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Crispy Scotchies

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
  • Total Time
    Prep: 25 min. Bake: 10 min./batch
  • Makes
    about 5-1/2 dozen


  • 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
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar


  • 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
2 each: 188 calories, 7g fat (4g saturated fat), 19mg cholesterol, 110mg sodium, 31g carbohydrate (23g sugars, 0 fiber), 1g protein.

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