These Crispy Salted Butterscotch Cookies are about to enter my regular cookie rotation. Not only are they easy to make, but they’re absolutely delicious because they have an addictive salty-sweet quality that I can’t get enough of. The cookies may look like an ordinary oatmeal cookie at first glance, but they actually have a secret ingredient that helps make them extra crispy: puffed rice cereal (a.k.a. Rice Krispies). The cereal remains crispy even after baking, giving the already crisp cookies a nice bit of crunch and an unexpected lightness.
While the cookies could be made with chocolate chips, I opted for butterscotch chips in this recipe. The butterscotch compliments the brown sugar in the cookie dough and works well with the flavor of the oatmeal. Don’t skip the sprinkle of salt on top of these cookies – and feel free to be generous, as the cookies will spread in the oven, spreading that pinch of salt out over the whole surface of the cookie. The butterscotch chips are very sweet on their own and that salt is key to balancing their sweetness while still letting the butterscotch flavor through. Salty-sweet desserts are often almost irresistible and these cookies are no exception.
The crisp cookies will keep well for several days after baking when stored in an airtight container. The recipe can also be doubled if you want a huge batch to serve a crowd – or to simply keep your cookie jar filled to the top! When baking, don’t be tempted to overcrowd the baking sheet. The cookies should spread a fair amount during baking and to keep the edges nice and crisp, you want to make sure that the cookies don’t run into one another.
Crispy Salted Butterscotch Cookies
1 cup all purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 cup butter, room temperature
1/2 cup sugar
1/2 cup light brown sugar
1 large egg
1 tsp vanilla extract
1 cup quick cooking oatmeal
1 cup rice krispy cereal
1 cup butterscotch chips
additional salt (pref. kosher/sea salt), for topping
Preheat oven to 350F. Line a baking sheet with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt.
In a large bowl, cream together butter and sugars until light and fluffy. Blend in egg and vanilla extract. Gradually incorporate the flour mixture, mixing at a low speed until the flour is completely mixed in. Stir in the oatmeal, rice cereal and butterscotch chips.
Shape into generous 1-inch balls (almost 1 1/2-inches) and arrange on prepared baking sheet, allowing 2-3 inches between dough balls. Sprinkle each ball of dough generously with a pinch of salt.
Bake for 14-16 minutes, until cookies are golden brown and appear to be completely set, not soft in the center.
Allow cookies to cool on the baking sheet for 5-6 minutes, then transfer to a wire rack to cool completely.
Makes about 3 dozen cookies