My sister shared this recipe with me. I tweaked it just a little. Yummy! And, using light butter, light cream cheese, whole wheat flour and oats makes them not only delicious but figure friendly too! Enjoy!
Salty Sweet Butterscotch Cookies
Ingredients
1/4 cup light butter, softened
1/4 cup light cream cheese
1 cup granulated sugar
1 cup packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla
2 cups white whole wheat flour or all-purpose flour
1/2 cup oats
3/4 cup coarsely chopped salted dry roasted cashews
2/3 cup butterscotch-flavor pieces
Directions
1. Preheat oven to 375 degrees F. In a large bowl, beat butter and cream cheese with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder, baking soda, and salt. Beat until combined, scraping side of bowl occasionally. Add eggs and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and oats. Stir in cashews and butterscotch pieces.
2. Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet. Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
3. To Store: Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.
No comments:
Post a Comment