Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies
Recipe by Betsy Carter from tasty.co
Snacks 30 Mins.
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Ingredients
24 servings
- •1 ¼ cups all purpose flour
- •1 teaspoon kosher salt
- •½ teaspoon baking powder
- •½ teaspoon baking soda
- •12 tablespoons unsalted butter, softened
- •½ cup light brown sugar, packed
- •½ cup sugar
- •1 large egg
- •1 teaspoon vanilla extract
- •1 ¼ cups crispy rice cereal
- •½ cup semi-sweet chocolate chips
- •½ cup butterscotch chips
- •1 cup old-fashioned oat
- •½ teaspoon flakey sea salt, for sprinkling
Instructions
- 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!
Nutritional Facts
Per 24 servings
- Calories: 173
- Carbohydrate: 22g
- Fat: 8g
- Fiber: 0g
- Protein: 2g
- Sugar: 10g