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.
Ingredients
| Nonstick cooking spray | ||
| All purpose flour | 2 Cup (16 tbs), sifted | |
| Baking soda | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Margarine | 1/2 Cup (16 tbs), softened | |
| Firmly packed light brown sugar | 2 1/4 Cup (16 tbs) | |
| Eggs | 2 | |
| Egg whites | 2 | |
| Vanilla extract | 1 Teaspoon | |
| Quick cooking oats | 2 Cup (16 tbs), rolled | |
| 2 cups oven toasted rice cereal | ||
| Walnuts | 1/2 Cup (16 tbs), chopped | |
Directions
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.
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.
Chef
