Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies

READY IN: 25minsYIELD: 24 cookies

INGREDIENTS

  • 1 14 cupsall-purpose flour
  • 1teaspoonkosher salt
  • 12 teaspoonbaking powder
  • 12 teaspoonbaking soda
  • 12tablespoonsunsalted butter, softened
  • 12 cuplight brown sugar, packed
  • 12 cupsugar
  • 1largeegg
  • 1teaspoonvanilla extract
  • 1 14 cupscrispy rice cereal
  • 12 cupsemi-sweet chocolate chips
  • 12 cupbutterscotch chips
  • 1cupold fashioned oats
  • 12 teaspoon flakey sea salt, for sprinkling
  • NUTRITION INFO

    Serving Size: 1 (37) g

    Servings Per Recipe:24

    Calories: 165.7

    Calories from Fat 75 g 45 %

    Total Fat 8.3 g 12 %

    Saturated Fat 5.2 g 26 %

    Cholesterol 23 mg 7 %

    Sodium 199.2 mg 8 %

    Total Carbohydrate21.9 g 7 %

    Dietary Fiber 0.7 g 2 %

    Sugars 13.1 g 52 %

    Protein 1.8 g 3 %

    DIRECTIONS

  • Preheat the oven to 375.Line a baking sheet with parchment paper.(I skipped this step and used my butter wrappers to grease the pan instead).
  • In a medium bowl, whisk together the flour, salt, brown sugar, and granulated sugar until smooth.
  • Add the egg and vanilla, then whisk until well combined.
  • Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate.Do not overmix.
  • Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
  • Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
  • Scoop tablespoon sized balls of cooking dough onto the prepared baking sheet.
  • Bake for 10 minutes, or until golden brown.
  • Let cool on baking sheet for 1 minute before transferring to a wire rack.Sprinkle with flaky sea salt, if desired.
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