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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 33 |
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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. âJoanne Kramer, Manchester, Iowa 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 king arthur unbleached 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:
1. 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.
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.
3. 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.
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