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Nutrition Facts
Serving Size 1 (43g) Recipe makes 45 servings
Calories 203
Calories from Fat 102		(50%)
Amount Per Serving		%DV
	Total Fat 11.4g	17%
	Saturated Fat 4.8g	24%
	Monounsaturated Fat 4.1g
	Polyunsaturated Fat 1.7g
	Trans Fat 0.0g
Cholesterol 15mg		5%
Sodium 119mg		4%
Potassium 58mg		1%
Total Carbohydrate 23.9g		7%
	Dietary Fiber 0.3g	1%
	Sugars 14.3g
Protein 1.6g		3%
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Amazing Butterscotch Crispies (Cookies)

Recipe #117424 | 23 min | 15 min prep | add private note

⁽²³⁾ RATE IT NOW Print Recipe

By: KITTENCAL
Apr 16, 2005

This is the most fantastic cookie, the oil and butter produces a wonderful texture and taste, chocolate chips may be added along with the butterscotch chips if desired, the Skor toffee bits are only optional but I like to add them in

SERVES 45 (change servings and units)

Ingredients

4 1/2 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cream of tartar
1 cup butter (no substitutions please!)
1 cup firmly packed brown sugar (can use 1/2 cup light brown sugar mixed with 1/2 dark brown sugar if desired)
1 cup granulated sugar
1 cup canola oil
1 teaspoon milk
2 teaspoons vanilla extract or maple extract (can use 2 teaspoons)
1 large egg, lightly beaten
1 (12 ounce) package butterscotch chips
1 cup walnuts (optional)
1 cup skor toffee pieces (optional)

Directions

1
Set oven to 350°.
2
In a bowl, mix together the flour, salt, baking soda and cream of tartar.
3
In another bowl with an electric mixer, cream the butter with the both sugars until creamy.
4
Add in the 1 cup oil, egg, 1 tsp milk and the extract; beat with mixer until well mixed, and the sugars are dissolved.
5
Add in the flour mixture, mix on low speed until well combined.
6
With a wooden spoon, mix in the baking chips and the nuts (if using), and the Skor toffee bits (if using).
7
Drop about 1 tablespoon of dough onto a greased cookie sheet.
8
Bake for 7-8 minutes (for a crispy cookie bake for a longer time).
9
Let cool on sheet for 5 minutes. Transfer to a wire rack.

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Featured Reviews for This Recipe

From: Chicagoland Chef du Jour

On Apr 11, 2009

Amazing indeed! HOLY smokes this make a alotta YUMMY cookies! Despite my lack of planning for ingredients, these cookies turned out great. I used dark brown sugar, had to use a bit of cake flour, and combined butterscotch & choco chips, hold the nutz! I think the kiddies will really enjoy these, if not, more for me! I think I already ate my weight in raw cookie dough. OINK! I baked for 10 minutes because the cookies did not spread but remained nice and tall! They are very tender almost like a shortbread.

0 people found this review helpful

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From: Ilovemy4kids

On Jun 30, 2008

This recipe solves the problem I have with my kids liking their cookies done differently. It is so good that my "crispy cookie loving" daughter actually ate one and then ate more. The only problem I had with this recipe is that despite not looking like so, the dough was rather dry and I had to shape the cookies by hand to get the chips to stick to the dough. I had fun and used different chips. A total keeper. Thank you for posting.

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From: valchemist

On Oct 14, 2005

I made these with heath bits (no chocolate coating). excellent cookies. I baked one pan on the short side and one pan on the long side. the ones baked for les time had a light sandy crispness to the outside and a light tender but chewy inside. fairly dense, but still kind of light tasting (in texture). the ones baked for longer were nicely crisp outside and still chewy inside.I preferred the kind baked longer but both were great. the crispness stays on storage. excellent rich taste. highly recommend keeping the toffee bits in — I thought it might be overkill with the butterscotch chips, but it wasn't. they complemented each other well. and the toffee bits gave some extra chew. I used the maple flavor and would do that again.

3 people found this review helpful

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From: sadielady

On Oct 19, 2005

These cookies are excellent. They have a wonderful rich flavour that lingers after the cookie is gone, and a velvety smooth tender melt-in-your-mouth texture. They're not a crisp/chewy cookie, but they're not soft and cakey either. If you prefer a cookie that's not too rich I'd use fewer butterscotch chips and more nuts. I made a half recipe and ended up with 19 very large cookies.

2 people found this review helpful

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