Fat-Free Butterscotch Crisps

• 6 Tbsp. reduced fat margarine or light butter
• 1/2 c. plus 2 Tbsp. sugar
• 3 Tbsp. fat-free egg substitute
• 1 Tbsp. molasses
• 1 tsp. vanilla extract
• 1 1/4 c. whole wheat flour
• 1/2 tsp. baking soda
• 1/2 c. butterscotch chips
• 2/3 c. Grape-Nuts cereal

1. Combine the margarine or butter, sugar, egg substitute, molasses and vanilla extract in the bowl of a food processor or electric mixer and process until smooth.
2. In a separate bowl, combine the flour and baking soda. Add the flour mixture to the margarine mixture and process to mix well. Stir in the remaining ingredients.
3. Coat a baking sheet with nonstick cooking spray. Drop rounded teaspoonfuls of dough onto the baking sheet, placing them 1 1/2-inches apart.
4. Bake at 300u0b0 for about 16 minutes or until golden brown.
5. Cool the cookies on the pan for 1 minute. Transfer the cookies to wire racks and cool completely. Serve immediately or transfer to an airtight container.

margarine, sugar, egg substitute, molasses, vanilla extract, whole wheat flour, baking soda, butterscotch chips, grapenuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1032196 (may not work)