Ingredients for Salty Sweet Butterscotch Cookies
- Margarine
- Splenda Sugar Substitute
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Egg White
- 1 teaspoon vanilla extract
- White Whole Wheat Flour
- Roasted Cashews
- 1 ½ cups butterscotch chips
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How to Make Salty Sweet Butterscotch Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened margarine or butter and ¾ cup granulated sugar (or your preferred diabetic-friendly sweetener) with an electric mixer on medium-high speed for 30 seconds until light and fluffy.
- Add 2 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon salt. Beat until just combined.
- Beat in 2 large egg whites and 1 teaspoon vanilla extract until well incorporated.
- Gradually add 3 cups all-purpose flour (or your preferred gluten-free blend), beating on low speed until just combined. Be careful not to overmix.
- Stir in 1 cup dry-roasted cashews and 1 ½ cups butterscotch chips using a wooden spoon or spatula until evenly distributed.
- Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are lightly golden brown. Keep a close eye on them during baking.
- Carefully remove cookies from baking sheets and transfer them to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. Layer cookies with waxed paper to prevent sticking.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
12g
Fat
4g
Carbs
2g