Scotchie Pan Cookies

Scotchie Pan Cookies
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Scotchie Pan Cookies
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Ingredients
Instructions
  1. Preheat oven to 375°.
  2. In small bowl combine flour, baking powder, soda, and salt. Set aside.
  3. In large bowl combine butter, brown sugar, eggs and water, beat until creamy.
  4. Gradually add flour mixture.
  5. Stir in oats, butterscotch chips, and orange extract.
  6. Spread in greased 15”x10” jelly roll pan.
  7. Bake for 20-25 minutes. Cool completely and cut into 2” squares. Makes 35.
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Blondies

Blondies
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Blondies
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Ingredients
Instructions
  1. Preheat the oven to 350°F. Lightly butter and flour an 8X8 pan.
  2. Whisk together the melted butter and sugar in a bowl.
  3. Add the egg and vanilla extract and whisk.
  4. Add the flour, baking soda, baking powder, and salt, mix it all together.
  5. Add the butterscotch chips or other mix-ins.
  6. Pour into the pan and spread evenly.
  7. Bake for 20-25 minutes or until a toothpick comes out clean. Allow to cool. Cut into squares and serve. Yield: Makes 9 blondies.
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Double Butterscotch Bars

Double Butterscotch Bars
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Double Butterscotch Bars
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Ingredients
Instructions
  1. Preheat oven to 325'. Grease sides and bottom of a 9 x 13-inch pan.
  2. In a medium bowl, combine flour, baking soda and salt.
  3. In a large bowl with mixer on medium speed, beat butter and brown sugar for one minute. Add eggs and vanilla and beat until light and fluffy.
  4. On low speed, mix in the flour mixture until blended. Stir in the chips and nuts.
  5. Spread batter into prepared pan. Bake 35 minutes or until a toothpick inserted in center comes out clean.
  6. Cool at least one hour before cutting into bars. Makes thirty-six 2-1/2 by 1-inch bars.
Recipe Notes

Exported from MasterCook II

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Scotcheroos

Scotcheroos
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Scotcheroos
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Ingredients
Instructions
  1. Combine sugar and syrup.
  2. Bring to boil, remove from heat, stir in peanut butter.
  3. Mix in Rice Krispies.
  4. Melt chips and spread over.
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Fudgie Scotch Ring

Fudgie Scotch Ring
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Fudgie Scotch Ring
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Ingredients
Instructions
  1. Melt chips, add Eaglebrand, stirring occasionally until mixture begins to thicken.
  2. Add chopped nuts and vanilla.
  3. Line bottom of 9” pie pan with foil.
  4. Place ¾ c. walnut halves in bottom forming a ring.
  5. Spoon chocolate mixture over nuts.
  6. Add maraschino cherries and remaining nuts for decoration.
  7. Chill in refrigerator until firm enough to slice. Cut into ½ inch slices.
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Fudgie Scotch Ring

Fudgie Scotch Ring
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Fudgie Scotch Ring
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Ingredients
Instructions
  1. Melt chips add Eagle Brand, stirring occasionally until mixture begins to thicken.
  2. Add chopped nuts and vanilla.
  3. Line bottom of 9" pie pan with foil.
  4. Place 3/4 cup walnut halves in bottom forming a ring.
  5. Spoon chocolate mixture over nuts. Add maraschino cherries and remaining nuts for decoration.
  6. Chill in refrigerator until firm enough to slice. Cut into 1/2 inch slices.
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Scotcheroos

Scotcheroos
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Scotcheroos
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Ingredients
Instructions
  1. Combine sugar and syrup. Bring to boil remove from heat stir in peanut butter. Mix in Rice Krispies. Melt chips and spread over.
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