Best Crispy Scotchies Recipes

CRISPY BUTTERSCOTCH COOKIES

Steps:

• In large bowl, cream butter or margarine and sugar until light and fluffy. Add egg and vanilla; beat until well blended. Add flour, salt, and baking soda, mixing well. Stir in cereal and butterscotch chips.
• Drop by heaping tablespoon onto greased cookie sheet.
• Bake at 350 degrees F (175 degrees C) for 12-15 minutes, until lightly browned. Remove cookies to cool on racks.

CRISPY BUTTERSCOTCH COOKIES

Steps:

• Preheat your oven to 375 °F. Line two baking sheets with parchment paper.
• Whisk together the flour, baking soda and salt in a medium bowl. Set aside.
• Cream together your butter and sugar until it's light and fluffy. Add in the egg and vanilla, mixing thoroughly. Beat in the flour, baking soda and salt until just combined.
• When that is done, fold in the two cups of butterscotch baking chips by hand.
• Roll a heaping tablespoon of cookie dough into a ball, 12 per cookie sheet.
• Take a glass and using the bottom, flatten out each cookie. If the cookie sticks, start wetting the bottom of the glass with water, they will come right off.
• Flatten each of them as much as you can. This is a dry dough , no sticky chewiness going on here- but it's just wet enough to make perfect little flat cookie patties.
• Bake at 375 for 9-11 minutes, until golden brown. Cool on the sheets until firm then remove and cool on a wire rack completely.

SCOTCHAROOS

Steps:

• Generously butter a 9x13 inch baking pan. Set aside.
• In a large pot, mix together corn syrup, sugar, and peanut butter. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from heat, and stir in crisp rice cereal.
• Transfer mixture into a well buttered 9x13 inch pan. With your hands well buttered, pat it down into pan.
• In a medium saucepan, over medium low heat, melt chocolate chips and butterscotch chips until smooth. Spread over top of bars and let bars cool. Cut into squares.

SCOTCHEROOS

Steps:

• Line a 13-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. Spray the parchment with cooking spray. Measure out the cereal and peanut butter. You want to have them ready before cooking the sugar.
• In a large pot (large enough to hold the cereal) combine the sugar, corn syrup and butter. Cook over medium-high heat, stirring only for the first 30 seconds or so to combine the mixture.
• Once the bubbles have reached about an inch from the edge of the pot (or 170 degrees on an instant-read thermometer), cook for 90 seconds more until it reaches about 235 degrees. Remove from the heat.
• Immediately stir in the peanut butter, vanilla and 1/2 teaspoon salt until combined. Add the rice cereal, and stir until everything is evenly coated. Transfer to the prepared pan, and use an offset spatula to flatten the mixture into an even layer. Let cool completely.
• In a small microwave-safe bowl, heat the chocolate and butterscotch chips in 30-second bursts, stirring occasionally, until smooth. Spread over the top of the bars, and sprinkle with salt and peanuts, if using. Let the chocolate set at room temperature.
• Lift out using the paper overhang and transfer to a cutting board. Cut into bars to serve.

BUTTERSCOTCH RICE KRISPIES® BARS

Steps:

• Grease bottom and the lower 1 inch of the sides of a 9x13-inch baking dish with butter. Pour cereal into the prepared dish.
• Mix butterscotch chips and peanut butter together in a bowl and melt in a microwave oven, stirring every 30 seconds, until smooth, 2 to 3 minutes; pour over cereal and stir until cereal is coated. Use a spatula or the back of a spoon to compact mixture into the dish.
• Cover the baking dish with plastic wrap and refrigerate until firm, about 10 minutes.
• Melt the chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Spread over the top of the bars with a spatula.
• Refrigerate bars again until the chocolate is firmed, about 10 minutes.

NESTLE' OATMEAL SCOTCHIES

Steps:

• Preheat oven to 375 degrees F.
• Combine flour, baking soda, salt, and cinnamon in a small bowl; set aside.
• Beat butter, granulated sugar, brown sugar, eggs, and vanilla extract in a large bowl.
• Gradually beat in flour mixture.
• Stir in oats and morsels.
• Drop by rounded Tablespoonfuls onto an ungreased baking sheet.
• Bake 7 to 8 minutes for chewy cookies, 9 to 10 minutes for crisp cookies.
• Cool on baking sheets for 2 minutes, remove to wire racks to cool completely.
• Pan Cookie Variation: Grease 15x10-inch jelly-roll pan.
• Prepare dough as above.
• Spread in prepared pan.
• Bake for 18 to 22 minutes or until lightly browned.
• Cool completely in pan on wire rack.

RICE KRISPIES SCOTCHEROOS

Steps:

• In a large saucepan, combine sugar and corn syrup. Heat just until bubbly (Do not boil or the bars become a little hard).
• Remove from heat and stir in peanut butter. Stir until well blended, then gently stir in cereal.
• Press mixture lightly into buttered 9 x 13 pan.
• Combine chocolate and butterscotch chips and melt in microwave or double boiler.
• Immediately spread over bars in pan.
• Refrigerate just until chocolate sets and hardens slightly.
• Cut in squares. Makes 3 to 4 dozen bars.