Wednesday, March 2, 2011

No Bake Butterscotch Cookies from

These cookies are fabulous! I keep mine in the freezer and pop them in my mouth for a tasty and satisfying treat! They don’t freeze hard, but tend to last a little longer than if I keep them in view….

(From and The Better Baker) 

1 cup sugar
1 cup splenda
3/4 cup light margarine
2/3 cup evaporated skim milk
1 pkg. (4 serv. size) sugar free fat free instant butterscotch pudding mix
3-1/2 cup quick-cooking oats
3/4 cup butterscotch baking chips

In a large saucepan, bring sugar, splenda, margarine and evaporated milk to a boil, stirring constantly. Boil for 1 minute, then remove from heat. Stir in pudding mix, then oats, mixing well after each addition. Stir in butterscotch chips, mixing until chips are melted. Drop by heaping teaspoonsful onto waxed paper to cool and harden. Yield: 36 cookies

Weight Watchers points per cookie = 2 (Pre-Points Plus)

Nutritional info per serving: Calories: 100; fat: 2 gr;  fiber: 1 gr.