Crunchy Butterscotch Cookies Recipe

Crunchy Butterscotch Cookies Recipe



3/4 cupgranulated sugar (175 mL)
1/2 cuppacked brown sugar (125 mL)
1 1/2 cupsall-purpose flour (375 mL)
1 3/4 cupsCHIPITS Butterscotch Chips (300 g)
1 cupgolden shortening (250 mL)
2 eggs (2)
2 tspbaking powder (10 mL)
3 cupscorn flakes cereal, slightly crushed (750 mL)
1 cupsweetened flaked coconut (250 mL)


    1. Heat oven to 350°F (180°C). Lightly grease baking sheet or line with parchment paper.

    2. In large bowl, beat shortening and sugars until fluffy. Beat in eggs until creamy.

    3. In medium bowl, mix flour and baking powder. Stir into creamed until blended.

    4. Stir in cereal, butterscotch chips and coconut until combined. Drop dough by spoonfuls onto prepared baking sheet.

    5. Bake 8 to 10 minutes, until golden. Let cool for 2 minutes on sheet, then transfer to rack and cool completely.

    Makes about 5 dozen cookies.
Top 5 HERSHEY'S CHIPITS Cookie Recipes

Top 5 HERSHEY'S CHIPITS Cookie Recipes

There's nothing better than a warm cookie fresh from the oven. Can you guess our most popular cookie recipe?

go to top