Butterscotch Chews Recipe
Ingredients
| Packed brown sugar | 2 1⁄3 Cup (37.33 tbs) | |
| Butter | 1 1⁄2 Cup (24 tbs), softened | |
| Vinegar | 2 Tablespoon | |
| Evaporated milk | 1 Ounce, can | |
| Eggs | 4 | |
| Oat flour | 8 Cup (128 tbs) | |
| Baking powder | 2 Teaspoon | |
| Baking soda | 2 Teaspoon | |
| Raisins | 1 Pound | |
| Butterscotch chips | 2 Cup (32 tbs) | |
| Nuts | 1 Cup (16 tbs), chopped | |
| Shredded coconut | 2 Cup (32 tbs) |
Nutrition Facts
Serving size
Calories 1867 Calories from Fat 732
% Daily Value*
Total Fat 83 g127.1%
Saturated Fat 42.3 g211.3%
Trans Fat 0 g
Cholesterol 263.8 mg87.9%
Sodium 948.1 mg39.5%
Total Carbohydrates 266 g88.6%
Dietary Fiber 15.3 g61.2%
Sugars 134.3 g
Protein 32 g64.2%
Vitamin A 32.4% Vitamin C 4.7%
Calcium 40.6% Iron 47.3%
*Based on a 2000 Calorie diet
Directions
Pour vinegar into evaporated milk.
Add to creamed mixture.
Add the remaining ingredients in the order listed.
Mix well, and drop by tablespoonfuls onto lightly greased baking sheets.
Bake in a 375° F.
Oven for 8 to 10 minutes.
NOTE: Six cups barley or whole wheat flour may be substituted for the 8 cups oat flour.
Chef
