Crispy Butterscotch Cookies

Crispy Butterscotch Cookies

52

"Butterscotch chip cookies with crispy rice cereal!"

Ingredients

{{adjustedServings}} servings 190 cals
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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 190 kcal
  • 9%
  • Fat:
  • 8.2 g
  • 13%
  • Carbs:
  • 26.5g
  • 9%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 24 mg
  • 8%
  • Sodium:
  • 142 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

  1. 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.
  2. Drop by heaping tablespoon onto greased cookie sheet.
  3. Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.
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Reviews

52
  1. 62 Ratings

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Note: The five star rating, just as I had suspected when I made these, is Hubs,' not mine. These cookies are light and crispy, but ungodly sweet because of the butterscotch chips - right up his ...

Perfect! This cookie is just what I was looking for - crispy, chewy and sweet. 12 minutes was plenty of time for my oven; make sure they aren't overcooked because they easily become too crunchy .

This was a great cookie...my husband loves bitterscotch chips and I love the cookie batter without brown sugar...it was crisp, sweet and slightly salty. I tried the recipe the next day but added...