Crunchy Butterscotch Cookies | Recipes

Crunchy Butterscotch Cookies

(23) Ratings:
Prep Time:
Baking Time:
Makes:about 35 cookies
Freezing:excellent

Looking for a great tasting cookie with a satisfying crunch? Bake up these butterscotch and coconut treats and share them with the whole family.

Ingredients

1 cup 250 mL Crisco® Golden All Vegetable Shortening
3/4 cup 175 mL granulated sugar
1/2 cup 125 mL packed brown sugar
2 eggs
1 1/3 cups 325 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL baking powder
3 cups 750 mL slightly crushed corn flake cereal
1 pkg 300 g butterscotch chips
1 cup 250 mL flaked coconut

Directions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. 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 and mix until blended. Stir in remaining ingredients. Drop dough by spoonfuls onto prepared baking sheet.
  3. Bake in centre of preheated oven for 9 to 12 minutes or until set and golden. Cool for 5 minutes on sheet, then transfer to rack and cool completely.

Tips

  • Replace butterscotch chips with semi-sweet or milk chocolate chips.
  • Add ½ cup (125 mL) chopped nuts if desired.

Nutritional Information

Comments & Photos

Have a question or advice about this recipe? Share your baking ideas!

IF YOU LIKE THIS, TRY THESE

RECIPE BOOKLET