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Butterscotch Crispies Recipe
|Non stick cooking spray||1|
|All purpose flour||2 Cup (32 tbs), sifted|
|Baking soda||1 Teaspoon|
|Margarine||1⁄2 Cup (8 tbs), softened|
|Firmly packed light brown sugar||2 1⁄4 Cup (36 tbs)|
|Vanilla extract||1 Teaspoon|
|Quick cooking rolled oats||2 Cup (32 tbs)|
|Oven toasted rice cereal||2 Cup (32 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
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
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.