Crisp and chewy butterscotch cookies

A deliciously easy sweet treat!

What’s a granola-loving gal to do with half a box of crisped rice cereal once the tiny house guests have left? My answer is always to make cookies – specifically these ones, with oats to boost their nutritional value just a bit. This is a very flexible recipe – you can omit the butterscotch baking chips, replace them with chocolate chips, toffee bits or use a blend of several kinds of baking chips.

Ingredients

• 1/2 cup (113 g) butter, softened
• 1/2 cup (100 g) brown sugar
• 1/2 cup (100 g) granulated sugar
• 1 teaspoon (5 mL) vanilla extract
• 1 egg
• 1 cup (120 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (80 g) rolled oats
• 1 cup (28 g) crisped rice cereal
• 1 cup (170 g) butterscotch baking chips

Method

• Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
• Mix the flour, baking powder, baking soda and salt together and set aside.
• In a separate bowl, (use an electric or stand mixer), cream together the butter, brown sugar and sugar for about 2-3 minutes until light and fluffy. Add the eggs and vanilla and mix for one minute longer.
• Add the flour mixture and oats to the butter mixture and blend until just combined. With a spoon, stir in the oats, cereal and baking chips.
• Use a cookie scoop or two teaspoons to portion the dough into 36 golf ball sized cookies on the prepared sheets.
• Bake for 9-10 minutes or until the edges start to turn a light golden brown. Let cool on the baking sheets for 3 minutes then transfer to wire racks to cool completely before transferring to an airtight container.

Makes 3 dozen cookies (recipe can easily be doubled).