Toffee Butterscotch Cookies

As Fall approaches I begin to think about all those flavors - you know --- spice, apples, honey, pumpkin, winter squashes, sage, turkey, cranberries - is your mouth watering yet?  Keep checking in here for all those recipes to come - we have weeks and weeks of great eating ahead of us!  And... all of it on the plan  :)   I bought my first can of pumpkin this week and I am still trying to decide what to do with it.


But today - I wanted to offer up a baking recipe so these wonderful Toffee Cookies came to mind -- it's a Weight Watchers Recipe and it is a real quickie;  the cookies are only 2PPV each!  I like baking recipes that don't contain artificial sugar substitutes, but I'm okay with the low cal marg. and the egg substitute.

Toffee Butterscotch Cookies
Ingredients:
1/2 C reduced calorie margarine
3/4 C unpacked brown sugar
1/4 C egg substitute (regular)
2 tsp vanilla extract
1 1/4 C all-purpose flour
1/2 tsp salt
1 1/3 oz Hershey's Milk Chocolate English Toffee Bar - chopped into pieces.


Instructions:
~  Heat the oven to 375 degF.  Cream the margarine and sugar until soft.  Add the egg substitute and vanilla to the sugar mixture.
~  Whisk the flour and salt together to combine them, add them to the sugar mixture and stir in the candy.  Mix it all well.
~  Line a couple of cookie sheets or baking pans with parchment paper, place 1 tbsp of dough 1 1/2" apart for each cookie.  You will bake them in several batches - 1 tray at a time.  Bake until golden - about 8 to 10 minutes.  
~  Cool on the baking sheet for 5 minutes then transfer them to the cooling rack and cool completely.


Yields 30 Cookies
PointsPlus Value:  2 per cookie
Prep time: 10 minutes


Make the blog a favorite or better yet - sign up to receive notices by email to be alerted for new postings....  see the "Follow by Email" link on the right side of the page.

Check back on Sunday for the next post.