Crisp Oat Buttersotch Cookies

One of our sons came through the kitchen and sampled these with a thumbs up!

This cookie gets it crispy nature form the addition of Rice Crispies Cereal as do my Monster Cookies.  Love them both!  It lends the cookie to be chewy yet with a subtle crunch we all like.  Plus I can't help but think old fashioned oats and Rice Crispies are way better ingredients than some other things we put in cookies!  I have adapted the recipe slightly as it was given on The Iowa Housewife blog (one of my favorites!).  It is a quick and easy recipe and a good cookie.

Ingredients for Crisp Oat Butterscotch cookies:

2 C. flour
1 t. baking powder
1 t. soda
1/2 t, salt
1 1/2 C. old fashioned rolled oats
2 C. Rice Crispies Cereal
2 C. butterscotch chips (or substitute chopped nuts)
1 C. soft butter
1 C. sugar
1 C. packed brown sugar
2 eggs
2 t. vanilla


Preheat the oven to 350 degrees F.  Prepare cookie sheets with sil-pat mats or parchment paper and set aside.

Stir the first 7 ingredients together in a medium bowl and set aside.  Beat the butter and sugars together with an electric mixer until fluffy.  Beat in the eggs scraping the bowl to incorporate.  Add the dry ingredients and mix just until blended.  Drop by rounded teaspoonfuls on prepared pans.  Bake in the preheated oven for 8-10 minutes.  DO NOT OVER BAKE as they will be hard.  Should be slightly brown and look slightly damp.  Leave the baked cookies on the sheet after removing from the oven for a few minutes then cool on racks.  Yield about 5 dozen cookies.