Crunchy Butterscotch Cookies
Print Category Butterscotch Thematic No thematic Source Crisco Evaluation
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Recipe pictures
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Ingredients
- 1 cup (250mL) golden flavour shortening
- 3/4 cup (175mL) granulated sugar
- 1/2 cup (125mL) packed brown sugar
- 2 eggs
- 1 1/3 cups (325mL) all purpose flour
- 2 tsp (10mL) baking powder
- 3 cups (750mL) corn flake cereal, slightly crushed
- 1 pkg (300 g) CHIPITS® Butterscotch Chips
- 1 cup (250mL) flaked coconut
Directions
- PREHEAT oven to 350°F (180°C). Lightly grease baking sheet.
- BEAT shortening, sugars and eggs in large mixer bowl on medium speed until light and creamy. Combine flour and baking powder in separate bowl. Add to creamed mixture, mixing on low speed, until blended.
- Stir in remaining ingredients. Drop dough by spoonfuls onto prepared baking sheet.
- BAKE in centre of preheated oven for 9-12 minutes or until set and golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.
Cook commentary
Preparation Time: 20 minutes
Bake Time: 12 minutes
Yield: about 5 dozen cookies
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