Chewy Butterscotch Cookies


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1/2 cup butter, softened
1 cup packed brown sugar
1/2 cup granulated sugar
1 egg
1 1/2 tsps vanilla extract
1 3/4 cups all purpose flour
1 1/2 cups cooked Mahatma® White Rice
1 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1 pkg (11 oz.) butterscotch chips
1/2 cup chopped pecans

Cooking Directions

Heat oven to 375°F. In large bowl add butter, brown sugar and white sugar.  Beat at medium high speed, scraping bowl, until creamy.  Add egg and vanilla.  Continue beating, scraping bowl, until mixture is creamy.

In medium bowl stir together flour, cooked rice, salt, baking powder and baking soda.

Add rice mixture to sugar mixture. Continue beating at medium speed, scraping bowl, until well mixed.  Stir in butterscotch chips and pecans.  

Drop heaping teaspoons of cookie dough on parchment lined cookie sheets.  Bake until cookies are light golden brown (8 to 10 minutes).  Let cool on cookie sheets then remove from wire rack.