Gluten Free Butterscotch Cookies Food

GLUTEN FREE BUTTERSCOTCH COOKIES

Steps:

• Preheat over to 350F
• In a mixing bowl cream together the butter, sugar, and brown sugar. then mix in the eggs
• In a separate bowl combine the gluten free flour, powderized oats, and salt
• With your mixer on a low speed, slowly add the flour to the wet ingredients. Mix until fully combined
• Add the butterscotch chips and mix until the chips are incorporated into the dough
• Scoop a spoonful of dough onto a greased cookie sheet (think golf ball size) leave 2 inch of space between dough balls
• Bake for 12-15 minutes
• Let cookies cool slightly before moving them to a cooling rack, they need to set up a little or will come apart.
• Enjoy when slightly warm and easy to handle.

GLUTEN-FREE BUTTERSCOTCH APPLE COOKIES

Steps:

• Beat butter with brown sugar and eggs until blended.
• Stir in remaining ingredients; mix well.
• Drop onto greased baking sheets.
• Bake in a preheates 350* oven for 10 to 12 minutes until golden brown.
• Enjoy!

ALMOND BUTTERSCOTCH COOKIES (GLUTEN FREE)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Cream the sugar and butter in a large bowl.
• Add the egg and mix well.
• Mix in the almond and soy flours until you have a uniform dough.
• Press the dough onto a cookie sheet until it is about half an inch thick.
• Bake in the preheated oven for 20 minutes.
• Let the cookies cool to room temperature and then cut them into bars with a serrated metal knife.

SALTY-SWEET BUTTERSCOTCH COOKIES

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, beat margarine or butter with an electric mixer on medium to high speed for 30 seconds. Add The sweetening of your choice (Splenda or regular sugars), baking powder, baking soda, and salt.
• Beat until combined, scraping side of bowl occasionally.
• Add egg whites and vanilla; beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in cashews and butterscotch chips.
• Drop dough by rounded teaspoons 2 inches apart onto an ungreased cookie sheet.
• Bake in preheated oven for 8 to 10 minutes or until edges are lightly browned. Transfer cookies to a wire rack; let cool. Makes about 48 cookies.
• STORAGE:.
• Layer cookies between waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months.