Rating: 3.5 stars
16 Ratings
  • 5 star values: 5
  • 4 star values: 2
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 2

Whole-wheat pastry flour is more finely ground than regular whole-wheat flour, with a delicate texture that yields lighter, more tender bar cookies.

Recipe by Cooking Light September 2013

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Credit: Becky Luigart-Stayner; Styling: Cindy Barr

Recipe Summary test

hands-on:
12 mins
total:
52 mins
Yield:
Serves 16 (serving size: 1 square)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, and salt in a medium bowl; stir with a whisk until thoroughly combined.

  • Combine butterscotch morsels and half-and-half in a medium microwave-safe bowl; microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth. Add brown sugar, canola oil, butter, vanilla, and eggs, and beat with a mixer at high speed for 2 minutes. Add flour mixture to butterscotch mixture, stirring just until combined. Stir in chocolate chips. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 40 minutes or until a wooden pick inserted in center comes out with moist crumbs clinging. Cool in pan on a wire rack.

Nutrition Facts

154 calories; fat 7.6g; saturated fat 3.2g; mono fat 2.9g; poly fat 1g; protein 1.9g; carbohydrates 20.4g; fiber 1.3g; cholesterol 30mg; iron 0.7mg; sodium 101mg; calcium 30mg.
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