Day 1 - Blakely's Butterscotch Crispy Cookies
I love to bake anytime of year (even in the middle of a heat wave), but Christmas baking is always extra special! Making Christmas Cookies is a tradition that brings so much joy to my heart, and it is something that I hope to pass down to my girls.
For the past ten years or so, I would take one or two days right before Christmas and bake like a crazy person! Seriously, I would spend all day in the kitchen making about 10 to 12 different batches of cookies. Then, I would plate them and deliver to some lucky family, friends, and neighbors. This year, with a one year old (tomorrow!) and a two year old, I am going to space out my baking a bit. I will be bringing you 12 different Christmas cookie recipes from now until Christmas! We will get to enjoy them all season rather than all at once!
The first recipe is one that I make consistently every year, and it is high up on the favorite's list. It is my Crispy Butterscotch Cookies! I adore the flavor of butterscotch, and the rice crispy cereal in the batter gives these cookies a fun, unique (kinda chewy but kinda crispy) texture! I have been making these cookies for so long that the recipe is actually on a recipe card rather than pinned on Pinterest!
I, of course, had to alter the cookie title to name them after my Sweet Little Blakely who turns 1 tomorrow! I thought these were the perfect cookies to make in honor of her special day! I hope you enjoy these as much as my family does!
Here's What You Need to Make Blakely's Butterscotch Crispy Cookies:
- 1/2 cup (1 stick) butter, softened
- 1 cup white sugar
- 1 egg
- 1 tsp vanilla
- 1 1/4 cups all purpose flour
- 1/4 tsp salt
- 1/2 tsp baking soda
- 2 cups Rice Krispies Cereal
- 1 cup butterscotch chips (you know me... I measure a generous cup - a few extra chips in the batter never made anything taste worse)
Now Let's Make Blakely's Butterscotch Crispy Cookies:
- Preheat your oven to 350 degrees and lightly grease two cookie sheets
- In a stand mixer fitted with paddle attachment, cream butter and sugar until light and fluffy
- Add in vanilla and egg and beat until well combined
- In a separate bowl whisk together flour, salt, and baking soda
- Add dry mixture into the bowl of your mixture and combine on low speed
- Stir in Rice Krispies and butterscotch chips (just use a good, old fashioned wooden spoon and some arm muscle for this part)
- Drop by rounded tablespoon onto prepared cookie sheets
- Bake for 12-15 minutes until lightly browned
- Remove from oven and cool for 1-2 minutes on cookie trays (your cookies should be on the flatter side - this is a flat and chewy type of cookie! They should also be slightly golden...don't expect it to be a deep golden brown because we didn't add any brown sugar. You are really looking for a hint of golden color on top and only a bit more color on the bottom)
- Transfer cookies to racks and cool completely
- Store in an airtight container
As far as Christmas Cookies go, this recipe makes a fairly small amount of cookies. You will get 2 dozen medium sized cookies out of this, which is perfect if you are making them just for your family to enjoy! If you are making big batches of cookies to give out then I suggest that you double or triple the recipe (which I have done in years past).
ENJOY!!! I can't wait to share more Christmas baking with you!