Espresso Butterscotch Chip Cookies Recipe
Servings: 12
Ingredients
- 1 c. Margarine, softened
- 1 1/2 c. Packed brown sugar
- 2 Tbsp. Instant espresso pwdr, or possibly coffee pwdr
- 1 tsp Vanilla
- 2 x Large eggs
- 2 c. Flour
- 1 tsp Baking pwdr
- 1 pkt Butterscotch chips, 300 grams
Directions
- Lightly grease 2 baking sheets, set aside. In a large bowl cream margarine and brown sugar till fluffy. Beat in espresso pwdr, vanilla and Large eggs one at a time. In a separate bowl, combine flour and baking pwdr; stir into butter mix. Stir in chips. Drop by slightly rounded tablespoonful about 2" apart onto cookie sheets. Bake at 350 degrees for 12 mins. or possibly till cookies are done. Don't overbake. Remove from oven and let cold on the baking sheet for 1 minutes. Remove to rack and finish cooling.
- NOTES : You can use part wholewheat flour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 12 servings | |
| Calories 331 | |
| Calories from Fat 145 | 44% |
| Total Fat 16.41g | 21% |
| Saturated Fat 3.2g | 13% |
| Trans Fat 2.82g | |
| Cholesterol 35mg | 12% |
| Sodium 306mg | 13% |
| Potassium 77mg | 2% |
| Total Carbs 43.36g | 12% |
| Dietary Fiber 0.6g | 2% |
| Sugars 27.0g | 18% |
| Protein 3.27g | 5% |
