Reviewed: Sep. 25, 2009

These were really good flavor but very sweet. A little to sweet for me. But they disappeared quickly.

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TIE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Aug. 20, 2009

If I were to make these again, they would definitely need underbaking. I found the rice cereal to get kind of tough and would get stuck in your teeth. Otherwise, they had good flavor.

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SLICESCHICA

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Reviewed: Jul. 15, 2009

I wasn't overly impressed. My personal rating would be a 3. Maybe it's my preference for a chewier cookie...they were a gig enough hit at work, so they get a 4-star rating. I would strongly recommend underbaking to produce a better cookie. I experimented with PB chips and semi-sweet chocolate chips; both of which worked just fine.

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FNCHEF

Cooking Level: Expert

Home Town: Minneapolis, Minnesota, USA

Living In: Prior Lake, Minnesota, USA

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Reviewed: Jul. 13, 2009

The concept sounded great but my results were just horrible...The cookie did get nice and puffy when cooking but when I took them out of the oven and put them on the cooling rack the fell...Yikes! My husbands 2cents are that they are very tasty and sweet the only problem is that they were flat and got crispy fast. I would have to say that I would most likely never make this recipe again.

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gracie&gabrielsmommy

Cooking Level: Expert

Home Town: Fort Worth, Texas, USA

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Reviewed: Jul. 10, 2009

Note: The five star rating, just as I had suspected when I made these, is hub's, not mine. These cookies are light and crispy, but ungodly sweet because of the butterscotch chips - right up his alley! He liked these sooo much that they've even taken over his first place Oatmeal Scotchies, which have been his favorite for at least 20 years. Reducing the sugar in the recipe as some reviewers have done, is NOT going to make these less sweet but might, in fact, change the quality of the dough, which is perfect. I personally couldn't stand these, but then I don't care for butterscotch chips - but I will look forward to making this same cookie with semi-sweet chocolate chips because I think they'll be awesome good! In the meantime, hubs has had four of these immediately after supper, which he never does...

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naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Mequon, Wisconsin, USA

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Reviewed: Jun. 19, 2009

These are the best cookies I have ever made/eaten! My entire family loves these. I am glad I doubled the recipe! They went fast! I did decrease the sugar a bit. They were perfect! Like another reviewer...these are my new signature cookie! Thanks for the recipe Barb!

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AZmom

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Reviewed: Jun. 6, 2009

These were fantastic! I made them EXACTLY as the recipe instructs (can you REALLY rate a recipe if you change it?...just a pet peeve of mine!). They were wonderful. The next time I made them I found out mid-mixing that I had no rice crispies! So I substituted Special K cereal and I think I like them even better. Great recipe!

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Princess of her Castle

Cooking Level: Expert

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Reviewed: Mar. 5, 2009

OH MY GOSH...TALK ABOUT GREAT!!! :) 11 min. perfect!! I'm a huge butterscotch fan but I don't like oatmeal and all the recipes with butterscotch chips I usually find have oatmeal in them. The only bad thing with this recipe is it only made 30 cookies :) the next time I make this I'll double it!! :)

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mindy

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Reviewed: Feb. 20, 2009

Just finished baking these cookies with my kids (ages 3 and 5). We only made one alteration to the original recipe: using 3/4 c. sugar instead of the full cup. The dough is a little crumbly until you firm into balls with your hands. We baked the first batch on greased cookie sheets for 11 min. and they turned out crisp but good. We baked the second batch on an ungreased stone and these cookies were melt-in-your-mouth delicious. Might make this my new signature cookie!

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MIDSUMMERMOM

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Reviewed: Feb. 9, 2009

These cookies were delicious. I made them for my boyfriend who loves butterscoth, but I ate most of them myself. They remind of my grandmother, because she always subbed Rice Krispies for nuts in cookie recipes.

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Emily

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Reviewed: Nov. 30, 2008

These are wonderful! I was really nervous about making them after reading the reviews. I did follow the advice of cutting 1/2 of the sugar and rice krispies. My husband and I ate all of them within the hour! We'll be making these often.

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SusieB

Living In: Highland, Illinois, USA

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Reviewed: Oct. 12, 2008

These were great! I added a lil coconut to spike the flavor :)

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soldierlove

Cooking Level: Intermediate

Home Town: San Bernardino, California, USA

Living In: Fort Drum, New York, USA

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Reviewed: Oct. 12, 2008

These are extremely sweet, but I expected that since it's butterscotch. However, they are also extremely crumbly, so much so that it's difficult to even shape into balls. They kept falling apart and I finally gave up at the end and just tossed the remainder. I think there's a bit too much rice cereal or a bit too less eggs. The ones that turned out were pretty. This recipe doesn't spread very much. Regardless, I probably won't make them again, at least not with butterscotch chips, as they are way too sweet for me. Thanks for the recipe.

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Sep. 22, 2008

I really liked these cookies but the kids weren't all that crazy about them.

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Lesha

Cooking Level: Expert

Living In: Windsor, Nova Scotia, Canada

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Reviewed: Nov. 18, 2007

These cookies were extremely sweet to the point where the sugar overwhelmed the surprise of the butterscotch chips. I think you could cut the sugar by half and have a better tasting cookie. The texture was interesting but also quite strange, as the cereal got too hard and chewy in places, even though I heeded the warnings and cooked for only 11-12 minutes (on an Airbake cookie sheet, too). They fall apart before they are cooled, so be forewarned not to eat them straight from the oven. The flavor was good, however, and it was an easy, fun recipe to make with my four year-old. I just won't make them again.

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TARADAWN

Cooking Level: Expert

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Reviewed: Aug. 14, 2007

This was a great cookie...my husband loves bitterscotch chips and I love the cookie batter without brown sugar...it was crisp, sweet and slightly salty. I tried the recipe the next day but added white chocolate adn craisins instead! Yum!

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MNIKOLAISEN

Cooking Level: Intermediate

Home Town: Chesterfield, Missouri, USA

Living In: Manchester, Missouri, USA

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Reviewed: Jun. 15, 2007

This cookies were a big hit with my kids! Personally, I would prefer to reduce the sugar because they were almost too sweet. I will try making them with cocoa pebbles next time and perhaps with white chocolate chips! It should prove interesting... Do not overcook. I cooked mine for 11-12 mins.

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CRUZL

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Reviewed: May 2, 2007

At the last minute I realized I was out of butter. I substituted shortening (not my first choice). Had to regrigerate dough for 30 minutes before baking due to schedule issues. While the cookies ended up tasting and looking great, the dough was extremely dry and crumbly making it difficult to form balls. Wonder if these changes impacted texture?

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