Butterscotch Caramel Cookies: A Very Silly Tutorial
Recipe:
2 1/4 cups Flour
1 teaspoon Baking Soda
1 cup Butter or Shortening
3/4 cup Brown Sugar
1/4 cup White Sugar
1 package Instant Vanilla Pudding Mix
2 Eggs
1 teaspoon Caramel Extract
1/2 bag Butterscotch Chips
Oven: 350 F (175 C)
Bake Time: 10-12 minutes
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BUTTERSCOTCH CHIP CARAMEL COOKIES-WW only 1 pt each
This is a delicious sugar free cookie recipe packed with lots of flavor, made with an all natural sugar replacement with no after taste. It's only 1 WW blue point per cookie. The cookies are small but delicious but you will want to be careful and not over eat them (like my husband did, they are that good). You can make them a little larger if you like but you will need to adjust the points per cookie. This recipe makes around 65 cookies, 1 WW blue point for 1. I put half of the dough in the freezer since it's just my love and I and I didn't need 65 cookies calling my name. Next time I'm craving them, I can just pull them out of the freezer, let the dough defrost a little for around an hour, then slice and bake. mmmmm good! Like all recipes, the points change when you have more portions, so make sure you check it out. Here’s a quick breakdown: *1 cookie= 1 pt. *2 cookies= 2 pts. *3 cookies= 3 pts. *4 cookies= 4 pts., etc.
INGREDIENTS:
• 1 large egg
• 1 tsp vanilla extract OR Cake Batter McCormick Flavoring
• 1 ½ cups of all-purpose flour
• ½ tsp baking soda
• ½ cup “I can’t believe it’s not butter, LIGHT”
• 1 cup of BROWN sugar replacement, I use Swerve, Anthony’s, Sukron Gold (sold on Amazon), you can also use Monkfruit sugar replacement. I recommend these because they are all natural, with no after taste. If you don’t have these, you can use Splenda or whatever sugar free replacement you have.
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 8 tbsp Butterscotch Morsels (chips), ½ cup
DIRECTIONS:
1. Preheat oven to 400 degrees
2. In a large bowl, using an electric mixer or food processor, cream butter substitute, brown sugar replacement, egg and vanilla. Add remaining ingredients (except for the butterscotch morsel chips). Beat thoroughly.
3. Fold in the butterscotch morsel chips.
4. Scrape dough out of the bowl and onto a large piece of plastic wrap. Roll dough into a log, about 2 ½ inches wide; completely wrap dough in plastic, put in the freezer for around an hour to firm OR in the refrigerator overnight.
You can freeze the cookie roll dough for up to 3 months. Just wrap it with extra plastic wrap. Set out for 1-2 hours before baking.
5. Cut dough into 1/8-inch-thick slices and arrange 1 to 1 ½ inches apart on several large ungreased cookie sheets, I line mine with parchment paper. Bake until lightly golden around the edges, about 8-10 minutes, they should be a little gooey, they harden after cooling, so don’t overcook them.
6. Allow cookies to cool on cookie sheet for about 1 minute and then remove to a wire rack to cool completely.
NOTES: Delicious and so easy to bake in small batches. Just keep the dough in the fridge or freezer and slice off and make as many cookies as you want at a time.
Sweetisfied Episode 01 - Butterscotch Cookies
Hey everyone! This is the very first episode of Sweetisfied. These cookies are fairly simple and inexpensive to make and are incredibly addictive! I plan on uploading a new recipe every week. Please subscribe!
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Ingredients
3/4 Cup Sugar
1 Cup Flour
1 Tsp Baking Powder
1 Tsp Salt
1 Cup Butterscotch Chips
2 Eggs
1 Tsp Vanilla Extract
1/2 Cup Butter or Shortening
Instructions
• First Blend all of your wet ingredients together (Eggs, butter, vanilla extract)
• Blend the sugar next, followed by the salt, baking powder, flour and butterscotch chips going in last.
• Then scoop your mixture into a cookie sheet or muffin tray
• Bake for 8-10 minutes on 375F (until golden brown)
• Cool for 20-30 minutes and enjoy!