BUTTERSCOTCH HEROES


BUTTERSCOTCH HEREOS

BUTTERSCOTCH HEREOS


BUTTERSCOTCH HERO RECIPE    ROAUL’S FAVORITE COOKIES!

1 -6 OZ. BAG BUTTERSCOTCH CHIPS

1/2 Cup SUGAR

1/3 Cup MARGARINE

3 Tablespoons CORN SYRUP

1 EGG

2 Cups ALL PURPOSE FLOUR

1/4 teaspoon SALT

2 teaspoons BAKING SODA

FILLING:

3/4 Cup CREAMY PEANUT BUTTER

3/4 Cup MARSHMALLOW CREAM

NOTE: I DOUBLE THIS RECIPE USING THE 11 0Z BAG OF CHIPS  AND LARGE JAR OF MARSHMALLOW CREAM.   I DON’T MEASURE THE PEANUT BUTTER OR THE MARSHMALLOW CREAM – JUST MIX SOMEWHAT EQUAL AMOUNTS TOGETHER FOR FILLING.

TURN OVEN ON TO 325 DEGREES.

MELT BUTTERSCOTCH CHIPS AT 20 MINUTE INTERVALS IN MICROVAVE  – STIRRING AFTER EACH TIME UNTIL FULLY MELTED.

CREAM SUGAR AND MARGARINE. ADD CORN SYRUP THEN EGG. ADD MELTED BUTTERSCOTCH CHIPS. SIFT FLOUR WITH SALT AND BAKING SODA. THEN ADD TO MIXTURE.  ROLL DOUGH INTO 3 AND 1/2 LOGS. ROLL IN GRANULATED SUGAR. PLACE 3 INCHES APART ON GREASED COOKIE SHEET. BAKE 10 MINUTES. (I USE AIR BAKE PANS AND COOK AT 350 DEGREES FOR 13 MINUTES) REMOVE FROM OVEN, LET SET FOR ONLY ABOUT 3 MINUTES. USING SPATULA LOOSEN AND PLACE ON COOLING RACK. AFTER ALL ARE COOLED, MATCH LIKE SIZES AND SHAPES TOGETER. MIX PEANUT BUTTER AND MARSHMALLOW CREAM AND SPREAD BETWEEN COOKIES TO MAKE SANDWICH LIKE COOKIES. PLACE IN AIR TIGHT BAG OR CONTAINER. MAKES 10.

RECIPE IS FROM ROAUL’S MOTHER, BETTY YATES. ROAUL HAS ENJOYED THESE SINCE CHILDHOOD!