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Ingredients
| dark brown sugar (packed): 1 cup |
| unbleached all-purpose flour (unsifted): 1 cup |
| rolled oats: 3 cups |
| salt: 1/2 tsp |
| salted butter (melted): 1 cup |
| vanilla extract: 1 tsp |
| baking soda: 1 tsp |
| water: 1/4 cup (hot) |
Butterscotch Crispies
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
8 min -
Servings
2 serving(s)
Tags
- In a KitchenAid stand up mixer or standard mixer combine (for KitchenAid use the "stir" feature) the brown sugar, flour, oats and salt.
- Add the butter, vanilla extract, baking soda and hot water. Increase the KA to Speed 2-3 and blend.
- Place dough in a covered container and chill at least 1 hour. (I will admit that the first time I only chilled the dough 35 minutes but the cookies turned out fine.).
- Preheat oven to 350 degrees.
- Use a cookie scoop to shape the dough into walnut sized balls or shape dough by buttered hands and place on parchment-lined baking sheet.
- Cover the bottom of a drinking glass with waxed paper and flatten the dough balls.
- Bake for approximately 8-10 minutes. Cookies will be *very soft*.
- Remove pan from oven and set aside for 5 minutes.
- Carefully remove cookies to a wire rack to cool for 10 minutes and crisp up.