Scotcheroo Cookies with Fresh Milled Flour
Do you remember those amazingly delicious Scotcheroos with a base of peanut butter and rice krispies cereal and a layer of melted butterscotch and semi-sweet chocolate chips on top? These tasty Scotcheroo Cookies with Fresh Milled Flour taste just like them and are equally as delicious but in handy cookie form.
My mother-in-law makes the very best Scotcheroos I’ve ever had. She inspired the development of this recipe. I knew these cookies were a winner when they got a big thumbs up from the entire family.
The rice krispies cereal adds a satisfying crunch to the cookies and masks the fresh milled flour texture.
Make Ahead
Refrigerate uncooked cookie dough: It can be refrigerated for 24-48 hours before baking. I always scoop into dough balls before refrigerating, but that’s optional.
Freeze baked cookies: For longer term storage, bake the cookies, cool completely and transfer to freezer safe bags for up to 3 months.
Freeze uncooked cookie dough balls: Freeze the cookie dough balls on a tray before transferring to a freezer safe bag for up to 3 months. To bake from frozen just add 2-4 minutes to the baking time.
Cookie Steps
- Mill the wheat berries and add rice krispies cereal, baking powder, baking soda and salt. Whisk to combine.
- To the bowl of a stand mixer fitted with a paddle attachment, add softened butter, Karo syrup and brown sugar. Beat for 3-4 minutes, until light and fluffy. Add the egg, mix until well combined, then mix in the vanilla.
- Add the peanut butter and mix another 30-60 seconds until well incorporated.
- Add the flour mixture and mix on the lowest setting until the flour is just about mixed in, as shown below.
- Toss in the butterscotch and semi-sweet chocolate chips. Mix on low just until everything is incorporated. Don’t overmix.
- Using a cookie scoop, scoop cookie dough onto a parchment lined baking sheet. I prefer these light colored Nordic Ware baking sheets. The light colored pans prevent the cookies from getting too dark on the bottom.
I’ve been making a lot of delicious cookies lately, click here for more recipes.
Scotcheroo Cookies with Fresh Milled Flour
Ingredients
- 1 cup soft white wheat berries 156 grams total (I use 116 grams soft white + 40 grams einkorn)*
- 1 1/2 cups rice krispies cereal
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 1/2 cup unsalted butter 1 stick, softened
- 2/3 cup brown sugar 145 grams
- 1/4 cup Karo light corn syrup
- 1 egg room temperature
- 1 1/2 teaspoons vanilla extract
- 2/3 cup peanut butter 167 grams
- 3/4 cup semi sweet chocolate chips
- 1/2 cup butterscotch chips
Instructions
- Preheat the oven to 350 degrees. Line 2 baking sheets with parchment paper, set aside.
- Mill the wheat berries into a medium bowl, add the rice krispies cereal, baking powder, baking soda, and fine sea salt, whisk to combine, set aside.
- To the bowl of a stand mixer fitted with a paddle attachment, add butter, brown sugar and Karo syrup. Mix on medium speed for 3-4 minutes until light and fluffy, scraping down the sides as needed. Add the egg, beat another minute then add the vanilla extract and mix for another 30-60 seconds. Add peanut butter and mix for 30-60 seconds until well combined. Add the flour mixture and mix on low until almost all the flour is incorporated, add the butterscotch and chocolate chips and mix until there is no dry flour remaining and chips are evenly distributed.
- Using a small cookie scoop, scoop dough onto prepared cookie sheets, 2 inches apart. Bake cookies for 11-14 minutes, until edges are very lightly golden brown and the centers are still soft.