Guest Post: Butterscotch Rice Krispie Cookies

Happy Friday everyone!  Today is very exciting for me, not only because the weekend is almost here, but also because this is the first guest blog post I’ve ever done.  Nelly and I have switched locations for today, she’s blogging over in my “kitchen” Thou Must Live and Eat, and I’ll be taking care of all of you today.  So, let’s start from the beginning; my name is Rachel (pronounced Ra-shell,) and I’m a new food blogger.  I truly enjoy it, not only because it’s forcing me to cook a lot more, but also because of all the interesting people I’ve met and talked to, like you.  I hope you all enjoy my post today, and have a chance to make it over to check out my site!  Now, let’s get down to the important stuff…cookies.

Butterscotch-Rice Krispie Cookies

 I will warn you now, so you can’t say I didn’t, these are terribly addicting!  Luckily I made them for some visitors that were staying with me, so I couldn’t eat all of them myself 🙂

In a medium bowl, whisk together flour, baking powder, baking soda, and salt.  Set aside.  In a separate bowl beat together butter and both sugars until light and fluffy.

Add the egg and beat until combined.

Then mix in hot water and vanilla.  I am a firm believer that a great vanilla will take your baked goods to a whole new level.  I use Pure Madagascar Vanilla, and it works wonders.  It’s a little more expensive than regular vanilla extract, but I guarantee you won’t be disappointed.

Add the flour mixture to the sugar mixture in two batches, beating until just combined.

Using a wooden soon, fold in butterscotch chips and Rice Krispies.

The dough should look like this once everything has been combined well.  It will be pretty sticky, which is why the next step is important.  Cover the dough and refrigerate for around 30 minutes.  Pour yourself a glass of wine, open a beer, take a shot of tequila, whatever helps you unwind, and take it easy until the dough is thoroughly chilled.

Preheat the oven to 375 degrees F.  Scoop out tablespoons of dough and roll into balls.  Once you’ve rolled all the dough into balls, place on a baking sheet and chill for another 30 minutes.  I did this a couple days before I was baking the cookies.  It’s great if you want to make the dough ahead of time, keep covered in the freezer until a few hours before baking, then put in the fridge.  Remove from the fridge and place 12 balls on a cookie sheet at time.  Keep the remaining in the fridge.  Bake until the middle looks just set and the edges begin to turn golden brown, around 8 minutes.  Remove from oven and let sit on the sheet for a minute, then move to a wire rack to cool.

If these cookies aren’t called “ooey, gooey, goodness” I don’t know what is.  The cookie itself is soft, but the Rice Krispies add a little crunch!  I really enjoyed these because they weren’t your typical cookie, and they tasted great.  Hope you enjoy them!

1. In a medium bowl, whisk together flour, baking powder, baking soda and salt; set aside.
2. In a large mixing bowl, beat together butter and sugars until light and fluffy. 
3. Add eggs and beat until combined. Mix in hot water and vanilla.
4. Add flour mixture, in two batches, beating until just combined.
5. Using a wooden spoon, fold in butterscotch chips and Rice Krispies.
6. Preheat oven to 375 degrees F. Cover and refrigerate for 30 minutes.
7. Scoop out tablespoons of dough and roll into balls and place on baking sheet.
8. Once all dough has been scooped into balls, chill for another 30 minutes.
9. Remove from the fridge and place 12 balls on a cookie sheet at a time, keep remaining dough in the fridge.
10. Bake until the middle looks set and edges begin to brown, around 8 minutes.
11. Remove and let sit on the sheet for a minute or so, then move to a wire rack to cool completely.

Make sure you check out what Nelly’s talking about today on my blog by clicking here.  Thank you for having me, hope to be back again sometime.  Have a great weekend everyone!