Crispy Butterscotch Cookies

1/2 cup margarine
1/2 cup packed brown sugar
1/2 cup sugar
3 Tbsp egg alternative (1 egg)
1 tablespoon milk
1 teaspoon vanilla extract
1 cup + 3 Tbsp all-purpose flour
1 teaspoon baking powder
1.2 teaspoon ground cinnamon
1 cup dry Cream of Wheat (uncooked)
1 cup butterscotch chips


Preheat over to 350 degrees F.
Grease cookie sheet.
Beat butter and sugars until creamy.
Add egg, milk and vanilla – beat until fluffy.
Stire together flour, baking powder and cinnamon
Add to butter mixture: mix well.
Stir in cereal and butterscotch chips.
Drop by level tablespoons onto prepared cookie sheet.
Bake 9 to 12 minutes or until lightly browned.
Let stand on cookie sheet 1 minute before removing to racks to cool.
Make 3 dozen

Nutrient Information
Calories: 100
Protein: 0.7g
Potassium: 32 g
Fat: 4.5g
Carbohydrates: 14g
Sodium: 46mg
Phosphorous: 22mg

Recipe Disclaimer
Due to variations in ingredients, the nutritional analyses should be used as a guideline only. A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.

Uploaded: 12-31-2008

Web ID 538