Try this Espresso Butterscotch Chip Cookies recipe, or contribute your own.
Suggest a better descriptionLightly grease 2 baking sheets, set aside. In a large bowl cream margarine and brown sugar until fluffy. Beat in espresso powder, vanilla and eggs one at a time. In a separate bowl, combine flour and baking powder; stir into butter mixture. Stir in chips. Drop by slightly rounded tablespoonful about 2" apart onto cookie sheets. Bake at 350 degrees for 12 mins. or until cookies are done. Do not overbake. Remove from oven and let cool on the baking sheet for 1 min. Remove to rack and finish cooling. Source Five Roses Booklet NOTES : You can use part wholewheat flour. Recipe by: Five Roses Booklet Posted to MC-Recipe Digest V1 #953 by Carol & Bob Floyd
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Serving Size: 1 Serving (32g) | ||
Recipe Makes: 60 | ||
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Calories: 126 | ||
Calories from Fat: 62 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.9g | 9 % | |
Saturated Fat 1.4g | 7 % | |
Monounsaturated Fat 3.2g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 35.2mg | 11 % | |
Sodium 91.3mg | 3 % | |
Potassium 32.6mg | 1 % | |
Total Carbohydrate 14.7g | 4 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 14.6g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 126
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