Butterscotch Crispies Recipe

Butterscotch Crispies has a fine taste. Butterscotch Crispies gets its taste from flour mixed with eggs and oats. Butterscotch Crispies is inspired by many bakeries worldwide.


Difficulty LevelEasyCourse


 Non stick cooking spray1
 All purpose flour2 Cup (32 tbs), sifted
 Baking soda1 Teaspoon
 Salt1 Teaspoon
 Margarine1⁄2 Cup (8 tbs), softened
 Firmly packed light brown sugar2 1⁄4 Cup (36 tbs)
 Egg whites2
 Vanilla extract1 Teaspoon
 Quick cooking rolled oats2 Cup (32 tbs)
 Oven toasted rice cereal2 Cup (32 tbs)
 Chopped walnuts1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 5901 Calories from Fat 1798

% Daily Value*

Total Fat 202 g311.4%

Saturated Fat 28.6 g142.8%

Trans Fat 0 g

Cholesterol 423 mg

Sodium 3991.1 mg166.3%

Total Carbohydrates 921 g306.9%

Dietary Fiber 49 g196.1%

Sugars 504.4 g

Protein 110 g219.8%

Vitamin A 100.2% Vitamin C 24.5%

Calcium 72.5% Iron 202.4%

*Based on a 2000 Calorie diet


Preheat oven to 350°F.
Spray cookie sheets with nonstick cooking spray.
Sift flour, baking soda and salt into medium bowl.
Beat margarine and brown sugar in large bowl until light and fluffy.
Add eggs and egg whites, 1 at a time, beating well after each addition until fluffy.
Stir in vanilla.
Add flour mixture, 1/3 at a time; beat until well blended.
Stir in oats, cereal and walnuts.
Drop by teaspoonfuls 1 inch apart onto prepared cookie sheets.
Bake 10 minutes or until cookies are firm and golden brown.
Remove to wire racks; cool completely.
Store in airtight containers.