Crispy Scotchies

6 tablespoons butter, softened
6 tablespoons butter flavored shortening
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
4 cups crisp rice cereal, divided
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butterscotch chips

In a mixing bowl, cream butter, shortening and sugars. Add eggs, one at a time, beating well after each addition. Beat in vanilla.

Put 2 cups of cereal into a ziploc bag and run over them with a rolling pin to crush (or use a food processor).


Add flour, baking soda and baking powder, mixing well. Gradually add to the butter mixture.


Stir in butterscotch chips and the remaining cereal.


Roll dough into 1-1/4 inch balls, then roll the balls in the topping to coat all sides.


Place 2 inches apart on an ungreased baking sheets, flattening slightly with the bottom of a glass.


Bake in a preheated 350°F oven for 10-12 minutes or until lightly golden brown.


Cool for 1 minute on cookie sheet. Transfer to wire racks to cool completely.

Topping:

1/2 cup sugar
1/2 cup packed brown sugar

Combine topping ingredients in a small bowl.

Makes about 5-1/2 dozen.