butterscotch Archives | Mama Harris' Kitchen

Butterscotch Snickerdoodle Cookies

November 23, 2015 by MamaHarris 2 Comments

There’s certain smells and tastes that take me back to my childhood, and butterscotch is certainly one of the most vivid. My mother used to make this pudding and serve it in the cutest little pudding cups with long stems on them and I just couldn’t wait to dig in after dinner. Butterscotch was always my favorite flavor pudding, and now I try to incorporate the luscious flavor into as many treats as I possibly can, it’s such a simple but happy memory for me.

Recently I wanted to try my hand at a new butterscotch cookie, so I used my chocolate chip cookie recipe as a base. I’ve made butterscotch cookies before, however I wanted to combine some traditional favorites so I opted to make a butterscotch snickerdoodle cookie.I’ve also made a variation of snickerdoodles before, but it wasn’t a cookie. Viola, the butterscotch snickerdoodle was born, and it is just as amazing as you would imagine.

This recipe combines everything I love in one. The perfect texture of my chocolate chip cookies, chewy and soft in the middle with a delightfully crispy edge, warm butterscotch chips that bring a different flavor to these cookies, and the kicked up spice of nutmeg and cinnamon in the cookie batter. It’s taken to an entirely new level when the cookie dough is rolled in cinnamon sugar, then baked just as snickerdoodle should be.

With flavors like these, this is definitely a recipe for the holiday season. Whip up a batch of your own to add to the cookie tray or gift to your favorite person with a sweet tooth. Although the flavors are decidedly Fall themed, this cookie would be delicious year round!

Ingredients:

1/2 cup butter, room temperature
1/2 cup white granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1.5 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups butterscotch chips
cinnamon sugar (2 tablespoons sugar PLUS 1/2 tablespoon cinnamon)

Directions:

Preheat your oven to 350 degrees.

Cream the butter and sugars using a stand mixer* on low speed, continuing to mix until smooth. Add vanilla and egg, beating until combined. In a separate mixing bowl, combine the flour, baking soda, cream of tartar, salt, cinnamon and nutmeg. Once mixed together, slowly add to the creamed mixture until just incorporated. With a wooden spoon, carefully fold in the butterscotch chips, leaving a handful of chips aside to add to the tops of the cookies.
Using a cookie dropper*, scoop your cookie, then carefully roll into a ball with your hands before adding to a bowl of cinnamon sugar. Roll generously in the cinnamon sugar mixture until all sides are covered.

Place the rolled cookie dough on a baking sheet* lined with parchment paper or a silicone mat*, then add a few of the extra butterscotch chips to the tops.
It’s not necessary but it makes them pretty.

Bake in the preheated oven for 12-14 minutes, until golden. The centers will still be soft for a few more minutes, but the edges will be just starting to crisp.

Remove from baking sheet, then place on cooling racks* to cool completely.

Once cooled, serve or store in an airtight container.

Enjoy!

Butterscotch Snickerdoodle Cookies

Ingredients

1/2 cup butter, room temperature
1/2 cup white granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 large egg
1.5 cups all purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/4 teaspoon cinnamon
1/8 teaspoon nutmeg
2 cups butterscotch chips
cinnamon sugar (2 tablespoons sugar PLUS 1/2 tablespoon cinnamon)

Instructions

Preheat your oven to 350 degrees.
Cream the butter and sugars using a stand mixer on low speed, continuing to mix until smooth.
Add vanilla and egg, beating until combined.
In a separate mixing bowl, combine the flour, baking soda, cream of tartar, salt, cinnamon and nutmeg.
Once mixed together, slowly add to the creamed mixture until just incorporated.
With a wooden spoon, carefully fold in the butterscotch chips, leaving a handful of chips aside to add to the tops of the cookies.
Using a cookie dropper, scoop your cookie, then carefully roll into a ball with your hands before adding to a bowl of cinnamon sugar.
Roll generously in the cinnamon sugar mixture until all sides are covered.
Place the rolled cookie dough on a baking sheet lined with parchment paper or a silicone mat, then add a few of the extra butterscotch chips to the tops. It's not necessary but it makes them pretty.
Bake in the preheated oven for 12-14 minutes, until golden. The centers will still be soft for a few more minutes, but the edges will be just starting to crisp.
Remove from baking sheet, then place on cooling racks to cool completely.
Once cooled, serve or store in an airtight container.
Enjoy!

https://mamaharriskitchen.com/2015/11/butterscotch-snickerdoodle-cookies/

Do you have favorite cookie flavors as the seasons change, or do you prefer traditional recipes?

*this contains an affiliate link that I may receive a small percentage of if you make a purchase.

Delicious Butterscotch Cookies

June 20, 2013 by MamaHarris 12 Comments

One of my favorite quick treats has always been butterscotch pudding. The taste of butterscotch brings me back to my childhood, when I first fell in love and it always brings a sense of nostalgia -back when a cup of pudding was all it took to make me happy. Keeping along with that love of all things butterscotch, I’ve used butterscotch chips in a few of my other recipes like my cheesecake with butterscotch topping and my cookie bars. In this recipe, however, they are absolutely the star of the show.

For a little added depth, this recipe only uses brown sugar, no mixture of brown and white like some of my other cookie recipes. It also includes a teaspoon of maple extract and, similar to my chocolate chip cookie’s, I used cream of tartar for that lovely crackle effect. All of these delicious ingredients create a heavenly smell in your kitchen while baking, which makes turning on your oven in the middle of summertime completely worth it! Also, I’m not usually a milk dipper with my cookies, but these do taste great dipped in milk. My boys devoured them completely, leaving little milk droplets all over my kitchen table!

Ingredients:

1/2 cup butter or margarine, softened to room temperature
1 cup brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 teaspoon maple extract
1-1/3 cup all purpose flour
1 tsp baking powder
1/2 teaspoon baking soda
1/8 teaspoon cream of tartar
1/2 teaspoon cinnamon
1/4 teaspoon salt
3/4 cup butterscotch chips

Directions:

Preheat oven to 350 degrees.

In a medium mixing bowl, cream together the butter and sugar until smooth.

Add the egg and continue to cream until smooth and evenly distributed.

Add in the extracts and combine well. Set bowl aside.

In a separate bowl combine all dry ingredients, not including butterscotch chips.

Combine well.

Add dry ingredients to the wet, mixing until just combined.

Add butterscotch chips, slowly folding them into the batter.

Create little balls (I use an ice cream scoop) and place on cookie sheet being sure to keep enough space between cookies so they can spread without touching.

Bake in preheated oven for about 10-12 minutes.

These have a great “puff” to them, and the cream of tartar gives the cracked effect when they cool down.

Perfection!

They are great with milk, what a fun treat for the kids!

You might not even want to share!

Enjoy!

Candied Cookie Bars

November 13, 2012 by MamaHarris 13 Comments

We love making these little treats, they are a favorite around the holidays and the kids love “building” them. There’s many different variations and combinations you can play with, but this is definitely our favorite mixture of flavors.

These are perfect for your dessert display during the Holidays, or even to package up and give as a gift to co-workers, neighbors, or even your child’s teacher! They are rich and decadent, so you want to be sure you cut them in smaller rectangles, but they are so completely addicting.

Ingredients:

1-1/2 cups graham cracker crumbs
1/2 cup unsalted butter or margarine, melted
1/4 teaspoon ground cinnamon
3/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup semi-sweet chocolate chips
1/4 cup butterscotch chips
1/4 cup milk chocolate chips
1/4 cup vanilla chips
1-1/2 cups flaked coconut
1 can (14 ounces) sweetened condensed milk

Directions:

Preheat oven to 350 degrees.
In a bowl, combine the graham cracker crumbs, cinnamon, and melted butter.
Combine until all crumbs are moist.

Lightly grease or spray a 13×9 baking dish.
Evenly spread graham cracker mixture on the bottom of the dish.

Evenly spread the walnuts and almonds along the bottom of the dish on top of the graham cracker mix.
You can play with this, any kind of nuts would be great, you can use peanuts or pecans instead, or any mixtures of these that equals the same measurements.

Now add each flavor chip to the next layer.
You can also change the flavored chips you use, it can just be chocolate or any other combinations.
I just love how it tastes with a little of each!
Just try to keep about 1 cup of chips total, regardless what flavors you use.

You can either combine all the chips and mix them together, then spread them into the pan, or you can evenly spread each flavor. I do each one by one, but you can do what works for you.

Now spread the flaked coconut on top of it all, then pour sweetened condensed milk all over the top.

Now it’s ready to go into the preheated over, set the timer for about 25-30 minutes.

They will be a gorgeous golden color. Wait at least 20-30 minutes before cutting through, so they can set.

You can even place them in the refrigerator to cool, then cut. This will give you a much cleaner cut.
I didn’t do that here, the kids were impatient!

Mmm, melted candy goodness!

I like to cut them up and serve them in little cupcake liners.

A great way to store them is in a large flat Tupperware with the bars all lines up like a box of candy.

Enjoy!

Candied Cookie Bars

Ingredients

1-1/2 cups graham cracker crumbs
1/2 cup unsalted butter or margarine, melted
1/4 teaspoon ground cinnamon
3/4 cup chopped walnuts
1/4 cup chopped almonds
1/4 cup semi-sweet chocolate chips
1/4 cup butterscotch chips
1/4 cup milk chocolate chips
1/4 cup vanilla chips
1-1/2 cups flaked coconut
1 can (14 ounces) sweetened condensed milk

Instructions

Preheat oven to 350 degrees.
In a bowl, combine the graham cracker crumbs, cinnamon, and melted butter.
Combine until all crumbs are moist.
Lightly grease or spray a 13x9 baking dish.
Evenly spread graham cracker mixture on the bottom of the dish.
Evenly spread the walnuts and almonds along the bottom of the dish on top of the graham cracker mix.
You can play with this, any kind of nuts would be great, you can use peanuts or pecans instead, or any mixtures of these that equals the same measurements.
Now add each flavor chip to the next layer.
You can also change the flavored chips you use, it can just be chocolate or any other combinations.
I just love how it tastes with a little of each!
Just try to keep about 1 cup of chips total, regardless what flavors you use.
You can either combine all the chips and mix them together, then spread them into the pan, or you can evenly spread each flavor. I do each one by one, but you can do what works for you.
Now spread the flaked coconut on top of it all, then pour sweetened condensed milk all over the top.
Now it's ready to go into the preheated over, set the timer for about 25-30 minutes.
They will be a gorgeous golden color. Wait at least 20-30 minutes before cutting through, so they can set.
You can even place them in the refrigerator to cool, then cut. This will give you a much cleaner cut.
I didn't do that here, the kids were impatient!
Mmm, melted candy goodness!
I like to cut them up and serve them in little cupcake liners.
A great way to store them is in a large flat Tupperware with the bars all lines up like a box of candy.
Enjoy!

https://mamaharriskitchen.com/2012/11/candied-cookie-bars/

Cheesecake with strawberry or butterscotch sauce

July 12, 2012 by MamaHarris 3 Comments

I figured since my icon picture is of my cheesecake with strawberry drizzle, I would start with that recipe as the first one to get posted here.

Since I was little, cheesecake has always been one of my favorite desserts. When I would go out to eat with my family, if we ordered off the dessert menu you could bet that nine times out of ten I wanted the cheesecake.

One of my favorite places to eat when I was younger was T.G.I. Fridays, and it was where my family went for most of my birthday dinners. My dad has always loved cheesecake too, and I passed my fondness of it on to my eldest son as well.

Now that I’m an adult with my own family I’ve noticed when ordering the cheesecake at some establishments it’s either too plain, or too lemon or lime tasting, or there’s some other flavor issue. They just didn’t have that delicious balance of flavors that I desired.

After scouring the internet and various cookbooks, I couldn’t fnd a recipe that had exactly what I was looking for. So I created my own. Ever since then I’ve been asked weekly to make it by my husband or kids. Usually my oldest son. It can be a labour of love, but I promise you it’s worth it!!

Making cheesecake from scratch can be tricky, you need a springform pan and the cheesecake can stick to the pan, or as it’s cooling it can create a huge crack or two along the top if it’s handled too soon or if your mix wasn’t smooth enough. However, if you overmix, it’ll make the mix thicker and it can overflow out of your lovely springform pan! If it does crack, it’s not the end of the world, it will taste delicious and you can put topping on it. If you overmix and it’s too much for your pan, you can make mini cheesecakes with the batter.

Anyhow, I discovered a few tricks to prevent it from sticking and cracking. I’ll include those in the recipe directions.

When I made this particular cheesecake I had a big bag of butterscotch chips left over from a batch of butterscotch cookies, as well as cookie bars that I had made a few days before. So I decided to put the rest of those to good use and create a sauce from them, as well as a more traditional strawberry topping. Personally I prefer strawberry topping with my cheesecake but in this instance I really enjoyed the butterscotch. It went deliciously with the cheesecake and melded well with the flavors and nuts in the crust. Either one was delicious!!

INGREDIENTS:

Crust:

1 and 1/2 cups graham cracker crumbs
1/2 cup sugar
1/4 cup finely chopped unsalted nuts (walnuts, pecans, etc. with this recipe I actually did about half and half of both)
1/4 cup melted butter
1 teaspoon cinnamon
1/4 teaspoon nutmeg

Filling:

5 large eggs
1 and 1/2 cups sugar
2 pounds (four 8 ounce packages) cream cheese, preferably Kraft’s Philadelphia brand
1 cup sour cream
1 cup heavy cream
juice of one lemon
1 tablespoon vanilla extract
2 heaping tablespoons cornstarch (this helps give the cheesecake a silky finish and helps prevent cracking)

Strawberry Sauce

1/2 carton (or 1/2 pound) fresh strawberries
1/4 cup white sugar

Butterscotch Sauce

- One 14 ounce can sweetened condensed milk
- 1 cup butterscotch chips
- 1/4 teaspoon salt
- 2 teaspoons white vinegar
- 1/2 teaspoon cinnamon

DIRECTIONS:

Preheat the oven to 400 degrees. Mix together all ingredients for the crust. Press into the bottom of a 9 or 10 inch springform pan. Place pan with crust in oven for 8-10 minutes, until crust looks flaky and not as “wet”. Once crust is done, remove from the oven and then preheat oven to 425 degrees. After you turn the temperature up fill a roast pan about halfway full with boiling water. Adjust your bottom rack to it’s lowest setting and place the roast pan on the bottom rack. What this does is create humidity in the oven, which helps your cheesecake to not crack.

While your pan is in the oven and the crust is warming, mix the filling ingedients together. Be sure that all filling ingredients have been brought to room temperature before this step. This helps the filling to maintain the same temperature and blend better together, thus (once again!!) less likely to crack. (I get obsessed over this!!)

Add each ingredient one at a time, make sure to keep your mixer on low during this step. First add each egg one at a time, making sure the first is blended well before adding the next. Then add the sugar slowly and mix till it seems blended well with the eggs.

Add the cream cheese one by one. This should already be pretty soft since it’s been brought to room temperature. Be sure the mix is fairly smooth before adding each additonal block of cream cheese. Now add the sour cream, heavy cream, lemon juice and corn starch one by one ensuring the mix is staying smooth. Without overmixing!

Once the crust has cooled and the filling is sufficiently blended together, lightly grease the sides of the pan. Pour the filling into the pan gently so as not to separate any of the crust. Once it’s all in the pan on top of the crust you can gently drop the pan onto your counter a few times to release any air bubbles. Or you can let it sit for about 15 minutes on the counter and the air bubbles will come to the top. You can gently pop them with a wooden spoon.

Place your pan on the middle rack in the preheated oven, directly over the roasting pan.

Bake for 425 degrees for 15 minutes, then turn oven down to 275 degrees and bake for an hour.

Turn off oven, immediately take a knife and run it under hot water. Run it around the very edges of the pan between the cake and the pan. Once you do that, immediately close the oven back and leave the cheesecake in the oven for at least 2 hours. I left it overnight, but it’s up to you. Once the two hours is up, cover and refrigerate the cheesecake for at least a few hours to help it set. I keep it in the springform during this time.

Shortly befoe you’re ready to start slicing the cake to serve it, you can make the toppings. This is when I remove the springform around the cake. It should seperate easily at this point.

For the strawberry topping take all the stems off the strawberries and wash them. Slice all the strawberries up and place them all in a bowl with 1/4 cup sugar. Cover and place in your refrigerator for about an hour. Remove a small handful of strawberry slices and place the remaining strawberries in a blender. Blend until well mixed. Once they are blended sufficiently, you can add your strawberry slices to the sauce and this serves well over the cheesecake.

For the butterscotch topping combine condensed milk, butterscotch chips and salt in a saucepan over low heat. Mix and remove one chips are melted through. Add vinegar and cinnamon and mix again. Serve over cheesecake warm.

You can sprinkle some leftover graham cracker crumbs with either topping and serve.

Cheesecake with strawberry or butterscotch sauce

Save Print

Prep time

20 mins

Cook time

1 hour 25 mins

Total time

1 hour 45 mins

Classic Cheesecake with Strawberry or Butterscotch Sauce is a labour of love, but so worth it! This Cheesecake is thick, rich and delicious!

Author: Mama Harris' Kitchen

Recipe type: Dessert

Cuisine: American

Ingredients

For the Crust:

1 and ½ cups graham cracker crumbs
½ cup sugar
¼ cup finely chopped unsalted nuts (walnuts, pecans, etc. with this recipe I actually did about half and half of both)
¼ cup melted butter
1 teaspoon cinnamon
¼ teaspoon nutmeg

For the Filling:

5 large eggs
1 and ½ cups sugar
2 pounds (four 8 ounce packages) cream cheese, preferably Kraft's Philadelphia brand
1 cup sour cream
1 cup heavy cream
juice of one lemon
1 tablespoon vanilla extract
2 heaping tablespoons cornstarch (this helps give the cheesecake a silky finish and helps prevent cracking)
For the Strawberry Sauce
½ carton (or ½ pound) fresh strawberries
¼ cup white sugar

For the Butterscotch Sauce

One 14 ounce can sweetened condensed milk
1 cup butterscotch chips
¼ teaspoon salt
2 teaspoons white vinegar
½ teaspoon cinnamon

Instructions

Preheat the oven to 400 degrees. Mix together all ingredients for the crust. Press into the bottom of a 9 or 10 inch springform pan. Place pan with crust in oven for 8-10 minutes, until crust looks flaky and not as "wet". Once crust is done, remove from the oven and then preheat oven to 425 degrees. After you turn the temperature up fill a roast pan about halfway full with boiling water. Adjust your bottom rack to it's lowest setting and place the roast pan on the bottom rack. What this does is create humidity in the oven, which helps your cheesecake to not crack.
While your pan is in the oven and the crust is warming, mix the filling ingedients together. Be sure that all filling ingredients have been brought to room temperature before this step. This helps the filling to maintain the same temperature and blend better together, thus (once again!!) less likely to crack. (I get obsessed over this!!)
Add each ingredient one at a time, make sure to keep your mixer on low during this step. First add each egg one at a time, making sure the first is blended well before adding the next. Then add the sugar slowly and mix till it seems blended well with the eggs.
Add the cream cheese one by one. This should already be pretty soft since it's been brought to room temperature. Be sure the mix is fairly smooth before adding each additonal block of cream cheese. Now add the sour cream, heavy cream, lemon juice and corn starch one by one ensuring the mix is staying smooth. Without overmixing!
Once the crust has cooled and the filling is sufficiently blended together, lightly grease the sides of the pan. Pour the filling into the pan gently so as not to separate any of the crust. Once it's all in the pan on top of the crust you can gently drop the pan onto your counter a few times to release any air bubbles. Or you can let it sit for about 15 minutes on the counter and the air bubbles will come to the top. You can gently pop them with a wooden spoon.
Place your pan on the middle rack in the preheated oven, directly over the roasting pan.
Bake for 425 degrees for 15 minutes, then turn oven down to 275 degrees and bake for an hour.
Turn off oven, immediately take a knife and run it under hot water. Run it around the very edges of the pan between the cake and the pan. Once you do that, immediately close the oven back and leave the cheesecake in the oven for at least 2 hours. I left it overnight, but it's up to you. Once the two hours is up, cover and refrigerate the cheesecake for at least a few hours to help it set. I keep it in the springform during this time.
Shortly befoe you're ready to start slicing the cake to serve it, you can make the toppings. This is when I remove the springform around the cake. It should seperate easily at this point.
For the strawberry topping take all the stems off the strawberries and wash them. Slice all the strawberries up and place them all in a bowl with ¼ cup sugar. Cover and place in your refrigerator for about an hour. Remove a small handful of strawberry slices and place the remaining strawberries in a blender. Blend until well mixed. Once they are blended sufficiently, you can add your strawberry slices to the sauce and this serves well over the cheesecake.
For the butterscotch topping combine condensed milk, butterscotch chips and salt in a saucepan over low heat. Mix and remove one chips are melted through. Add vinegar and cinnamon and mix again. Serve over cheesecake warm.
You can sprinkle some leftover graham cracker crumbs with either topping and serve.