So this morning I went to the gym again and ran 2 miles and walked 4, and then came home and baked again (can you see the pattern here!). Well, I did get to have the pleasure of having a few more shots in between there (typhoid & hep A vaccines this time). And, in my defense, I made a somewhat healthy cookie today (as opposed to the peanut butter brownies, which there is probably a picture of next to “unhealthy” in the dictionary!). I tried another new recipe, and Justin and I have both pronounced it a hit. And at only around 85 calories per cookie, they are practically guilt-free (until you reach your fourth or fifth of the day!!).
Here’s the my recipe for Butterscotch Ranger Cookies:
1 Cup Butter Flavored Shortening
1/2 Cup Splenda Sugar Blend for Baking (NOT straight splenda!)
1 Cup Packed Brown Sugar
1 tsp. Vanilla
2 Cups All-Purpose Flour
1 tsp. Baking Soda
1/2 tsp. Baking Powder
1/2 tsp. Salt
1 Cup Butterscotch Chips
2 Cups Quick Cooking Oats
2 Cups Crisp Rice Cereal
1 Cup Flaked Coconut (I pulverize it even further with my food processor, as I am not a fan of big flakes of coconut, but this isn’t necessary)
In a large mixing bowl, cream shortening and sugars until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking soda, baking powder, and salt; gradually add to creamed mixture and mix well. Stir in the oats, cereal, coconut, and butterscotch chips. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350* for 8-10 minutes, or until golden brown. Remove to wire racks or paper towels. Yield: Between 4 & 7 dozen – depending on your scoop size!