan and heat over medium until the butter melts, smells good and turns brown around the edges. This should take about 3-5 minutes. Butter might foam up a bit. Remove from heat and strain butter directly into mixing bowl (I used a 3 quart). Place mixing bowl in refrigerator for two hours or until butter is just set but still kind of soft. If you leave it in longer, youÂll need to soften it again.

Preheat oven to 375 degrees F.

Add both sugars to mixing bowl with butter. Using an electric mixer, beat butter and both sugars very well. Add milk and continue beating until creamy. Beat in egg and vanilla. Stir together flour, cornstarch, baking soda and salt. Stir flour mixture into butter mixture until incorporated. Stir in macadamia nuts and butterscotch chips.

Drop dough by rounded tablespoons onto a parchment lined pan. Bake for 11-13 minutes.

Makes about 2 dozen

Oatmeal Scotchies with Sunflower Seeds

This cookie, which I originally found on Recipezaar, is an interesting twist on the famous "oatmeal scotchie" recipe. Adding sunflower seeds was such a great idea!

The original version used half shortening/half butter. I would have made the cookies that way if IÂd had shortening, but I was out and used all butter. The cookies were medium thickness, very sturdy, and extremely flavorful. As for the seeds, I had some roasted salted kernels so I used those and did not make any adjustments to the original amount of salt.

HereÂs a half version of the original recipe along with the changes I made.

oatmeal scotchies

Oatmeal Scotchies with Sunflower Seeds

3/4 cup all purpose flour (92 grams)
1/2 teaspoon baking soda (2.5 ml)
1/2 teaspoon salt (2.5 ml)
8 tablespoons unsalted butter, room temperature (114 grams)
1/2 cup granulated sugar (98 g)
1/2 cup light brown sugar, lightly packed (98 g)
1 large egg
1 teaspoon vanilla (5 ml)
1 1/2 cups oats (126 g)
1/2 cup roasted sunflower seed kernels (60 g) Â I used salted
3/4 cup butterscotch chips (126 g)

Preheat oven to 350 degrees F. (180 degrees C).

Stir together flour, baking soda and salt. Set aside.

Cream butter and both sugars using high speed of an electric mixer, scraping sides of bowl often. Add egg and vanilla and beat for 30 seconds. Add flour mixture and stir until absorbed, then stir in oats, sunflower seeds and butterscotch chips.

Drop by generously rounded teaspoonfuls (3/4 inch mound) onto ungreased cookie sheets. Flatten tops slightly and bake for 12 minutes or until golden brown around edges.

Makes about 3 dozen

Peanut Butter Butterscotch Cookies

Yesterday, my new friend Allen and I discussed how much we loved The All American Cookie Book. Since IÂm kind of tired of chewy cookies and have been on the lookout for crispy/crunchy, he recommended I try the Peanut Butter Chocolate Chunkers  peanut butter cookies stuffed with chocolate chunks and rolled in a mixture of chopped salted peanuts and more chopped chocolate.

I need cookies for a school function tomorrow, so I made the dough this morning and baked a few of the cookies for testing. As usual, I made changes based on what was in the house. The end result is below not quite the same as the cookies in the book, but a good recipe for those not in the mood for the original versionÂs chocolate. I also used dark brown sugar, which is why these cookies are a bit dark. TheyÂre very, very good and definitely not chewy. If you like sweet & salty, youÂll love these.

peanut-butterscotch-cookies-for-blog.jpg

Peanut Butter Butterscotch Cookies

1 1/4 cups all purpose flour
1/2 tsp baking soda
1/8 tsp salt
1 stick butter (1/2 cup), room temp, unsalted
1/2 cup plus 2 tablespoons creamy peanut butter
1/3 c. sugar
3/4 c. brown sugar, light or dark
1 large egg
1/2 tablespoons maple syrup or corn syrup
1 tsp. vanilla extract
3/4 cup butterscotch morsels (divided use)
1/3 cup salted peanuts

Stir together flour, baking soda and salt; set aside.

In a large bowl, cream the butter, peanut butter and both sugars. Add the egg, maple syrup and vanilla and beat until well blended. Add flour and stir until incorporated, then stir in half of the butterscotch morsels.

Chill dough for about an hour.

Preheat oven to 350 degrees F. and have ready two parchment lined cookie sheets.

Chop remaining the butterscotch morsels and peanuts, then mix the chopped butterscotch morsels and chopped peanuts together in a little bowl.

Shape dough into 1 1/2 inch balls and roll in butterscotch/nut mixture. Place on parchment or non-stick foil lined cookie sheets and and bake for 12 minutes. Let cool on rack for 1 minute, then transfer to a rack to cool.

Makes about 18 cookies

Thanks for these suggestions. After this week, I'll do a more thorough search through all my GW printouts. You'd think I'd have them all on the computer too wouldn't you....

Ann, your suggestion looks simple enough, and I've usually used orange juice for brandy. Any other non-alcoholic suggestion for that brandy?

Boo, what nut would you sub for the macadamias? that's one I don't usually buy, tho I do like them a lot.

Maureen, maybe a softer nut like a walnut or a pecan.

Birds' Nests

1 twelve-ounce bag semi-sweet chocolate chips
1 twelve-ounce bag butterscotch chips
1 can salted cocktail peanuts
1 can chow mein noodles

1. Melt chips together in large skillet.
2. Add peanuts, stirring to cover completely.
3. Add chow mein noodles, stirring gently to coat.
4. Using a tablespoon, spoon onto wax paper.
5. Let air dry until firm.
6. Store in air-tight container.

************************

Add some butterscotch chips to chocolate chip cookie recipe. It's the Nabisco Elves' "secret second flavor chip!!"

Maureen, you could use orange juice or you could just use a little more of the maraschino cherry juice.

Ann

Thanks Ann..lol...more red dye?? Oh well the sugar kills it all, right??? ;-)

We had a "cookie disaster" that we solved. Three days ago, I dragged out what I *thought* was my traditional rolled-sugar cookie recipe. Well, it either wasn't the right recipe or something went wrong, because the dough would NOT get firm enough to be able to roll it.

I had a package of butterscotch chips and threw them into this "failed dough" and made them as drop cookies. Wow, are they GOOD. My husband loves them!

DonnaR/CA

Good save Donna!

Boo, in the end, you had it tho I didn't recognize the Oatmeal Scotchies until I went back thru a search and found them under the Back of the Box thread. Daria had posted a variation.

My ds likes oatmeal cookies...I don't .. but this will be a variation 'just for him'. ;-)

They are delicious!! and very easy. I hope my ds likes them. ;-) If not, I am sure my dgs will eat em up. Thanks Boo.

My friend puts butterscotch chips in her banana bread and oh my goodness is it good!

Glad the cookies worked out for you. I love the combo of butterscotch & oatmeal. I hope your DS likes them.

Boo

Maureen, those are one of my favorites, Oatmeal Scotchies.

As for Ann T's candy, I wouldn't add anything instead of the brandy. Yo soak the cherries in the brandy anyway, I'd just chop the cherries and put them into the candy, forget about the brandy entirely.

I used homecanned brandied sweet cherries in mine, but with so many other flavors even I don't taste the brandy. Good thing, I detest brandy.

Annie

I now consider myself to be an expert on Chinese Chews or Haystacks (different names, same candy) since I practically single handedly have eaten this whole recipe - I think Ken tried one or two and I did give a few to my Dad, but other than that they were all mine.

(Maureen, I know you don't need any recipes any more, but confession is good for the soul ya know.)

Butterscotch Haystacks
From the kitchen of Martha Paige Newsom

1 package Butterscotch chips (appx 12 oz)
1 can (10 ounces) cashews
1 can (5 ounces) chow mein noodles

Melt butterscotch according to package directions. Stir in nuts and noodles. Spoon onto waxed paper and let dry.

Annie, I neither have brandy nor would risk the raw alcohol. You get it, I know.

Woodie...I have no qualms about any more easy recipes!! Lord, I didn't know they even made chow mein noodles any more. Confess away - as long as the recipe is simple for non-baker me. (and if they still make chow mein noodles, why don't they make those greasy potato sticks in cans that dh used to love....???)