Community Pick
Amazing Butterscotch Crispies Cookie
photo by Chicagoland Chef du Jour
- Ready In:
- 23mins
- Ingredients:
- 14
- Serves:
-
45
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 (can use 2 teaspoons) or 2 teaspoons 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
- Set oven to 350°.
- In a bowl, mix together the flour, salt, baking soda and cream of tartar.
- In another bowl with an electric mixer, cream the butter with the both sugars until creamy.
- Add in the 1 cup oil, egg, 1 tsp milk and the extract; beat with mixer until well mixed, and the sugars are dissolved.
- Add in the flour mixture, mix on low speed until well combined.
- With a wooden spoon, mix in the baking chips and the nuts (if using), and the Skor toffee bits (if using).
- Drop about 1 tablespoon of dough onto a greased cookie sheet.
- Bake for 7-8 minutes (for a crispy cookie bake for a longer time).
- Let cool on sheet for 5 minutes. Transfer to a wire rack.
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Reviews
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I omitted the optional nuts and used liquid egg substitute. My butter may have been too soft, as my cookies spread out really thin. Regardless, the flavor was great. Next time I will switch it up a little and try them with the maple extract instead of the vanilla. Took the entire batch to to work and came home empty handed.
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Wonderful cookies!! Remind me of something you would get from a bakery! I made the exact recipe (omitted the nuts), but I used a large (ice-cream size) scoop because I needed large cookies! I flattened the dough (with the back of my scoop) before baking for 16 minutes. YUMMY! Thanks for the great recipe!
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I made a couple of changes to this recipe so I guess these would be even better if I went exactly by the recipe.I used margarine instead of butter,next time I'll use butter.I also thought the 1 cup of oil was too much so I reduced it to 3/4 cup.This might be why my dough was kind of dry.But all in all it is still a very tasty cookie.A nice crisp outside but chewy inside.
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Really tasty cookies! The oil and butter do give them a wonderful texture. Used Guittard butterscotch chips (yum), 2 t maple extract, and Heath bits as directed. I omitted the nuts but next time will use either chopped walnuts or pecans. The cookie base is not overly sweet, even so, the cookies were very popular with my house full of boys. This makes a large batch of cookies which is perfect since I store cookies in the freezer to pack in school lunches/keep myself from eating all of the cookies.Thanks for sharing the recipe!
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Tweaks
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These amazing cookies are so good! They tasted very much like Butterfinger Bars after I added 2 teaspoons of ButterShots liqueur and accidentally used peanut butter chips instead of butterscotch chips. I still used the vanilla along with slightly frozen (so that they do not melt away during baking) Heath Toffee Bits, but left out the milk and nuts. The very soft fluffy dough baked for 8 1/2 minutes made nearly 6 dozen soft yummy cookies. Although I made mistakes with the ingredients, I was very pleased with the outcome and will try and duplicate my happy accident next time I make these wonderful cookies!
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I only used butterscotch chips, (and also used the vanilla extract instead of maple extract) but I though this cookies had a very plain taste. The dough/cookie part seems very flavorless compared to most other cookies. Don't get me wrong, these cookies are still very good! They were definetely worth trying. They do remind me of pecan sandies a bit (not the flavor but the dough), That's probably where the "crispies" part comes in. Thanks.