Despite the cookie recipe that I had posted yesterday, it had been almost 2 weeks since I’ve baked anything. With it being just me, I really don’t need a surplus of sweets to eat all by myself.
On the other hand, have I ever told you that cookies with butterscotch chips are my favorite. I would almost go so far as to say favorite ever. I came across this recipe here on Baking Blonde sometime last week, and it proved quite convenient because I had a box of rice krispies that had been sitting around forever. There wasn’t enough cereal in it to make even a half-pan of rice krispy treats, so this recipe proved perfect again. Yes! Butterscotch rice krispies cookies it was. I had clinic last night anyway, so I thought I could bring them with me and share with my fellow pharmacy students.
These cookies definitely lived up to my butterscotch expectations. I like my cookies chewy and always make sure not to over-bake them, but the rice krispies add a nice crunch that isn’t there when you have oatmeal scotchies. I don’t think that they’ll replace oatmeal scotchies as my favorite cookie, but I can guarantee that we’ll be making them again. Enjoy!
Butterscotch Rice Krispies Cookies
Adapted from Baking Blonde
Yield: little more than 2 dozen
1-1/4 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 tsp. baking soda
1/2 c. (1 stick) butter
1/2 c. packed brown sugar
1/4 c. granulated sugar
1 large egg
2 tsp. hot water
1-1/2 tsp. vanilla
1-1/2 c. rice krispies cereal
1 c. butterscotch chips
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. In a large bowl, beat together butter and sugars until light and fluffy. Add egg and beat until well combined. Add hot water and vanilla. Mix well. Add flour mixture, in two batches, stirring until just combined. You may need to add a little bit extra flour – I probably added another 1/4 c. Fold in butterscotch chips and rice krispies.
Preheat oven to 350 degrees. Roll dough into balls, place on prepared cookie sheets, and press down on the balls of dough to flatten them a little bit. Bake for 8-9 minutes or until cookies are baked to your preference. Move to a wire rack and let cool completely.