Wednesday, August 24, 2011

Low-Point No-Bake Butterscotch Drop Cookies

The kind of cookies you can make in a snap! Just five ingredients. Quick, easy, and if you like eat cooking dough more than an actual baked cookie, this recipe is for you! My daughter was home from college when I made these and the recipe has already gone back with her. She can't wait to make them for her roommates so this recipe is very college-kid friendly. :)

Low-Point No-Bake Butterscotch Drop Cookies
- 2 cups Splenda granulated sugar substitute
- 3/4 cup Land O Lakes Light butter with Canola
- 1, 6 oz. can fat-free evaporated milk
- 1 small package instant sugar-free, fat-free butterscotch pudding
- 2 1/2 cups oats
In a large saucepan, combine butter, Splenda, and evaporated milk. Bring to a boil. Add pudding and oats, stir, and remove from heat. Drop by spoonfuls on waxed paper. Cool for 30 minutes and enjoy! If you'd like a printer-friendly version of this recipe, Click Here.
Total servings - 18
Serving size - 1
Points per serving - 2

"Each day of our lives we make deposits in the memory banks of our children." - Charles Swindoll

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