Scotcheroo Cookies with Fresh Milled Flour
A chewy and delicious cookie, made with peanut butter, rice krispies cereal, butterscotch and chocolate chips.
Servings 36 cookies
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.
Notes
*Though I use a mix of soft white wheat and einkorn, these can be made with all soft white wheat berries.