23 Reviews of Amazing Butterscotch Crispies (Cookies)

From: valchemist

On Oct 14, 2005

I made these with heath bits (no chocolate coating). excellent cookies. I baked one pan on the short side and one pan on the long side. the ones baked for les time had a light sandy crispness to the outside and a light tender but chewy inside. fairly dense, but still kind of light tasting (in texture). the ones baked for longer were nicely crisp outside and still chewy inside.I preferred the kind baked longer but both were great. the crispness stays on storage. excellent rich taste. highly recommend keeping the toffee bits in — I thought it might be overkill with the butterscotch chips, but it wasn't. they complemented each other well. and the toffee bits gave some extra chew. I used the maple flavor and would do that again.

From: sadielady

On Oct 19, 2005

These cookies are excellent. They have a wonderful rich flavour that lingers after the cookie is gone, and a velvety smooth tender melt-in-your-mouth texture. They're not a crisp/chewy cookie, but they're not soft and cakey either. If you prefer a cookie that's not too rich I'd use fewer butterscotch chips and more nuts. I made a half recipe and ended up with 19 very large cookies.

From: Chef Bugg

On Nov 12, 2006

I consider myself a cookie connaisseur, and these are really wonderful. The texture is spectacular, and goes very well with the butterscotch chips. A great addition to my "tried and true cookies" cookbook, and definitely not overrated. Sooo happy to have found this one!

From: Deb's Recipes

On Dec 1, 2006

These amazing cookies are so good! They tasted very much like Butterfinger Bars after I added 2 teaspoons of ButterShots liqueur and accidentally used peanut butter chips instead of butterscotch chips. I still used the vanilla along with slightly frozen (so that they do not melt away during baking) Heath Toffee Bits, but left out the milk and nuts. The very soft fluffy dough baked for 8 1/2 minutes made nearly 6 dozen soft yummy cookies. Although I made mistakes with the ingredients, I was very pleased with the outcome and will try and duplicate my happy accident next time I make these wonderful cookies!

From: msm in Michigan

On Jan 4, 2007

I made these for a friend, but I did snitch a small piece. These are wonderful. I used vanilla extract and I put in the toffee pieces. I thought I really messsed them up because I used a bigger cookie scoop, so I cooked them longer and they really hardened up after a short while. But they were not burnt at all, so I did the old bread in a ziplock bag and that softened them righ up. Thank you for sharing your recipe.

From: TnuSami

On Jan 14, 2007

These are really incredible!! I was on the receiving end of these cookies in a cookie swap with Goochie137 and I loved them!! Fantastic flavor!! I've frozen some of them so I can continue to indulge for a while to come!! I will save this recipe to use myself later!!

From: Jade #3

On Jan 1, 2007

These were the hit of our New Year's day get together. 3 of 4 couples wanted the recipe, good stuff!!

From: Judielise

On Apr 15, 2007

Yay, Kittencal, I get to review another of your recipes! This was outstanding to say the least. I only had butterscotch chips on hand, but I would love to try it with the toffee next time. Also, I will get some maple extract as well. No nuts, as the family doesn't always like nuts in their cookies, but I want to try it all now, since this was so good. This was a light shortbread type of butterscotch cookie with a delicate, yet rich and sweet taste. I was afraid at first at all the oil, so I used a scant cup, but it was fine, so I will not mess with perfection. I used light brown sugar and kosher salt. Definitely a keeper recipe judging from the Cheshire cat grin my 11-year old had as he took four cookies at once! Also, baked them both for the shorter time and the longer crispier cookie time (10-12 minutes). My neighbor like the crispier cookie and the kids liked the softer one. Success on both counts. Thanks for yet another goodie.

From: sparkly_stick

On Jan 19, 2006

I only used butterscotch chips, (and also used the vanilla extract instead of maple extract) but I though this cookies had a very plain taste. The dough/cookie part seems very flavorless compared to most other cookies. Don't get me wrong, these cookies are still very good! They were definetely worth trying. They do remind me of pecan sandies a bit (not the flavor but the dough), That's probably where the "crispies" part comes in. Thanks.

From: SarahinWI

On Oct 23, 2005

These were quite good but very rich. I think next time I might use only 1/2 as many butterscotch chips. Mine also turned out crispy. Next time I may try underbaking them a bit to see if they'll be a little chewier.