Butterscotch Oatmeal Rice Krispie Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Breakfast Foods

  • 200 g 2 cups oatmeal

• Pasta & Grains

  • 2 cups Rice krispies plus more

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 3/4 cup Brown sugar, packed
  • 3/4 cup Granulated sugar
  • 1 tsp Salt
  • 1 tsp Vanilla extract

• Dairy

  • 1 cup Butter, unsalted & softened

• Desserts

  • 1 cup Butterscotch chips

Found on sweetpeasandsaffron.com

Description

Ingredients

• 2¼ cups all-purpose flour {280g or fluffed, spooned & levelled}
• 1 tsp baking soda
• 1 tsp salt
• 2 cups oatmeal {200g; see note}
• 1 cup butter, unsalted & softened
• ¾ cup granulated sugar
• ¾ cup packed brown sugar
• 1 tsp vanilla extract
• 2 eggs - large
• 1 cup butterscotch chips
• 2 cups Rice Krispies plus more for tops of cookies

Directions

• Pre-heat oven to 375. Line cookie sheets with silicone baking mats or parchment paper and set aside.
• In a medium bowl, combine flour, salt, baking soda and oatmeal.
• In a separate large bowl, cream together butter and sugars until light and fluffy. Mix in the vanilla and eggs until well combined. Add the flour mixture and mix until completely combined.
• Gently fold in the butterscotch chips and Rice Krispies with a spatula.
• Roll dough into 1.5 tbsp balls. Gently press some extra Rice Krispies into the tops of cookies {you may need to flatten slightly}. Bake for 7-9 minutes, until lightly golden on the edges.
• Cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.