See Also: Little Butterscotch Candy Cookies(recipes)
Candy Corn Cookies(recipes)
Canned Peanut Butter Candy Cookies(recipes)
butterscotch(dictionary)
Butterscotch Bars(recipes)
Butterscotch Brownies(recipes)
Butterscotch Glaze(recipes)
Butterscotch Squares(recipes)
Cherry Butterscotch Bars(recipes)
Butterscotch-Chocolate Divinity(recipes)

Little Butterscotch Candy Cookies (recipes)




Yield: Makes 20 servings



Ingredients:



1/2cup sucralose-based sugar substitute

3tablespoons canola oil

1/4cup cholesterol-free egg substitute

2tablespoons molasses

1teaspoon vanilla

1cup uncooked old-fashioned oats

1/3cup all-purpose flour

1-1/2teaspoons ground cinnamon

1/2teaspoon baking soda

1/8teaspoon salt

1/2cup butterscotch chips or golden raisins









Preparation:





1.Preheat oven to 375°F. Lightly spray two nonstick cookie sheets with nonstick cooking spray.2.Combine sugar substitute and oil in medium bowl. Mix about 30 seconds or until well blended (mixture will resemble small peas). Add egg substitute, molasses and vanilla; mix well. Add oats, flour, cinnamon, soda and salt; stir until well blended. Add butterscotch chips; mix well.3.Drop teaspoonfuls of batter on prepared cookie sheets. Coat fork with cooking spray; gently flatten each cookie. Bake 2-1/2 minutes for chewy texture or 3 minutes for cake-like texture. Do not overbake (cookies will not look done when removed from oven). Place cookie sheets on wire racks; let stand 1 minute. Immediately remove cookies from cookie sheets to wire rack; cool completely for best flavor and texture.









Nutritional Information:







Serving Size: 2 cookies







Sodium

39 mg







Protein

1 g







Fiber









Carbohydrate

10 g







Cholesterol









Saturated Fat

2 g







Total Fat

4 g







Calories from Fat

46 %







Calories

84









Dietary Exchange:







Starch

1







Fat

1/2