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95% would make again

Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies

by Betsy Carterfeatured in 31 Cookie Recipes

Ingredients

for 24 cookies

  • 1 ¼ cups all purpose flour (155 g)
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 12 tablespoons unsalted butter, softened
  • ½ cup light brown sugar (110 g), packed
  • 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)
  • ½ teaspoon flakey sea salt, for sprinkling

Nutrition Info

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    Calories 173
    Fat 8g
    Carbs 22g
    Fiber 0g
    Sugar 10g
    Protein 2g

Estimated values based on one serving size.

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!