On days like these, as Vulcan unleashes its wrath on Rochester (that's my husband and his snow blower), all I want to do is bake, bake, bake. I deliberately didn't buy chocolate chips when I went to the store yesterday, because I didn't want to be tempted to do so. (I sure don't need the calories.) That was silly; I just scrounged around and found something else to make.
This recipe, from a long-ago issue of Cooking Light, used to be in my regular rotation when the boys were little, but I haven't made it in years. Finding an open bag of butterscotch chips in the cupboard brought it to mind. It sure tastes good warm out of the oven.
Here's the recipe:
Adapted from Cooking Light, January 2000
The original recipe was for a smaller pan; find the original recipe as well as the nutrition info here.
1 cup granulated sugar
1 cup packed brown sugar
1/2 cup (1 stick) butter, softened
4 large egg whites
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Cooking spray (or use the butter wrapper)
1 cup butterscotch morsels
Preheat oven to 350°. Beat sugars and butter at medium speed of a mixer until well-blended (about 4 minutes). Add egg whites and vanilla; beat well.
Lightly spoon the flour into dry measuring cups, and level with a knife. Combine flour, baking powder, and salt; stir well with a whisk.
Add flour mixture to sugar mixture; beat at low speed just until blended.
Spread batter evenly into an 13x9-inch baking pan coated with cooking spray or butter from the wrapper. Sprinkle the batter evenly with morsels. Bake at 350° for 28 minutes or until a wooden pick inserted in
center comes out clean. Cool in pan on a wire rack.