Gluten Free Oatmeal Raisin Butterscotch chip cookies
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 60
Ingredients
.5 cup Butter, salted
.75 cup, packed Brown Sugar
.5 cup Granulated Sugar
2 large Egg, fresh, whole, raw
1 tsp Vanilla Extract
1.5 cup Bob's Red Mill Gluten Free 1 to 1 Baking Flour (by DEX82DAX)
1 tsp Baking Soda
1 tsp Cinnamon, ground
.5 tsp Salt (table) (by CYNDYY1)
6 serving Old Fashioned Quaker Oatmeal- Plain (1/2 cup dry)
1 cup Raisins: great value all natural california raisins
11 serving Nestle Tollhouse Butterscotch Chips (11 oz bag=22 svgs) (by MRFLIBBLEISVRYX)
Cream together butter, sugars till creamy, then add eggs one at a time, then mix in vanilla. Add in dry ingredients and mix well. Mix in raisins and butterscotch chips.
Scoop dough onto greased cookie sheet, and place in a preheated 350F oven for 8-10 min or till golden brown. Remove from oven and cool 1-2 min before removing and placing on rack to finish cooling.
Serving Size: Makes 60 3/4oz cookies
Number of Servings: 60
Recipe submitted by SparkPeople user LYONS2JAPAN.
Serving Size: Makes 60 3/4oz cookies
Number of Servings: 60
Recipe submitted by SparkPeople user LYONS2JAPAN.
Nutritional Info Amount Per Serving
- Calories: 81.8
- Total Fat: 2.7 g
- Cholesterol: 10.3 mg
- Sodium: 57.6 mg
- Total Carbs: 14.9 g
- Dietary Fiber: 0.6 g
- Protein: 1.2 g
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