Crispy Scotchies Recipe

5 1 1
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Crispy Scotchies Recipe

Read Reviews
5 1 1
Publisher Photo
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
MAKES:
33 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch
MAKES:
33 servings
TOTAL TIME:
Prep: 25 min. Bake: 10 min./batch

Ingredients

  • 6 tablespoons butter or margarine, 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 mixing bowl, cream butter, shortening and sugars. 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. 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 minute before removing to wire racks. Yield: about 5-1/2 dozen.
Originally published as Crispy Scotchies in Best of Country Cookies 1999, p55

Nutritional Facts

2 each: 188 calories, 7g fat (4g saturated fat), 19mg cholesterol, 110mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 1g protein.

  • 6 tablespoons butter or margarine, 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
  1. In a mixing bowl, cream butter, shortening and sugars. 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. Stir in butterscotch chips and remaining cereal. Combine topping ingredients in a small bowl.
  2. 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 minute before removing to wire racks. Yield: about 5-1/2 dozen.
Originally published as Crispy Scotchies in Best of Country Cookies 1999, p55

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FriedaG User ID: 1671534 71140
Reviewed Dec. 7, 2009

"These are family favorites that I try to make every holiday season. I sometimes add chopped peanuts to the dough."

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