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Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies

by Betsy Carter

Inspired by yellowblissroad.com

Ingredients

for 24 cookies

  • 1 ¼ cups
    all purpose flour (155 g)
  • 1 teaspoon
    kosher salt
  • ½ teaspoon
    baking powder
  • ½ teaspoon
    baking soda
  • 14 tablespoons
    unsalted butter, softened
  • ½ cup
    light brown sugar, packed (110 g)
  • ½ cup
    sugar (100 g)
  • 1 large egg
  • 1 teaspoon
    vanilla extract
  • 1 ¼ cups
    crispy rice cereal (40 g)
  • ½ cup
    semi-sweet chocolate chips (90 g)
  • ½ cup
    butterscotch chips (90 g)
  • 1 cup
    old-fashioned oat (100 g)
  • flakey sea salt, for sprinkling

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Preparation

  1. Preheat the oven to 375˚F (190˚C). Line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the flour, salt, baking powder, and baking soda.
  3. 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.
  4. Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
  5. Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
  7. Scoop 1-tablespoon-sized balls of cookie dough onto the prepared baking sheet.
  8. Bake for 10 minutes, or until golden brown.
  9. Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.
  10. Enjoy!
 

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