Amazing Butterscotch Crispies Cookie Food

CRISPY BUTTERSCOTCH COOKIES

Steps:

• Preheat your oven to 375 °F. Line two baking sheets with parchment paper.
• Whisk together the flour, baking soda and salt in a medium bowl. Set aside.
• Cream together your butter and sugar until it's light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt until just combined.
• When that is done, fold in the two cups of butterscotch baking chips by hand.
• Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
• Flatten each of them as much as you can. This is a dry dough , no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets until firm then remove and cool on a wire rack completely.

CRISPY BUTTERSCOTCH COOKIES

Steps:

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

BUTTERSCOTCH COOKIES

Steps:

• Heat oven to 160C/140C fan/gas 3. In a large bowl, beat together the butter, sugar and golden syrup until smooth.
• Sift in the flour and mix together, then fold through the puffed rice cereal. Roll into walnut-sized balls and place, well spaced, on a lightly buttered baking sheet. Decorate each ball with a few chocolate chips.
• Bake for 15-20 mins until golden. Leave on the baking sheet for 1 min before removing to a wire rack to cool.

AMAZING BUTTERSCOTCH CRISPIES COOKIE

Steps:

• Set oven to 350°.
• In a bowl, mix together the flour, salt, baking soda and cream of tartar.
• In another bowl with an electric mixer, cream the butter with the both sugars until creamy.
• Add in the 1 cup oil, egg, 1 tsp milk and the extract; beat with mixer until well mixed, and the sugars are dissolved.
• Add in the flour mixture, mix on low speed until well combined.
• With a wooden spoon, mix in the baking chips and the nuts (if using), and the Skor toffee bits (if using).
• Drop about 1 tablespoon of dough onto a greased cookie sheet.
• Bake for 7-8 minutes (for a crispy cookie bake for a longer time).
• Let cool on sheet for 5 minutes. Transfer to a wire rack.

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
• In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
• In a large bowl, whisk together the butter, brown sugar, and granulated sugar until smooth. Add the egg and vanilla, then whisk until well combined.
• Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
• Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
• Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
• Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
• Bake for 10 minutes, or until golden brown.
• Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
• Enjoy!