Thursday, February 19, 2009

Crispy Polynesian Butterscotch Cookies by Nestle Toll House

Like the name says, this is a (kind of) crispy/dry-ish/chewy cookie. But I love them and like having a little variety in my the dismay of my die-hard-chocolate-chip-cookie-loving husband.

Crispy Polynesian Butterscotch Cookies

1 1/2 c. all-purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 c. butter or margarine, softened
1/2 c. vegetable oil (I just realized I totally didn't add oil! Mine still turned out. Hmmm. I wonder what they would be like with the oil, besides more fattening?)
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 large egg
1 tsp. vanilla extract
1 2/3 c. butterscotch chips (I mixed half butterscotch and half milk chocolate chips)
1/2 c. quick oats
1/2 c. crushed cereal flakes
1/2 c. flaked coconut
1/2 c. chopped nuts (aren't nuts always optional?)

Combine flour, baking soda and salt in a small bowl. Beat butter, oil, granulated sugar, brown sugar, egg, and vanilla extract in large mixer bowl until creamy. Gradually beat in flour mixture. Stir in chips, oats, crushed cereal, coconut and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
Bake in preheated 350 oven for 10-14 minutes or until edges are crisp but centers are still slightly soft. Let stand for 2 minutes; remove to wire racks to cool. Makes 3 1/2 dozen cookies.