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Crispy Scotchies

I first tasted these cookies as a newlywed in 1959. Over the years, I've made a few modifications, and now they turn out perfectly every time. —Joanne Kramer, Manchester, Iowa

33 ServingsPrep: 25 min. Bake: 10 min./batch

Ingredients

6 tablespoons butter, softened
6 tablespoons butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
4 cups crisp rice cereal, divided
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butterscotch chips
TOPPING:
1/2 cup sugar
1/2 cup packed brown sugar

Directions

In a large bowl, cream the butter, shortening and sugars until light
and fluffy. Add eggs, one at a time, beating well after each
addition. Beat in vanilla. Crush 2 cups of cereal; add flour, baking
soda and baking powder. Gradually add to the creamed mixture and mix
well. Stir in butterscotch chips and remaining cereal. Combine
topping ingredients in a small bowl.
Roll dough into 1-1/4-in. balls, then roll in topping. Place 2 in.
apart on ungreased baking sheets; flatten slightly with glass.
Bake at 350° for 10-12 minutes or until golden brown. Cool for 1

2 of 2

Crispy Scotchies (continued)

Directions (continued)

minute before removing to wire racks. Yield: about 5-1/2 dozen.

Nutrition Facts: 1 serving (2 each) equals 188 calories, 7 g fat (4 g saturated fat), 19 mg cholesterol, 110 mg sodium, 31 g carbohydrate, trace fiber, 1 g protein.