Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies Recipe By Tasty Food

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!

RICE CRISPY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Lightly grease a cookie sheet and preheat oven to 350°.
• Gradually combine the margarine, oil, and sugars until smooth and creamy.
• Add egg, salt, vanilla extract, cream of tartar and baking soda; mix until smooth.
• Add flour, Rice Krispies, oats and chocolate chips.
• Mix until ingredients are well combined.
• Drop by teaspoonfuls; bake for 10-12 minutes.
• Allow to cookies to cool on wire racks.

CHOCOLATE, BUTTERSCOTCH, PB RICE KRISPIES TREATS

Steps:

• Mix peanut butter, Karo syrup, and sugar in a pot, and bring to a slight boil. Stir until creamy.
• Take mixture off the burner, and mix with Rice Krispies cereal.
• Spread mixture in 13 x 9 inch pan.
• Melt chocolate and butterscotch chips together in microwave (start with 1-2 minutes, then, stirring intermittently, 30-second intervals until melted).
• Spread melted chips over Rice Krispie mixture.
• Refrigerate until chocolate-butterscotch mixture hardens (very quick, about 30 minutes).
• Cut into 2x2-inch squares. Enjoy!

CHOCOLATE CHIP OATMEAL SCOTCHIES

Steps:

• In a large bowel cream margarine, shortening, and brown sugar. Add eggs and water. Gradually add flour. Mix in baking soda, baking powder and salt. Stir in oats, butterscotch chips and chocolate chips.
• Drop by tablespoons onto baking sheet. Bake 10 minutes at 375.

OATMEAL BUTTERSCOTCH TOFFEE-CRISP COOKIES

Steps:

• Beat butter and sugars at medium speed with an electric mixer until blended; add eggs, vanilla and almond extract, beating well.
• In a separate bowl, combine flour, baking soda, salt and nutmeg; add to butter mixture, mixing well.
• Stir in oats.
• Stir in toffee bar pieces (don't use the "toffee dust" that comes from crushing the bars, just the small pieces).
• Mix in butterscotch chips. The batter will be very thick at this point.
• Gently but thouroughly mix in rice cereal.
• Shape into 1-inch balls and place on a cookie sheet covered in parchment paper. (You do not need to flatten the cookies, they spread on their own). I only place 6 cookies on each cookie sheet.
• Bake at 350° for 12 minutes.
• Gently slide the cookies off of the parchment paper onto wire racks to cool.

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!

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.