Amazing Butterscotch Crispies Cookie

Kittencalskitchen's Note:

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 ;-)

• Total Time: 23 mins
• Prep Time: 15 mins
• Cook Time: 8 mins

Ingredients:

Servings: 45

• 4 ½ 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:

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.

Reviews

[Kar's Kitchen]

Amazing is quite right! These are absolutely delicious! Wonderful, crunch texture. I used 1 tsp vanilla and 1 tsp rum extract. Works beautifully with the butterscotch. Thank you!

[LuuvBunny]

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.

[LonghornMama]

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!