Little Butterscotch Candy Cookies the Editors of Publications International, Ltd.
Makes 20 servings
|1/2||cup sucralose-based sugar substitute|
|3||tablespoons canola oil|
|1/4||cup cholesterol-free egg substitute|
|1||cup uncooked old-fashioned oats|
|1/3||cup all-purpose flour|
|1-1/2||teaspoons ground cinnamon|
|1/2||teaspoon baking soda|
|1/2||cup butterscotch chips or golden raisins|
- Preheat oven to 375°F. Lightly spray two nonstick cookie sheets with nonstick cooking spray.
- 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.
- 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.
|Serving Size:||2 cookies|
|Saturated Fat||2 g|
|Total Fat||4 g|
|Calories from Fat||46 %|
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