Oatmeal Butterscotch Cookies are deliciously crunchy cookies that are so good you are going to have a hard time eating just one!
I am hoping that none of you faithful followers of my blog are thinking, “Man! Not another cookie recipe!”. In my opinion, you can never have too many cookie recipes or cookies on hand to eat! I hope that all of you feel the same way cause I have so many cookie recipes I want to share with you. Oatmeal Butterscotch Cookies are crunchy and filled with butterscotch morsels that just pair so well with the oatmeal. There is a secret ingredient in these cookies that puts the crunch in them. You know these cookies are going to be amazing when the ingredients are butterscotch chips, oatmeal, and (drumroll, please…..), the secret ingredient, which is Rice Krispies cereal! I mean, seriously, who would have thought of putting cereal into cookie dough? It is quite brilliant, really. In case you are skeptical, I am here to tell you that it works so very well in this recipe.
I was introduced to this recipe a long time ago. The version that I tried did not have the butterscotch chips in it. The cookies were very good without the butterscotch chips but I think that the addition of them has really kicked this recipe up a notch! You could also substitute the butterscotch chips for a different kind if you would like to experiment and see what flavour you like best. I think that the butterscotch flavour really compliments the oatmeal and the Rice Krispies. If you try a different type, leave me a note and tell me how you thought it turned out.
Butterscotch Oatmeal Cookies do not require any setting time in the fridge so you can be enjoying these amazing treats in no time at all!
- 1 Cup Butter, softened
- 2 Cups Flour
- 2 Cups Oatmeal
- 1/4 Cup White Sugar
- 1/4 Cup Brown Sugar, packed
- 1 Tsp Baking Soda
- 1 Tsp Salt
- 1 Tsp Vanilla Extract
- 2 Large Eggs
- 1 Package (12 oz) Butterscotch Chips
- 2 Cups Rice Krispies Cereal
Preheat oven to 350 degrees - In a medium bowl, whisk together flour, oatmeal, salt, and baking soda and set aside. In a large bowl, add the butter and sugars and, with a hand mixer, cream together until light and fluffy in texture. Mix in the eggs, one at a time, then the vanilla. Once this is well combined, add in the flour mixture and continue to mix in well. Fold in the butterscotch chips and then the Rice Krispies. Do not use the hand mixer for this step as it will turn the Rice Krispies into dust! Drop by rounded tablespoonful's 2 in. apart onto ungreased baking sheets. Bake at 350° for 8-10 minutes or until lightly golden. Remove from oven and let cool on baking pans for 5 minutes. Transfer to a wire rack to cool completely. Enjoy!
This is a picture of Oatmeal Butterscotch Cookies just prior to putting them in the oven . You could put them fairly close together on the pan without worrying that they will all run together. These cookies don’t really expand all that much.
I am not kidding when I say that you will have a hard time eating just one. This tray was gone in not time!