Chocolate Chip Butterscotch Oatmeal Cookies (made with pudding, no eggs)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 27
Ingredients
2 tbsp. margarine, softened3 tbsp. Mott's original applesauce1 tsp. vanilla extract1/2 cup plus 1 tbsp. Splenda1 small butterscotch (or chocolate or vanilla) pudding box1/2 c. hot water1 c. Quaker oats1 c. Wheat flour (white flour is fine if no wheat available)1/2 tbsp. ground cinnamon1 tsp. baking soda1/2 c. semi-sweet chocolate chips (or 1/4 c. chocolate chips and 1/4 c. butterscotch chips or white chocolate chips)
1.) Pre-heat oven to 375. Beat the margarine, applesauce, vanilla, and Splenda together
2.) Add in the butterscotch pudding and hot water, beat
3.) In a separate bowl, mix together the oats, flour, cinnamon and baking soda
4.) Add all ingredients together into one bowl
5.) Add the chocolate chips and mix
6.) Use a small ice cream scoop to put the batter on a greased baking sheet.
Heat oven to 375, then bake for 12 minutes. Makes 27 cookies.
The cookies are going to be very soft! If you want a crispier cookie, then bake for 15 minutes or more, depending on your preference.
Number of Servings: 27
Recipe submitted by SparkPeople user LEH443.
2.) Add in the butterscotch pudding and hot water, beat
3.) In a separate bowl, mix together the oats, flour, cinnamon and baking soda
4.) Add all ingredients together into one bowl
5.) Add the chocolate chips and mix
6.) Use a small ice cream scoop to put the batter on a greased baking sheet.
Heat oven to 375, then bake for 12 minutes. Makes 27 cookies.
The cookies are going to be very soft! If you want a crispier cookie, then bake for 15 minutes or more, depending on your preference.
Number of Servings: 27
Recipe submitted by SparkPeople user LEH443.
Nutritional Info Amount Per Serving
- Calories: 74.5
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 73.4 mg
- Total Carbs: 14.8 g
- Dietary Fiber: 1.2 g
- Protein: 1.0 g
Member Reviews