No Bake Butterscotch Pecan Cookies
The most popular version of this recipe calls for crushed cornflakes, but I've always liked the combination of oats and butterscotch, so I use toasted oats cereal (such as Cheerios).
Ingredients
1 large (11-ounce) bag butterscotch morsels (chips)
1/3 cup unsalted butter
1/4 teaspoon vanilla extract
1 1/3 cups finely crushed unsweetened toasted oat cereal, or as needed
1 cup ground pecans, preferably toasted
Milk or water, if needed
Steps
Place the butterscotch morsels and the butter in a medium-size microwave-proof bowl and microwave on medium-high (70%) power for about 1 minute, or until mostly melted. Stir until melted and smooth.
Stir in the remaining ingredients, mixing well. The mixture should be moist and a bit crumbly, and stick together easily when you gather it between your fingers. If it is too dry, add a teaspoon or two of milk or water. If it is too wet and sticky, add a bit more crushed cereal.
Roll into 1-inch balls. Place on a buttered or waxed paper-lined plate and refrigerate for at 30 minutes, or until firm.
Stir in the remaining ingredients, mixing well. The mixture should be moist and a bit crumbly, and stick together easily when you gather it between your fingers. If it is too dry, add a teaspoon or two of milk or water. If it is too wet and sticky, add a bit more crushed cereal.
Roll into 1-inch balls. Place on a buttered or waxed paper-lined plate and refrigerate for at 30 minutes, or until firm.
Additional tips
Store: Refrigerated
Freeze: Yes
Mail: No
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