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stack of two butterscotch oatmeal rice krispie cookies on wood board
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3.75 from 60 votes

Butterscotch Oatmeal Rice Krispie Cookies

These Rice Krispie cookies are packed with chewy oatmeal, sweet butterscotch chips, and crispy Rice Krispies cereal. No dough chilling required, making these super fast to whip up.
Prep Time15 minutes
Cook Time9 minutes
Total Time24 minutes
Course: Dessert
Cuisine: American
Servings: 50
Calories: 104kcal

Ingredients

  • 2 ¼ cups all-purpose flour (280 g or fluffed, spooned & levelled)
  • 1 tsp baking soda
  • 1 tsp salt
  • 2 cups rolled oats (200 g)
  • 1 cup butter (unsalted & softened)
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1 cup butterscotch chips
  • 2 cups Rice Krispies (plus more for tops of cookies)

Instructions

  • Pre-heat oven to 375. Line cookie sheets with silicone baking mats or parchment paper and set aside.
  • Pulse rolled oat in a food processor 7 times to break them up slightly.
  • In a medium bowl, combine flour, salt, baking soda and oatmeal.
  • In a separate large bowl, cream together butter and sugars until light and fluffy. Mix in the vanilla and eggs until well combined. Add the flour mixture and mix until completely combined.
  • Gently fold in the butterscotch chips and Rice Krispies with a spatula.
  • Roll dough into 1.5 tbsp balls. Gently press some extra Rice Krispies into the tops of cookies {you may need to flatten slightly}. Bake for 7-9 minutes, until lightly golden on the edges.
  • Cool 5 minutes on the cookie sheet before transferring to a wire rack to cool completely.

Notes

 
  • These cookies are best if slightly under-baked. They may look shiny and under-baked but will darken and set up as they cool on the cookie sheet.

Nutrition

Serving: 1cookie | Calories: 104kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 124mg | Potassium: 22mg | Fiber: 1g | Sugar: 9g | Vitamin A: 201IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg