Ingredients:
1/2 Cup Of Hershey's Butterscotch Chips
1/2 Cup Of Kellogg's Rice Krispies
1 1/2 Cups Of White Whole Wheat Flour
3/4 Teaspoon Of Arm And Hammer Baking Soda
1/4 Teaspoon Of Calumet Baking Powder
1/2 Cup Of C&H Fine White Sugar
1/2 Cup Of Hershey's Butterscotch Chips
1/2 Cup Of Firmly Packed C&H Brown Sugar
1/2 Cup Of Quaker Rolled Oats
Information:
Serving Size 14
214 Calories Per Serving
7 Grams Of Fat
Preparation Instructions:
To prepare your layered butterscotch cookies in a jar mix with rolled oats, first take out a one quart mason jar. Next layer in the butterscotch chips, Rice Krispies, whole wheat flour, baking soda, baking powder, white sugar, the second half cup of butterscotch chips, brown sugar, and rolled oats. Once your ingredients are in the jar, seal it with a lid, and then cover it with some nice fabric held in place with a rubber band. As an option you can cover the rubber band with yarn or a colorful ribbon. To prepare the cookies themselves is quick and easy. Preheat your oven to a hot 350 degrees Fahrenheit, or 175 degrees Celsius. Next take out a mixing bowl and cream together half a cup of real butter, one whole egg, and three tablespoons of milk. Once your cream is light and fluffy, empty the contents of your jar into the bowl. Next vigorously stir all of the ingredients together until you have a firm cookie dough. Finally take out a cookie sheet, and begin dropping small balls of the cookie dough on to it. Lastly bake your cookies for ten to twelve minutes or until they begin to turn golden. Let the cookies cool for three minutes before serving them. They go well with a tall glass of cold milk.
