RECIPE: Pumpkin Apple Butterscotch Spice Cookies

Sometimes, you need some shortcuts. Sometimes, your kid tells you at 8 p.m. that you need to be the one to bake something for class the next day, because "the kids said you were such a good baker, mom"!
Well, we can't disappoint. We also can't be up all night. SO a quick short cut is to start with a prepackage mix, and do some strategic add-ins to make it special-and not taste like it came from a box or pouch.
This little recipe I made up all by myself. Subbing applesauce for some shortening is a well known trick to cut fat down on a recipe. The flavor adds a a subtle "appleness" that goes well with the pumpkin. After that, the butterscotch morsels are just sheer genius-if I do say so myself.
Pumpkin Apple Butterscotch Spice Cookies
1 package of pumpkin spice cookie mix
4 oz. softened butter
3 oz. apple sauce (the size of a lunch snack cup)
3/4 cup butterscotch morsels
1 egg

Mix it all up, starting with a whisk, then fold in chips at the end with a spoon. Preheat oven to 375˚. Line cookie sheets with foil, drop cookie batter by the 1 1/2 Tbsp. about 2 inches apart. Bake 12 min, until cookies are puffed up and set with slightly golden edges. I flip pans halfway through cooking time for even browning. let col slightly on the sheets, then transfer to a cooling rack using a spatula to cool completely.



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