Butterscotch Cookies
These light and crispy Butterscotch cookies have fantastic flavor, and added crispness fromRice Krispies!
Ingredients
- 1¼ cups All Purpose Flour
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Unsalted Butter, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 2 cups Rice Krispies
- 1 cup Butterscotch Morsels
Instructions
- Preheat oven to 350 degrees F.
- In a medium sized bowl, combine the flour, baking soda, and salt. Whisk together 30 seconds to blend and set aside.
- In a large mixing bowl, mix the softened butter and sugar using an electric mixer, on medium speed until well blended and smooth. Then, mix in the egg and vanilla extract until well combined.
- Add the dry ingredients to the bowl, and mix on low speed until combined. Next, stir in the Rice Krispies and and butterscotch morsels.
- Drop cookie batter onto the cookie sheet, using a small spring loaded scoop, or you can roll the dough into balls (about walnut size). For thinner cookies, slightly flatten them with the back of a spoon or with lightly moistened fingers or the bottom of a glass.
- Bake at 350 degrees F for 10-12 minutes or until the edges are set and lightly golden. Allow the cookies to cool on the sheet for 3-5 minutes before moving to a cooling rack. Store the cooled cookies in an airtight container.
- Makes approximately 4 dozen.
Notes
Store the cookies in an airtight container.
These cookies can also be frozen in an airtight container for up to three months! It is helpful to layer the cookies with parchment paper.
Tried this recipe?Let us know how it was!
