Best 6 Schraffts Butterscotch Cookies Recipes

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If you're in search of a delightful treat that will transport you back to your childhood, look no further than the classic Schrafft's Butterscotch Cookies. These delectable cookies have been a beloved favorite for generations, known for their chewy texture, rich butterscotch flavor, and the perfect balance of sweetness and saltiness. With their simple ingredients and straightforward preparation, these cookies are a breeze to make, ensuring that you can enjoy them anytime a craving strikes. So, whether you're a seasoned baker or a novice in the kitchen, let's embark on a culinary journey to recreate these iconic Schrafft's Butterscotch Cookies in the comfort of your own home.

Check out the recipes below so you can choose the best recipe for yourself!

SCHRAFFT'S BUTTERSCOTCH COOKIES



Schrafft's Butterscotch Cookies image

This recipe for delicious butterscotch cookies is courtesy of Judith Jones.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 30 cookies

Number Of Ingredients 9

14 tablespoons unsalted butter, room temperature
1 1/4 cups dark-brown sugar
1 large egg
2 tablespoons nonfat dry milk
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

Steps:

  • Preheat oven to 375 degrees. Line two baking sheets with parchment paper or a nonstick baking mat; set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat in egg, dry milk, and vanilla.
  • In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
  • Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
  • Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

CRISPY BUTTERSCOTCH COOKIES



Crispy Butterscotch Cookies image

Butterscotch chip cookies with crispy rice cereal!

Provided by Barb

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 18

Number Of Ingredients 9

½ cup butter, softened
1 cup white sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
¼ teaspoon salt
½ teaspoon baking soda
2 cups crisp rice cereal
1 cup butterscotch chips

Steps:

  • In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
  • Drop by heaping tablespoon onto greased cookie sheet.
  • Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 26.5 g, Cholesterol 23.9 mg, Fat 8.2 g, Fiber 0.3 g, Protein 1.5 g, SaturatedFat 5.7 g, Sodium 141.5 mg, Sugar 17.5 g

SCHRAFFT'S BUTTERSCOTCH COOKIES



Schrafft's Butterscotch Cookies image

Make and share this Schrafft's Butterscotch Cookies recipe from Food.com.

Provided by Brookelynne26

Categories     Dessert

Time 10m

Yield 30 large cookies, 30 serving(s)

Number Of Ingredients 10

2 tablespoons unsalted butter, room temperature
3/4 cup Crisco, at room temperature
1 1/4 cups dark brown sugar
1 large egg
2 tablespoons nonfat dry milk powder
1 tablespoon pure vanilla extract
1 3/4 cups all-purpose flour, plus more for shaping
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup finely chopped pecans

Steps:

  • Preheat oven to 375 degrees. Grease cookie sheets.
  • In the bowl of an electric mixer fitted with the paddle attachment, combine butter and shortening for a few seconds. Add sugar and beat until creamy. Beat in egg, dry milk, and vanilla until light.
  • In a medium bowl, sift together flour, baking soda, and salt. With the mixer running, slowly add flour mixture to butter mixture. Fold in pecans.
  • Drop heaping tablespoons of batter onto prepared baking sheets about 2 inches apart. Lightly flour your fingers and press each piece of batter into a 3-inch circle.
  • Transfer to oven and bake until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

Nutrition Facts : Calories 143.8, Fat 8.8, SaturatedFat 2.3, Cholesterol 9.2, Sodium 68.6, Carbohydrate 15.3, Fiber 0.6, Sugar 9.3, Protein 1.5

SCHRAFFT'S OATMEAL, RAISIN, AND WALNUT COOKIES



Schrafft's Oatmeal, Raisin, and Walnut Cookies image

Categories     Cookies     Bake     Raisin     Walnut     Oatmeal

Number Of Ingredients 14

4 tablespoons butter (1/2 stick)
1/2 cup sugar
1 large egg
1/2 teaspoon vanilla extract
2 tablespoons milk
3/4 cup oatmeal (not instant cooking)
3/4 cup all-purpose flour
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/2 cup raisins
1/2 cup chopped walnuts

Steps:

  • Beat the butter and sugar together in a mixing bowl. Add the egg, vanilla, and milk, and beat until light and fluffy. Stir in the oatmeal. Mix the flour, baking powder and soda, salt, and spices on a piece of wax paper, then pick that up and dump the dry ingredients into your mixing bowl. Beat until well blended. Fold in the raisins and walnuts.
  • Drop the cookie batter by the tablespoonful onto Silpat-lined baking sheets (or just butter the baking sheets), leaving about 1 1/2 inches between mounds. Bake in a preheated 350° oven for 12 minutes. Remove the cookies, and cool on racks.

BUTTERSCOTCH COOKIES



Butterscotch Cookies image

Make and share this Butterscotch Cookies recipe from Food.com.

Provided by xpbowling

Categories     Dessert

Time 8m

Yield 6 dozen cookies, 72 serving(s)

Number Of Ingredients 8

4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1/2 teaspoon salt
1 cup butter
2 cups brown sugar
2 large eggs
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 400 degrees.
  • Sift flour, soda, cream of tartar and salt together.
  • Cream butter and sugar until fluffy.
  • Add dry ingredients, eggs and vanilla. Beat well.
  • Shape into rolls; wrap in waxed paper and chill until firm. Slice thin.
  • Place on ungreased baking sheet and bake 8 to 10 minutes.

SCHRAFFT'S OF BOSTON CHEWY OATMEAL COOKIES



Schrafft's of Boston Chewy Oatmeal Cookies image

Provided by Brook Dojny

Categories     Cookies     Nut     Dessert     Bake     Oat     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes about 3 dozen cookies

Number Of Ingredients 15

1 1/2 cups old-fashioned or quick-cooking rolled oats (not instant oatmeal)
1 1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 pound (1 stick) unsalted butter, softened
3/4 cup sugar
1/4 cup packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1/4 cup whole or lowfat milk
1 cup raisins
1 cup chopped walnuts

Steps:

  • Preheat the oven to 350 degrees. Lightly grease 2 cookie sheets.
  • Whisk together the rolled oats, flour, baking powder, baking soda, salt, cinnamon, and allspice in a large bowl.
  • Using an electric mixer, cream the butter with the two sugars in a large bowl until smooth. Add the eggs and vanilla and beat until light and well blended. With the mixer on low speed, add the oat mixture and the milk, beating until well combined and a stiff dough forms. Stir in the raisins and nuts. (If not using immediately, refrigerate the dough for up to 12 hours.) Drop the dough by tablespoonfuls onto the prepared cookie sheets, spacing about 2 inches apart. Press the tops gently to flatten very slightly.
  • Bake until the edges are brown and the centers are still soft and puffy, about 11 to 14 minutes. Cool on wire racks. Store in a covered container for up to 3 days or freeze.

Tips:

  • Use room temperature butter: This will help the cookies spread and bake evenly.
  • Cream the butter and sugar together until light and fluffy: This will incorporate air into the mixture, making the cookies lighter and fluffier.
  • Gradually add the eggs one at a time: This will help prevent the cookies from becoming too dense.
  • Don't overmix the dough: Overmixing will make the cookies tough.
  • Chill the dough for at least 30 minutes: This will help the cookies hold their shape when baking.
  • Bake the cookies at 350 degrees Fahrenheit for 10-12 minutes: Don't overbake the cookies, or they will become dry and crumbly.
  • Let the cookies cool on a wire rack before storing them: This will help them stay crispy.

Conclusion:

These Schrafft's Butterscotch Cookies are a delicious and easy-to-make treat. With their rich butterscotch flavor and chewy texture, they are sure to be a hit with everyone who tries them. So next time you are looking for a sweet and satisfying snack, give these cookies a try.

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