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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Big-Batch Butterscotch Cookies

 
Big-Batch Butterscotch Cookies
Image ©
This recipe is vegetarian.vegetarian
 
One serving costs about $0.06

$0.06 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

120 vegetarian,lacto ovo vegetarian antipasti,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:2%

Spoonacular Score: 2%

 

Big-Batch Butterscotch Cookies might be just the dessert you are searching for. One portion of this dish contains around 1g of protein, 2g of fat, and a total of 55 calories. This recipe serves 120 and costs 6 cents per serving. Head to the store and pick up baking powder, eggs, flour, and a few other things to make it today. Not a lot of people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes roughly 30 minutes. It is a good option if you're following a vegetarian diet. All things considered, we decided this recipe deserves a spoonacular score of 7%. This score is very bad (but still fixable). Try Big-Batch Kris Kringle Cookies, Colossal Batch of Oatmeal Cookies, and Big Batch Triple Chip Cookies for similar recipes.

Ingredients

Servings:
1 Tbsp
1 Tbsp baking powder
baking powder
1 tsp
1 tsp baking soda
baking soda
3 cups
3 cups brown sugar
brown sugar
1 cup
1 cup butter
butter
0.5 tsps
0.5 tsps cream of tartar
cream of tartar
3
3  eggs
eggs
5 cups
5 cups flour
flour
1 Tbsp
1 Tbsp vanilla extract
vanilla extract
1 Tbsp baking powder
1 Tbsp
baking powder
1 tsp baking soda
1 tsp
baking soda
3 cups brown sugar
3 cups
brown sugar
1 cup butter
1 cup
butter
0.5 tsps cream of tartar
0.5 tsps
cream of tartar
3  eggs
3
eggs
5 cups flour
5 cups
flour
1 Tbsp vanilla extract
1 Tbsp
vanilla extract

Equipment

baking sheet
baking sheet
bowl
bowl
baking sheet
baking sheet
bowl
bowl


Instructions

Read the detailed instructions on Taste of Home

Price Breakdown

Cost per Serving: $0.06
Ingredient
1 tablespoon baking powder
3 cups brown sugar
1 cup butter
½ teaspoons cream of tartar
3 eggs
5 cups flour
1 tablespoon vanilla extract
Price
$0.09
$2.12
$1.95
$0.11
$0.72
$0.83
$0.97
$6.79

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • If you're trying to cut back on sugar, consider replacing some of the sugar in this recipe with a sweetener like Stevia or Splenda. If you're against these kinds of sweeteners, start reducing the amount of real sugar you use until your tastebuds adjust.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If a recipe doesn't specify whether you should use light brown sugar or dark brown sugar, just use whatever you have on hand or prefer. The difference is that dark brown sugar has more molasses and thus a stronger flavor.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

  • Store brown sugar in an air-tight container to avoid hardening. If your brown sugar still gets too hard to use, you can use one of these techniques to soften it.

  • If you've had your baking powder for awhile, make sure it's still going to work by mixing it with a little water. If it doesn't fizz, you need to replace it.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
55 Calories
0.7g Protein
1g Total Fat
9g Carbs
0% Health Score
Limit These
Calories
55
3%

Fat
1g
3%

  Saturated Fat
1g
6%

Carbohydrates
9g
3%

  Sugar
5g
6%

Cholesterol
8mg
3%

Sodium
25mg
1%

Get Enough Of These
Protein
0.7g
1%

Selenium
2µg
3%

Vitamin B1
0.04mg
3%

Folate
10µg
3%

Manganese
0.04mg
2%

Vitamin B2
0.03mg
2%

Iron
0.31mg
2%

Vitamin B3
0.32mg
2%

Phosphorus
15mg
2%

Calcium
10mg
1%

Vitamin A
53IU
1%

covered percent of daily need

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