Butterscotch Almond Cookies | Recipes

Butterscotch Almond Cookies

(37) Ratings:
Prep Time:
Baking Time:
Makes:about 48 cookies
Freezing:excellent

With slivered almonds, crunchy cereal and gooey butterscotch chips, these cookies are absolutely, positively delicious.

Ingredients

1 cup 250 mL butterscotch chips
1/2 cup 125 mL butter, softened
2/3 cup 150 mL packed brown sugar
1 egg
1 tsp 5 mL vanilla extract
1 1/3 cups 325 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking soda
1/4 tsp 1 mL salt
2 cups 500 mL corn cereal flakes, slightly crushed
1/4 cup 50 mL slivered almonds

Directions

  1. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  2. Melt about 1/2 the butterscotch chips in a small saucepan on low heat, stirring constantly until smooth.
  3. Combine butter, brown sugar, egg and vanilla extract in large mixing bowl and beat with electric mixer until well blended. Stir in melted chips until thoroughly combined.
  4. Add flour, baking soda and salt to butter mixture. Mix well. Stir in remaining butterscotch chips, crushed cereal and almonds.
  5. Shape into balls 1" (2.5 cm) in diameter. Place on prepared baking sheets. Flatten slightly with a fork dipped in sugar.
  6. Bake in preheated oven for 8 to 10 minutes or until golden.
  7. Remove cookies from sheets while warm and cool on wire racks.

Nutritional Information

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