Butterscotch Rice Krispies Cookies
Source of Recipe
web/don't remember
List of Ingredients
1 1/4 cups all-purpose flour
1 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 stick unsalted butter
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons hot water
1 1/2 teaspoons vanilla
1 1/2 cups Rice Krispies
1 cups Butterscotch chips
Recipe
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large mixing bowl, beat together butter and sugars until light and fluffy. Add eggs, one at a time, beating until combined after each. Mix in hot water and vanilla. Add flour mixture, in two batches, beating just until combined - be sure to scrape down the sides of the bowl. Using a wooden spoon, fold in butterscotch chips and Rice Krispies. Cover and refrigerate for 30 min. or longer. Preheat oven to 375. Scoop out tablespoons of the dough and roll into balls. Place all balls on one baking sheet, and chill at least 30 min. Remove from fridge and place 12 balls on cookie sheet at a time. Bake until the middle looks just set and the edges begin to turn a light golden brown about 8-12 minutes. Remove and let sit on the sheet for a minute. Move cookies to a wire rack and let cool completely. While these cookies took a bit to make (with all the chilling time), they were well worth the work. Their small size means you get a lot of cookies with one batch of dough.
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