Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies Recipes

OATMEAL CHOCOLATE-CHIP RICE KRISPY COOKIES - AMAZING!

Steps:

• In a very large bowl, cream together butter and sugar until well-blended.
• Add eggs and vanilla and mix well.
• In a large bowl, mix together dry ingredients and then add them to the butter and sugar mixture.
• For each cookie, press a heaped spoonful of the batter into your hand, slightly flattening it before placing it on a baking sheet or baking stone.
• Bake at 350ºF for 10 minutes.
• Remove from oven, and let cookies rest on baking sheet/stone until they're firm enough to move to a cooling rack

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES RECIPE BY TASTY

Steps:

• 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!

CRISPY BUTTERSCOTCH COOKIES

Steps:

• In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
• Drop by heaping tablespoon onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.

RICE CRISPY CHOCOLATE CHIP OATMEAL COOKIES

Steps:

• Lightly grease a cookie sheet and preheat oven to 350°.
• Gradually combine the margarine, oil, and sugars until smooth and creamy.
• Add egg, salt, vanilla extract, cream of tartar and baking soda; mix until smooth.
• Add flour, Rice Krispies, oats and chocolate chips.
• Mix until ingredients are well combined.
• Drop by teaspoonfuls; bake for 10-12 minutes.
• Allow to cookies to cool on wire racks.

OATMEAL BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl beat the butter or margarine, white sugar and brown sugar together. Add the eggs and vanilla, beating well.
• Stir together the flour, baking soda, cinnamon and salt. Gradually add the flour mixture to the butter mixture and stir until blended. Stir in the oats and the butterscotch chips. Drop by teaspoonfuls onto an ungreased cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown.

CRISPY RICE CHOCOLATE CHIP BUTTERSCOTCH OATMEAL COOKIES

Steps:

• Preheat the oven to 375. Line a baking sheet with parchment paper. (I skipped this step and used my butter wrappers to grease the pan instead).
• In a medium bowl, whisk together the flour, salt, 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 tablespoon sized balls of cooking 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.

CRISPY OATMEAL CHOCOLATE CHIP COOKIES (MICHAEL SMITH)

Steps:

• Preheat your oven to 375°F.
• Cream the butter, sugar and molasses together in a stand mixer. Beat until well combined and 'creamy'. If you don't have a stand mixer beat vigorously by hand in a large mixing bowl. Add the egg and vanilla to the butter mixture and continue beating until well combined.
• Meanwhile whisk the flour, oats, salt, baking powder and salt together in a separate bowl.
• Gradually add the flour mix to the wet mixture, beating just until combined. Stir in the chocolate chips by hand.
• Using a tablespoon scoop out a ball of the dough and drop onto a lightly greased cookie tray. Flatten slightly. Repeat, leaving lots of room in between the balls for the cookies to expand. Bake for 12-15 minutes. Cool for ten minutes then remove from the tray and try to eat only one!