Rice Krispie Cookies with butterscotch and chocolate chips

Rice Krispie Cookies - made dough April 8, 2021 from Yellow Bliss Road 

One of my favorite sweets is Rice Krispie treats, the homemade kind, not the ones in the storebought packages which I find (*whispers*) too sweet. I know, irony. The homemade version is the best. Like I-can-eat- the-whole-pan best. But the downside, besides a tighter waistband if I do eat the whole pan, is there's always some leftover Rice Krispies in the box. Not enough for another batch of Rice Krispie treats but too much to let it go to waste. Which it will if you don't use it soon enough. So I tried out this recipe which uses some in a butterscotch chocolate chip cookie. This seems somewhat like a standard chocolate chip cookie with Rice Krispies and butterscotch chips added to it. The nice thing is the Rice Krispies do still stay crispy in it so it's a good way to use up the rest of that box.

1 cup butter, softened

3/4 cup brown sugar

3/4 cup granulated sugar

2 eggs

1 teaspoon vanilla

1 teaspoon salt

1 teaspoon baking soda

2 1/4 cups flour

1 cup mini chocolate chips

1 cup butterscotch chips

2 cups crispy rice cereal

1. In a small bowl, sift together flour, baking soda and salt; set aside.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together butter, brown sugar and granulated sugar until light and fluffy. Add eggs and beat until combined.
3. Add the flour mixture and beat on low speed until just combined. Fold in chocolate chips, butterscotch chips and crispy rice cereal. Portion into golf-ball-size dough balls, cover and chill or freeze for several hours or overnight.
4. When ready to bake, preheat oven to 375 degrees F. Line baking sheets with parchment paper and evenly space dough balls. Bake for 10-12 minutes or until edges are set and middles no longer look raw or shiny. Cool on baking sheets for 2-3 minutes then transfer cookies to wire rack to cool completely.