CRISPY SCOTCHIES

Crispy Scotchies image

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

Provided by Taste of Home

Time 35m

Yield about 5-1/2 dozen.

Number Of Ingredients 14

Ingredients

6 tablespoons butter, softened
6 tablespoons butter-flavored shortening
1 cup sugar
1 cup packed brown sugar
2 large eggs, room temperature
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

Steps:

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. , 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.

Nutrition Facts : Calories 188 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 110mg sodium, Carbohydrate 31g carbohydrate (23g sugars, Fiber 0 fiber), Protein 1g protein.