Ingredients

The following ingredients have 4 Servings
  • 2 1/4 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))
  • 3/4 cup granulated sugar
  • 3/4 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))

Instruction

  • 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.