Butterscotch Cookies

Saturday, August 23, 2008

I've been on chocolate overload lately. And except for Shelby, their aren't any other chocoholics in this house. So I decided to make some cookies that didn't contain any form of the cocoa bean (GASP!). These butterscotch cookies are light and crispy, and oddly enough remind me of my mother's White Chocolate Macadamia Nut Cookies.

The unusual ingredient in these cookies is Rice Krispies, which I actually had on hand because my youngest made Rice Krispy Treats last weekend. Interestingly enough, my husband had NEVER had homemade Rice Krispy Treats...only the store bought kind. How is that even possible? His mother ran a day care for Pete's sake!



1/2 cup butter (softened)

1 cup white sugar

1 egg

1 tsp vanilla extract

1 1/4 cups AP flour

1/4 tsp salt

1/2 tsp baking soda

2 cups crisp rice cereal

1 cup butterscotch chips

Cooking Instructions

In a large bowl cream butter and sugar until the mixture is fluffy. Add in vanilla and egg and mix well. Add salt, flour, and baking soda. Mix well. Stir in the crisp rice cereal and butterscotch chips.

Drop dough by rounded teaspoon onto a greased cookie sheet.

Bake in the oven at 350 degrees for 12-15 minutes. Remove from oven and let cool.

On a side note...for the hummus haters out there (Mom!), tell me what you'd like to see me cook and I'll see what I can do.




mom said...

Sounds good. But with no kids at home, I never have rice krispies.

Anything for lots of SQUASH? Zucchini is easy, but what about yellow crookneck the size of a house?


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