Thursday, April 8, 2010

Scotcheroo Cookies (Treats For Co-Irkers)

It's been almost two months since I have made treats for hubby's co-irkers. Shame on me! A lot has happened to me during that time frame however, so I'm fairly certain that I'll be forgiven. I've had some minor medical issues, become a grandmother, and I've lost and regained my sanity all in two short months. . The grandmother thing of course did not cause the insanity but baby Gavin did help tremendously in assisting the return to my normal mental state. I'm sure there are those of you out there who would testify that insanity IS my normal mental state, so was all the fuss really necessary in the first place? Yes, it was, at least in my own pea brain.

If you're a fan of Scotcheroos (remember them?) you're going to love these cookies. All the traditional Scotcheroo flavors are present: Rice Krispies, peanut butter, corn syrup, and both butterscotch and chocolate chips. They are a breeze to put together and their only drawback is that they need some refrigerator time before baking them, so plan in advance and you'll be good to go.

Scotcheroo Cookies (makes about 4 dozen)

1 1/2 cup whole wheat pastry flour (you can use regular all purpose flour if you want)
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 stick (8 TBSP) unsalted butter, room temperature
1/2 cup peanut butter
3/4 cup packed brown sugar
1/4 cup light corn syrup
2 eggs
1 1/2 tsp vanilla
2 1/2 cup Rice Krispies
1 cup butterscotch chips
1 cup semi-sweet chocolate chips

In a small bowl whisk together the flour, baking soda, baking powder and salt. Set aside.

In mixing bowl combine the butter, peanut butter and brown sugar. Beat with mixer until light and fluffy. Add in the corn syrup and mix, then scrape down beaters and bowl. Beat in the eggs, one at a time, then add the vanilla. Scraped down beats and bowl again, then add the flour mixture and mix well. Using sturdy spoon add the Rice Krispies and butterscotch and chocolate chips.

Cover dough and refrigerate dough for at least two hours.

Preheat oven to 375 degrees.

Remove the dough from the fridge and place tablespoons full of cookie dough two inches apart on an ungreased baking sheet. Place cookies immediately into preheated oven and replace unused dough back in fridge. It's important to keep the dough cold until right before you're ready to bake each pan of cookies and remember to always use a cooled baking sheet.

Bake for 9-10 minutes, until center is just set and the edges have just begun to brown. Remove cookies from oven and let cool for a few minutes on baking sheet before removing them to a cooling rack to cool completely.

26 comments:

Grumpy & HoneyB said...

Cookies look great! Are these chewy by any chance??

Mags said...

HoneyB: they're chewy with little crunchies in them from the Rice Krispies.

Megan said...

I've never had a Scotcheroo but they sound delicious. I might feel a cookie baking session coming on.

June said...

Oh my goodness Mags can I have some of these! By the by, I think I've lost what you've just recovered ...oh dear...

Barbara @moderncomfortfood said...

I've never had scotcheroos, but I certainly like the way they look: very tasty indeed. And, lucky me, I've got all the ingredients in the pantry now! Many thanks for sharing your recipe.

A Year on the Grill said...

You GAVE these away...
Check your sanity again honey

My favorite kind of cookie!

Megan said...

These sound so good! I love chewy cookies, especially with pb and chocolate!

Lyndsey said...

You're so funny! What a beautiful basket of goodies for "co-irkers". I don't think you'll hear too many complaints! (well maybe about the "irkers" part)

Congrats on you new grandchild!

Maria said...

LOVE THESE! Gave you a SU. I can't wait to try them!

Debbie said...

They soound delicious! I love that they have Rice Krispies in them.

msmeanie said...

Excuse me for salivating, but these look amazing!

Julie said...

Love Scotcheroos. Glad to hear things are getting better!

Kathleen said...

Scotcharoos are an all time family favorite! I can't wait to try these. Congrats on becoming a grandmother. I can't wait for my turn ;)

Amanda said...

Those sound great! I bet they are amazing!

Lana @ Never Enough Thyme said...

I remember Scotcheroos! Haven't thought about them in years. The cookies look great...I'll be trying them asap.

stephchows said...

mmm i love these cookies, so bad and sooo good! I think grandkids always help bring back some sanity :)

Moogie said...

Hey girl.... I have been so busy that hardly have time to get on the computer. I hope you are feeling well. You're in my thoughts often.

The cookies look fabulous.

Nanan said...

Oh dear, looks like I will have to step up the search for the replacement KitchenAid stand mixer... these look lovely. And with my hubby's new temp boss being a big stressed out wienee - I think these might make life for my hubby at work that much easier... Nothing like a little stomach warfare!

Suzanne collier said...

Hubby says these are going straight to the top of my "list". His mom used to make these (and I'm sure mine won't be "quite" as good . . . grrrr . . . ) but they had no krispies. Ours will have them, for sure! Love this post and the pics are A-mazing!!

Katrina said...

I love that term--co-irkers! Great looking cookies!

Barbara Bakes said...

I don't remember the Scotcheroo, but they look irresistible. Glad you're doing better. I can't wait to be a Grandma!

Jen @ My Kitchen Addiction said...

Yum... I always love reading about your co-irkers recipes. These cookies look lovely!

mgb said...

SCOTCHEROOS:

1 cup light karo
1 cup peanut butter
6 cups Rice Krispies
1.5 cups chocolate chips
.75 cup butterscotch chips

In large saucepan bring Karo to boil. Remove from heat. Stir in peanut butter, then Rice Krispies. Smoosh (yes, that's a technical cooking term) into a 9x13 pan which has been sprayed with Pam. Refrigerate.
Melt chocolate and butterscotch chips, stir till smooth, or almost so. (Butterscotch chips don't want to melt.) Spread over Rice Krispies. Refrigerate.
Remove from fridge, let warm up before cutting.
Store in fridge.

Mags said...

mgb: Thank you for posting the traditional scotcheroo recipe!

perdantasterx said...

these look delicious!! :) do they stay soft for awhile??

Mags said...

Perdantasterx: yes, they stay soft. Actually, they're crispiest right after baking and then become softer. Hope that helps!