Ingredients:
1 Cup Of Nestle Toll House Butterscotch Morsels
1 1/4 Cups Of Arrowhead Mills All Purpose Baking Flour
1 Cup Of Peter Pan Creamy Peanut Butter
3/4 Teaspoon Of Arm And Hammer Baking Soda
1/2 Teaspoon Of Rumford Company Baking Powder
1/4 Teaspoon Of Kosher Salt
1 Tablespoon Of 2% Milk
1/4 Cup Of Real Blue Bonnet Butter
1/4 Cup Of Musselman's Apple Sauce
1 Teaspoon Of Tone's Spices Pure Vanilla Extract
1 1/4 Cup Of Raw C&H White Sugar
1 Large Fresh Egg
Information:
Serving Size 12
221 Calories Per Serving
10 Grams Of Fat
Preparation Instructions:
To begin this recipe the first thing you will want to do is preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius. Once you have done that, take out a large mixing bowl and add in the white sugar, butter, and whole fresh egg. Next take out a metal whisk and whip these initial ingredients together until you have a light and fluffy cream. Moving forward next add in the vanilla and continue stirring until it's disappeared into the creamy batter. Next add in the baking flour, peanut butter, baking soda, baking powder, salt, apple sauce, vanilla extract, and milk, vigorously stirring these ingredients until you have a firm cookie dough. Next add in the butterscotch morsels, and again vigorously stir the cookie dough until all of the butterscotch chips are evenly dispersed. Now that your cookie dough is complete, take out a large baking sheet and thoroughly grease it. You are now ready to begin adding small clumps of the cookie dough to your baking sheet. Once the sheet is full, slide it into the oven to bake for roughly twelve minutes, or until the cookies begin to turn golden colored. Let the cookies cool for roughly five to ten full minutes before serving. These delicious cookies taste excellent served along with a tall glass of cold low fat milk.
