Crispy Rice Chocolate Chip Butterscotch Oatmeal Cookies

These were pretty tasty even though I left out the crispy rice cereal. I couldn't stop eating them. Recipe courtesy of Tasty. com.

• Ready In: 25 mins
• Serves: 24
• Yields: 24 cookies

Ingredients

• 1 1⁄4 cups all-purpose flour
• 1  teaspoon kosher salt
• 1⁄2 teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 12  tablespoons unsalted butter, softened
• 1⁄2 cup light brown sugar, packed
• 1⁄2 cup sugar
• 1  large egg
• 1  teaspoon vanilla extract
• 1 1⁄4 cups  crispy rice cereal
• 1⁄2 cup  semi-sweet chocolate chips
• 1⁄2 cup  butterscotch chips
• 1  cup old fashioned oats
• 1⁄2 teaspoon  flakey sea salt, for sprinkling

Directions

1. Preheat the oven to 375. Line a baking sheet with parchment paper. (I skipped this step and used my butter wrappers to grease the pan instead).
2. In a medium bowl, whisk together the flour, salt, brown sugar, and granulated sugar until smooth.
3. Add the egg and vanilla, then whisk until well combined.
4. Gradually add the dry ingredients to the wet ingredients, using a rubber spatula to incorporate. Do not overmix.
5. Fold in the rice cereal, chocolate chips, butterscotch chips, and oats.
6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for 30 minutes.
7. Scoop tablespoon sized balls of cooking dough onto the prepared baking sheet.
8. Bake for 10 minutes, or until golden brown.
9. Let cool on baking sheet for 1 minute before transferring to a wire rack. Sprinkle with flaky sea salt, if desired.