Butterscotch Oatmeal Rice Krispie Cookies
Like these Rice Krispie cookies. It started as a simple question of: ‘what type of oatmeal should I be using in these cookies, quick or rolled oats’? Then it kind of spiraled out of control into ‘what happens if I process the oats in the food processor?’…then: ‘should I reduce the flour to compensate for processing the oats?’. And finally: “soooo…Rice Krispies?”
Five batches later, I am swimming in cookies. There is oatmeal dust in my kitchen corners and Rice Krispies on the floor.
But…I have answers for you. Lots of answers!
Ingredients
Instructions
for full instruction please see : sweetpeasandsaffron.com
Five batches later, I am swimming in cookies. There is oatmeal dust in my kitchen corners and Rice Krispies on the floor.
But…I have answers for you. Lots of answers!
Ingredients
- 2 1/4 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
- 3/4 cup granulated sugar
- 3/4 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
Instructions
- 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.
- .....................
- ...............................
for full instruction please see : sweetpeasandsaffron.com
0 Response to "Butterscotch Oatmeal Rice Krispie Cookies"
Posting Komentar