Cookies

Oatmeal Butterscotch Cookies

I believe this is the first time I have ever used a cookies recipe that uses oil. I was curious. The end result is delicious, slightly crisp as you bite into it, then a tender chewy cookie on the inside. Simply yummy!

Oatmeal Butterscotch Cookies

2½ cups flour
2 cups old fashioned oats
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1/2 cup canola oil
1 cup sugar
1 cup brown sugar
2 eggs
1 tsp vanilla
1 cup butterscotch chips
1 cup white chips
1 cup coconut

Preheat oven to 350°. Line baking sheets with silpats or parchment. Stir together flour, oats, baking soda, baking powder, and salt. In another bowl, cream butter, oil, sugar, and brown sugar with electric mixer. Mix in eggs and vanilla. Add dry ingredients to creamed mixture, mix well. Stir in butterscotch chips, white chips, and coconut. Drop by scoopfuls onto prepared baking sheets, press down slightly. Bake 9-10 minutes. Cool on baking sheet for a few minutes, then transfer to cooling rack.

One Year Ago: Carrot Cake Cupcakes Carrot Cake Cupcakes

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If you are interested in Demarle bakeware and kitchen tools such as Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Brownies & Bars

Apple Walnut Blondies with Butterscotch & Cream Cheese

I know, that is quite a long name, but that is what they are. These blondies are moist and full of flavors, Fall flavors!

Apple Walnut Blondies with Butterscotch & Cream Cheese

1/2 cup butter, room temperature
1 cup sugar
2 eggs
1/2 tsp vanilla
1 cup flour
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 granny smith apple, peeled, cored, & cut in chunks
1/2 cup chopped walnuts
3 Tbl butterscotch sauce (ice cream topping)
2 oz cream cheese, cut into little chunks

Preheat oven to 350°. In large bowl, mix butter, sugar, eggs, and vanilla by hand. Add flour, baking soda, baking powder, salt, and cinnamon. Fold in apple chunks and walnuts. Spread in sprayed 9″x9″ baking pan. Drizzle butterscotch sauce over batter. Evenly distribute cream cheese chunks over batter. Using tip of knife, drag through butterscotch, cream cheese and batter to swirl together a bit. Bake 35 minutes. Cut when cool, sprinkle with powdered sugar if desired.

One Year Ago: Peanutty Pretzel Brownies w/Peanut Butter Frosting Peanutty Pretzel Brownies

Two Years Ago: White Chocolate Cookies ‘n Cream Fudge White Chocolate Cookies 'n Cream Fudge

Cookies

Butterscotch Pecan cookies with Butterscotch Frosting

A pretty little two-bite frosted cookie. Well, one-bite for some!

Butterscotch Pecan Cookies

Butterscotch Pecan Cookies:
1/4 cup butter, softened
3/4 cup brown sugar
2 Tbl butterscotch ice cream topping
1 egg
1½ cups flour
1/2 tsp baking soda
1/4 tsp salt
1/4 cup toffee bits
1/2 cup finely chopped pecans

Preheat oven to 350°. With electric mixer cream butter, brown sugar, and butterscotch topping. Add egg; mix well. Add flour, baking soda, and salt and mix until well combined. Stir in toffee bits and pecan. Drop onto Silpat lined baking sheet or cookie sheet using 1″ cookie scoop. Bake for 8 minutes. Tap with spatula as cookies come from the oven to flatten a bit. Cool completely. Makes 3 dozen 2″ cookies.

Butterscotch Buttercream Frosting:
1/4 cup butter, softened
2 Tbl butterscotch Ice Cream Topping
1 Tbl milk
1½ cups powdered sugar

With electric mixer, whip butter until light and creamy. Add butterscotch topping, milk, and powdered sugar. Whip until light and creamy. Spread frosting on each cookie and top with a pecan.

One Year Ago: Apple Walnut Cardamom Muffins Apple Walnut Cardamom Muffins

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Breads, Candy, Cookies, Cupcakes, Dessert, Yeast Breads

Happy New Year!

I hope you all had a wonderful Christmas and found joy in celebrating with family. We had all our children home from college and our home was filled with noise, fun, laughter, and of course food! Family is what it is all about. We are looking forward to this new year with our daughter’s wedding in March and more quality family time.

I wish you all a Happy New Year filled with joy, happiness, and success in all you do. As we close this delicious year and head into another delicious year, I leave you with a recap of the top 10 most viewed posts of 2012, thanks for stopping by…CHEERS!

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Peach Cobbler Cupcakes 1

2)  Lindor Truffle Chocolate Cupcakes

Chocolate Truffle Cupcakes

3)  Butterscotch Cupcakes with Butterscotch Buttercream Frosting

Butterscotch Cupcakes 1

4)  Sub Sandwiches on Homemade Bread

Sub Sandwich on Homemade Bread

5)  Strawberry Oreo Cupcakes

Strawberry Oreo Cupcakes

6)  Red Velvet Cake Mix Cookies

Red Velvet Cake Mix Cookies

7)  Double Frosted Peanut Butter Milk Chocolate Cookies

Double Frosted Peanut Butter Milk Chocolate Cookie

8)  Chocolate Cupcakes with Chocolate Marshmallow Buttercream Frosting

Chocolate Cupcakes with Chocolate Marshmallow

9)  Chocolate Covered Oreo Peanut Butter Cup Sandwiches

Chocolate Covered Peanut Butter Oreo Sandwich

10)  Lemon Crinkle Cookies

Lemon Crinkle Cookies

Cupcakes

Butterscotch Cupcakes with Butterscotch Buttercream Frosting

One of my husbands favorite flavors is butterscotch, so I wanted to incorporate that into a cupcake.  I can only go so long before it’s time to make cupcakes.  You’ve just gotta love a cupcake, they make me smile.  Looking at my cupcakes, you might say they are a little top-heavy.  Hey, you only live once.

                       
Butterscotch Cupcakes:
1/2 cup butter, softened
1 cup sugar
2 eggs
1½ cups flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/2 tsp vanilla
1/2 cup butterscotch chips, melted

Preheat oven to 350°.  Line a 12 cupcake pan with paper liners.  With electric mixer in large bowl, cream butter and sugar.  Add eggs one at a time, beating well after each.  In separate bowl, stir together flour, baking powder, baking soda, and salt.  Add flour mixture alternately with milk and vanilla to creamed mixture, beating until smooth and light. Microwave butterscotch chips at 50% power until just barely melted.  Mix into cake batter.  Scoop batter into muffin cups distributing evenly.  Bake for 22-25 minutes or until center is set.  Cool in pan about 10 minutes, remove and finish cooling on rack.  Cool completely before frosting.

Butterscotch Buttercream Frosting:
1/2 cup butter, softened
1/2 cup butterscotch chips, melted and cooled slightly
3½ cups powdered sugar
1 tsp vanilla
3-4 Tbl milk

Whip all ingredients together with electric mixer to frosting consistency.  Frost cupcakes and garnish with chopped pecans and butterscotch chips.

One Year Ago:  Intense Chocolate Bundt Cake

If you are interested in Demarle bakeware such as the Muffin Tray and Perforated Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Cookies

Oatmeal Butterscotch Cranberry Cookies

You gotta love a good oatmeal cookie, sweet and chewy.  These have the added flavor of sweet butterscotch chips and tart dried cranberries.  They are a little dangerous, I keep grabbing one every time I walk through the kitchen!

1½ cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon
1 cup butter, melted and cooled
1 cup brown sugar
1/2 cup sugar
2 eggs
1 tsp vanilla
3 cups oats (not instant)
2 cups butterscotch chips
1 cup dried cranberries
Preheat oven to 350°.  Combine flour, baking soda, salt, and cinnamon set aside.  In a large bowl, mix butter, brown sugar, and sugar.  Add eggs and vanilla, beat until smooth.  Stir in flour mixture just until combined.  Stir in oats, butterscotch chips and dried cranberries.  Refrigerate for at lease 10 minutes for dough to firm up.  Drop scoops of dough onto ungreased cookie sheets.  Bake for about 14 minutes or until barely golden.  Cool on baking sheets 5 minutes then transfer to wire rack to cool completely.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Pumpkin Oatmeal Chocolate Surprise Cookies

This is what happens when I am still having fun with pumpkin recipes and then notice leftover Hershey’s bars from s’more making this summer.  Maybe it’s overkill, but it is what it is.

Pumpkin Oatmeal Surprise Cookies

  
2¼ cups flour
1½ cups oats
2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1/2 cup sugar
1 cup brown sugar
1 egg
1 tsp vanilla
1 cup canned pumpkin
1 cup chopped pecans
1 cup butterscotch chips
Hershey’s milk chocolate bars

Preheat oven to 350°.  In a medium bowl whisk together flour, oats, pumpkin pie spice, baking soda, and salt, set aside.

In large bowl with electric mixer, beat butter, sugar, and brown sugar until light and fluffy.  Add egg, vanilla, and pumpkin, beat until smooth.  Stir in flour mixture just until combine.  Fold in pecans and butterscotch chips.

This is where it gets wacky (refer to picture above).  Put small cookies scoopfuls of batter on cookie sheet.  Press one piece of Hershey’s milk chocolate bar on each small scoop until batter is flattened under whole piece of chocolate.  Place one medium cookie scoopful of batter on top of each milk chocolate piece.  With bottom of a glass that has been dipped in sugar, flatten medium scoop of batter over chocolate piece until covered.  Bake for 12-13 minutes.

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.


Brownies & Bars, Dessert

Butterscotch Mixed Nut Bars

I started making this recipe thinking I had everything on hand and realized I only had half the amount of light corn syrup needed. I used half light and half dark corn syrup, not that it’s that different but I think it made for a little bit richer, deeper flavor.  I am a nut lover, got that from my mom, and these hit the spot!

Butterscotch Mixed Nut Bars

1½ cups flour
3/4 cups brown sugar
1/4 tsp salt
1/2 cup cold butter
1 can (11½ oz approx) mixed nuts
1 cup butterscotch chips
1/2 cup light corn syrup
2 Tbl butter

Preheat oven to 350°.  Combine flour, brown sugar and salt.  Cut in 1/2 cup butter until mixture resembles coarse crumbs.  Press into sprayed 13 x 9 baking pan.  Bake for 10 minutes.

Meanwhile, in microwave, melt butterscotch chips and 2 Tbl butter, stir until smooth.  Stir in corn syrup.

Sprinkle nuts over crust, as it comes out of oven, top with butterscotch mixture.  Bake 10 minutes longer or until set.  Cool.  Cut into bars.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Cookies

Chewy Coconut Oatmeal Cookies

Easter makes me think of many important things. One less important is coconut. I have also been craving a good chewy oatmeal cookie. Let’s combine those two thoughts, yes, wonderful.  So I started making the chewy coconut oatmeal cookies and in my pantry there was a lone half bag of butterscotch chips. Well, if I am going to add some chips, half a bag isn’t enough, we will need half a bag of white chocolate chips, perfect!

Chewy Coconut Oatmeal Cookies

1/2 cup butter, softened
1/2 cup shortening
1 cup sugar
1 cup brown sugar
2 eggs
2 tsp vanilla
2 cups flour
2 cups oatmeal
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup coconut
1 cup butterscotch chips
1 cup white chocolate chips

Preheat oven to 350°. Cream butter, shortening, and sugars. Add eggs and vanilla. Add dry ingredients to creamed mixture, mix well. Add coconut and chips. Bake for 10 minutes or until barely golden. Remove from oven immediately, overcooked cookies won’t be chewy.