This week I have a delicious cookie recipe that you’ll want to add to your recipe box. I was a bit skeptical at first when I read the recipe (because I don’t like nuts in my baking) but I’m so glad that I made them. These Crispy Polynesian Butterscotch Cookies were a big hit in my house, even with the nuts!
These cookies have a little bit everything in them that I found I used up a bunch of odds and ends in my baking cupboard. I added butterscotch chips, oats, coconut, crispy rice cereal and slivered almonds. You really could add in any little extras you have hanging around and I’m sure these cookies would turn out great.
A while back I was in the Bulk Food store and I noticed the butterscotch chips and thought I’d give them a try again. Normally I don’t care for them because I find they have quite an artificial taste. I tried them out on my boys before making this recipe and they both thought they tasted gross. I didn’t want to throw them out so I tossed them into these cookies and guess what? They didn’t even know they were in there! I quite enjoyed them as well. They blend so nicely with all the other flavors that the cookies tasted great!
You know what else would go great with these cookies? A nice mug of hot chocolate! It’s been so cold (again) where I live that I’ve been wearing all my sweaters and making lots of hot drinks just to stay warm. But, if I had some of these cookies with a hot chocolate, life would be good!
Recipe adapted from Hershey’s Best-Ever Cookies
* This recipe first appeared on What’s Cooking with Ruthie, where I’m a monthly contributor.